Print Recipe
5 from 2 votes

Greek Bird’s Nest Cupcakes

My Greek bird's nest cupcakes are all about honey. They are an extremely dense, honey soaked cake topped with a crunchy, honey soaked Greek bird's nest cupcake topper.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Greek
Keyword: bird's nest cupcakes, honey cupcakes, honey syrup recipe
Servings: 16 cupcakes
Calories: 412


Cupcake Ingredients

  • 1 C 2 sticks unsalted butter
  • 1 C sugar
  • 4 eggs
  • 2 C semolina flour
  • 1 t cinnamon
  • 1 C ground almonds

Honey Syrup Ingredients*

  • 2 C honey I used Greek honey since I saw some at the store. However, any honey you like would do.
  • 1 C water
  • 2 cinnamon sticks
  • 2 cardamom pods optional
  • lemon zest to taste As noted above, I didn't use the lemon zest, but I think it would be a nice touch.


Cupcake Instructions

  • Cream butter and sugar.
  • Beat in eggs, one at a time.
  • Fold in semolina flour, cinnamon, and ground almonds.
  • Fill cupcake wrappers 3/4 full.
  • Bake at 350 degrees for 30 minutes or until toothpick comes out clean. As stated on Popillina, "they will be heavy and not a bit springy and that's a good thing.

Honey Syrup Instructions

  • Put all ingredients in a large saucepan and bring to a boil.
  • Simmer for 10-20 minutes.

Putting the Cupcakes Together

  • Poke lots of holes in all the cupcakes (you can use a toothpick or a fork or anything you have handy) and drizzle the hot syrup over the cupcakes.
  • Wait a minute or so for it to absorb and then do it again.
  • Continue letting the syrup absorb and adding more about 3 or 4 times.
  • Put the bird's nests on top of the cupcakes.
  • Drizzle syrup over the bird's nests so that they are completely covered in the honey.


*The only change that I would make if I made it again would be to add either a little lemon zest or some lemon juice to the syrup recipe.
You can eat the cupcakes right away while the syrup is warm, but be sure to save some to eat later. The cupcakes get better and better the longer the syrup has to absorb into them. They were still tasty a week after I made them.


Calories: 412kcal | Carbohydrates: 64g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 20mg | Potassium: 82mg | Fiber: 2g | Sugar: 47g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1.6mg