Honey Cupcakes Recipe - Olga in the Kitchen (2024)

Thishoney cupcakes recipeis sweet and so rich in taste. A quick and easy dessert for birthdays and other special occasions. It comes with a delicious honey frosting that is hard to resist.

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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, but it works even better as cupcakes.

When I was younger, I used to make the original recipe 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!

Try These Honey Recipes:

• Ukrainian Old-Fashioned Honey Babka
• Honey Cake with Sour Cream Frosting
• Raspberry Pecan Honey Bread
• Apple Blueberry Honey Bread
• Honey Cake Roll with Condensed Milk Frosting