These honey cupcakes are bursting with honey flavor. They are like single-serving honey cake!
These are wonderful as a Rosh Hashana dessert (where Jewish people eat honey for a sweet new year) or any time you want a naturally-sweetened dessert.
What are the Special Ingredients in Honey Cupcakes?
To make these honey cupcakes a little on the healthy side, they are made with white whole wheat flour and Greek yogurt.
White whole wheat flour is made from hard white spring or winter wheat. This kind of wheat has the exact same nutritional value as whole wheat flour, but because of the variety used, has a milder flavor and paler color. You can also use regular all-purpose flour if you don’t want to buy anything special.
What Kind of Honey Is Best for Honey Cupcakes?
Just like with honey cookies, you can use any honey you like to make honey cupcakes. I’ve tested them with lots of different honeys and learned that when baking with honey, you can’t really tell them apart.
Save your fancy honey if you want to drizzle it over the tops of the cupcakes.
How to Make Honey Cupcakes
(If you are new to making cupcakes in general, read my post on making cupcakes before getting started.)
Start by mixing the dry ingredients: flour, baking powder, baking soda, and salt.
Mix in the honey.
Be sure to measure the honey in liquid measuring cup. Grease the cup first to help the honey easily slide out of the cup.
In a small bowl, whisk together eggs, yogurt, and vanilla extract until smooth.
Add the egg mixture to the flour mixture until just combined.
Slowly add milk until just combined. The milk’s job is to thin out the batter. Cupcake batter should be almost liquid.
Fill cupcake liners 3/4 full and bake in a 350 F oven for 14 minutes or until a toothpick comes out clean.
What Frosting to Use on Honey Cupcakes
If you want to double down on honey, honey buttercream is the way to go!
But, that’s certainly not your only option. For a healthy choice, try frosting the cupcakes with Greek yogurt frosting.
These cupcakes also go really well with a simple cream cheese frosting.
How to Store the Cupcakes
Store them at room temperature in an airtight container for up to three days, refrigerate for up to a week, or freeze for several months.
Honey goes so well with lavender. Try adding a touch of lavender like in Baker’s Royale’s lavender honey cupcakes.
Lastly, you can try giving them a sticky honey caramel topping like you would find in honey buns.
- 1 3/4 cups white whole wheat flour you can substitute all-purpose flour one-for-one
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup honey
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 2/3 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup milk
- Preheat oven to 350 F.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, baking powder, baking soda, and salt.
- Mix in honey.
- Add butter and mix until fully combined.
- In a small mixing bowl, whisk together eggs, yogurt, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined.
- Fill cupcake liners 3/4 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If not done, retest every two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
- When cool, frost with your favorite frosting!