Moist Honey Cake Cupcakes with Honey Buttercream Frosting

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Moist Honey Cake Cupcakes with Honey Buttercream Frosting

These Honey Cake Cupcakes are soft, moist, and infused with warm spices and rich honey flavor. Topped with a luscious honey buttercream frosting, they’re perfect for cozy gatherings, afternoon tea, or festive celebrations. With a tender crumb and a touch of cinnamon and ginger, these cupcakes deliver both comfort and elegance in every bite.

Why You’ll Love This Recipe

  • Naturally sweetened with rich, floral honey
  • Soft, fluffy texture with just the right amount of spice
  • Simple, beginner-friendly steps
  • Perfect for birthdays, brunches, or gifting
  • Can be made ahead and stored easily

Ingredients

For the Honey Cake Cupcakes:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup honey (preferably wildflower or clover)
  • ⅓ cup brown sugar
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 1 tsp vanilla extract

For the Honey Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 2½ cups powdered sugar
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

1. Prepare the Cupcakes

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
  3. In a large bowl, cream the butter, honey, and brown sugar using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
  4. Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
  6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Honey Buttercream Frosting

  1. In a large bowl, beat the softened butter on medium-high speed until smooth and creamy, about 3 minutes.
  2. Reduce speed to low and gradually add powdered sugar, ½ cup at a time. Mix until fully incorporated.
  3. Add the honey, vanilla extract, and heavy cream. Increase speed and beat until frosting is light, fluffy, and holds stiff peaks.
  4. Frost cooled cupcakes using a piping bag or spatula.

Optional Garnishes

  • Drizzle with extra honey
  • Light dusting of ground cinnamon
  • Edible flowers or crushed honeycomb for presentation

Expert Tips

  • Use high-quality honey for the best flavor—wildflower or clover works beautifully.
  • Room temperature ingredients blend better and help achieve a smooth batter.
  • Avoid overmixing to ensure light and airy cupcakes.
  • Check doneness at 18 minutes to prevent drying out the cupcakes.

Storage

  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
  • Bring refrigerated cupcakes to room temperature before serving for the best texture.

Serving Ideas

Pair these honey cupcakes with:

  • A hot cup of chai or spiced tea
  • A scoop of vanilla bean ice cream
  • Fresh fruit for a light finish.

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