March 1, 2017

Honey Cupcakes with Honey Frosting

Honey Cupcakes with Honey Frosting: sweet and so rich in taste – a great dessert for birthdays or any party.

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If you like honey desserts, check out Honey Cake and Honey Cake Roll.

Honey Cupcakes with Honey Frosting: sweet and so rich in taste - a great dessert for birthdays or any party. | olgainthekitchen.com

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This recipe of Honey Cupcakes is one of the oldest recipes from my mom’s recipe book she made back in Ukraine. It was originally created for a cake, kind of a brownie version (I will share original version in future), but it works even better as cupcakes. When I was younger, I used to make the original recipe serving in the brownie version without any frosting and it was one of the best desserts on the table; sweet and so rich in taste. The honey gives cupcakes darker color and the sour cream creates a harder dough texture than most cupcakes recipes. You’ll need a 12 – 2.5”cupcakes pan for this recipe. If you decide to go with mini cupcakes version, make sure to bake them for shorter time.

Honey Cupcakes Ingredients:

  • 4 large eggs (room temp)
  • 1/2 cup granulated sugar
  • 1 cup sour cream
  • 1/3 cup honey
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour

Honey Frosting Ingredients:

  • 1 cup heavy whipping cream
  • 4 oz cream cheese
  • 3 tablespoons honey

How to Make Honey Cupcakes:

1. Preheat oven to 350 degrees F. In a small bowl, combine 1 tsp baking soda and 1 tbsp white vinegar – it will sizzle/bubble; set aside.

2. In a medium bowl, combine 4 large eggs and 1/2 cup sugar. With an electric mixer, beat on high for about 2-3 minutes.

3. Microwave 1/3 cup honey for 20-30 seconds so that it’s not thick. Add the liquid ingredients to the batter: 1 cup sour cream, baking soda mixture and 1/3 cup honey. Beat on high for about 1 min, until everything mixed in well.

  

4. In a separate bowl, combine 1 1/2 cups all-purpose flour and 1/4 tsp salt. Whisk and sift dry ingredients into the liquid batter. Continue beating on low until all flour mixed in, about 1 minute. The batter will be watery, not thick like most cupcakes.

5. Spoon batter into 2.5” cupcake liners, leaving about 1/4” space to the top of each cupcake liner. (About 3.5 tbsps per cupcake). Bake for 28-30 minutes until toothpick inserted comes out clean. These will be dark in color and be round on top at first then will flatten on top a bit when cooled, that’s how they have to be.

How to Make Honey Frosting:

6. In a medium bowl, with an electric mixer, beat 4 oz cream cheese for 30-40 seconds to break. Add 3 tbsps liquid honey; beat on medium for 30 seconds. Lastly, add 1 cup heavy whipping cream and continue beating on high for 2 1/2 to 3 minutes, until you get light and fluffy frosting. I used Ironwood brand tip #98 to decorate, but you can use any tip you like. Refrigerate or enjoy now!

Honey Cupcakes with Honey Frosting

5 from 4 votes
Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Honey Cupcakes topped with honey frosting. Sweet and so rich in taste - a great dessert for birthdays or any party.

Ingredients

Batter Ingredients:

Frosting Ingredients:

  • 1 cup heavy whipping cream
  • 4 oz cream cheese
  • 3 tablespoons honey

Instructions

  1. Preheat oven to 350 degrees F. In a small bowl, combine 1 tsp baking soda and 1 tbsp white vinegar – it will sizzle/bubble; set aside.
  2. In a medium bowl, combine 4 large eggs and 1/2 cup sugar. With an electric mixer, beat on high for about 2-3 minutes.
  3. Microwave 1/3 cup honey for 20-30 seconds so that it’s not thick. Add the liquid ingredients to the batter: 1 cup sour cream, baking soda mixture and 1/3 cup honey. Beat on high for about 1 min, until everything mixed in well.
  4. In a separate bowl, combine 1 1/2 cups all-purpose flour and 1/4 tsp salt. Whisk and sift dry ingredients into the liquid batter. Continue beating on low until all flour mixed in, about 1 minute. The batter will be watery, not thick like most cupcakes.
  5. Spoon batter into 2.5” cupcakes liners, leaving about 1/4” space to the top of each cupcake liner. (About 3.5 tbsps per cupcake). Bake for 28-30 minutes until toothpick inserted comes out clean. These will be dark in color and be round on top at first then will flatten on top a bit when cooled, that’s how they have to be.

Frosting:

  1. In a medium bowl, with an electric mixer, beat 4 oz cream cheese for 30-40 seconds to break. Add 3 tbsps liquid honey; beat on medium for 30 seconds. Lastly, add 1 cup heavy whipping cream and continue beating on high for 2 1/2 to 3 minutes, until you get light and fluffy frosting. I used Ironwood brand tip #98 to decorate, but you can use any tip you like. Refrigerate or enjoy now!

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