These honey cupcakes are made with soft and moist honey cupcakes, topped with freshly made whipped cream and more honey!
These cupcakes are inspired by our favorite moist honey cake recipe which we love and make very often.
If you like making cupcakes as much as we do, you should check out our easy chocolate cupcakes, carrot cake cupcakes, red velvet cupcakes, and our strawberry filled cupcakes.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor.
Tea- make a strong tea and cool it lightly. we used black tea for this recipe.
Cinnamon- gives this cupcake an amazing taste. You can skip it if you don't like cinnamon or are allergic.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Honey- use fresh honey for this recipe. Honey will give these cupcakes a wonderful flavor and moistness.
For the whipped cream:
Heavy whipping cream- use cold heavy whipping cream.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- for extra flavor.
Instructions
Step 1: Preheat an oven to 180c (350f) and prepare cupcake tins with cupcake liners.
Step 2: In a medium mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix with a whisk until combined.
Step 3: In a separate large mixing bowl, add the eggs, oil, vanilla extract, honey, and mix well with a whisk. Add the hot tea into the wet mixture and mix until combined.
Step 4: Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don't overmix!)
Step 5: Divide the batter into the cupcake tins and bake in a 180c (350f) preheated oven for about 18-23 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
Let the cupcakes cool to room temperature and remove them from the pans.
Step 6: Drizzle honey on top of the cupcakes right when it comes out of the oven. Smooth it out with a spoon.
Make the whipped cream:
Into a big mixing bowl, add the heavy cream, vanilla extract, and powder sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly:
For decoration, we top these cupcakes with freshly made whipped cream and a drizzle of honey.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to frost these cupcakes as they are pulled out of the oven, but let the cupcakes cool for at least 1 hour so they will be more firm and won’t crumble up, and prevent the frosting from melting.
- Before you start to make this recipe, measure and prepare your ingredients so the baking process will go smoothly and easily.
Faq's
The flavor of this honey cake is sweet, tender, moist, full of cinnamon flavor, and delicious.
Yes! It's popular to mix and sprinkle nuts in this cupcakes, add chopped walnuts to the batter of the cupcake, or top the cake with sliced almonds.
Check the middle of the loaf by inserting a toothpick into the loaf. When the toothpick comes out clean, the cake is done. If not, bake for another 5-10 minutes.
Freezing
These cupcakes are very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze up to 3 months. To thaw: place the cupcake in the refrigerator overnight or place in a room temperature for a few hours.
Tools for this recipe:
Mixing bowls- best glass mixing bowls.
Whisk set- our favorite copper whisk set.
Cupcakes tins- our favorite Wilton cupcake tins.
Open star piping tip- our favorite Wilton piping tip for cupcake decoration.
More cupcake recipes:
Strawberry filled cupcakes- These strawberry filled cupcakes are made with vanilla fresh strawberry cupcakes, filled with chopped ripe strawberries, and topped with strawberry buttercream frosting.
Red velvet cupcakes- These red velvet cupcakes are fluffy, light, moist, and topped with cream cheese frosting.
Carrot cake cupakes- These carrot cake cupcakes are made with grated carrots, brown sugar, fall spices, topped with a creamy cream cheese frosting.
Easy chocolate cupcakes- This is the most amazing chocolate cupcake recipe. These chocolate cupcakes are moist, fluffy, full of rich chocolate flavor, and come together in one bowl.
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Honey Cupcakes
Ingredients
- 1 ¼ cups Flour
- ½ cup Sugar
- ½ cup vegetable oil
- 2 Eggs
- ½ cup Honey
- ½ cup Tea
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Whipped cream:
- 1 ½ cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Powder sugar
Instructions
- Preheat an oven to 180c (350f) and prepare cupcake tins with cupcake liners.
- In a medium mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix with a whisk until combined.
- In a separate large mixing bowl, add the eggs, oil, vanilla extract, honey, and mix well with a whisk. Add the hot tea into the wet mixture and mix until combined.
- Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don't overmix!)
- Divide the batter into the cupcake tins and bake in a 180c (350f) preheated oven for about 18-23 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cupcakes cool to room temperature and remove them from the pans.
- Drizzle honey on top of the cupcakes right when it comes out of the oven. Smooth it out with a spoon.
Make the whipped cream:
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powder sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly:
- For decoration, we top these cupcakes with freshly made whipped cream and a drizzle of honey.
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