Introduction

These fluffy honey cupcakes are a delightful treat combining a soft, moist crumb with a sweet honey-infused buttercream. Perfect for any occasion, they bring a comforting balance of sweetness and subtle spice that everyone will love.

Fluffy Honey Cupcakes with Cinnamon Honey Buttercream Recipe - Recipe Image

Ingredients

140 grams all-purpose flour
60 grams cake flour
200 grams granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
114 grams unsalted butter, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
3 tablespoons honey
160 grams buttermilk, room temperature
227 grams salted butter, softened (for buttercream)
240 grams powdered sugar (for buttercream)
1/4 teaspoon cinnamon (for buttercream)
2 tablespoons honey (for buttercream)
1 teaspoon vanilla extract (for buttercream)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners and set aside.
Step 2: In the bowl of a stand mixer or using a hand mixer, combine both flours, granulated sugar, baking powder, and salt. Mix on low speed until everything is well combined.
Step 3: Add the softened unsalted butter and beat on low speed for 3 to 5 minutes until the mixture resembles wet sand.
Step 4: Mix in the eggs, vanilla extract, and honey until a thick batter forms.
Step 5: With the mixer still on low, slowly stream in the buttermilk. Continue mixing for about 2 minutes until the batter is smooth, scraping down the sides and bottom of the bowl as needed.
Step 6: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
Step 7: Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 8: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack and cool completely.
Step 9: For the honey buttercream, cream the softened salted butter on medium-high speed for 10 minutes until pale and fluffy.
Step 10: Gradually add the powdered sugar one cup at a time on low speed. Add the cinnamon and scrape down the bowl as needed.
Step 11: Mix in the honey and vanilla extract on medium speed for 3 to 5 minutes until the frosting is well combined and fluffy.
Step 12: Frost the cooled cupcakes using a piping bag fitted with a large star tip. Drizzle with extra honey if desired and enjoy!

Tips & Variations

For a richer flavor, try substituting half of the buttermilk with full-fat yogurt.
Use clover or wildflower honey to add subtle floral notes to the cupcakes.
Include a pinch of nutmeg or ground ginger in the buttercream for a warm spice variation.
Make these cupcakes ahead of time and refrigerate the frosted cupcakes for up to 2 days.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes in a sealed container for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the texture might be slightly denser. For best results, use the combination of all-purpose and cake flour as the recipe suggests.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 160 grams of milk. Let it sit for 5 minutes before using.

Fluffy Honey Cupcakes with Cinnamon Honey Buttercream Recipe

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★★★★★

4.6 from 196 reviews

These Fluffy Honey Cupcakes are light, moist, and beautifully sweetened with honey. The combination of all-purpose and cake flour results in a tender crumb, while the honey buttercream frosting adds a rich, aromatic finish. Perfect for any occasion where you want a deliciously airy cupcake with a hint of cinnamon and honey.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcakes

140 grams all-purpose flour
60 grams cake flour
200 grams granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
114 grams unsalted butter, room temperature
2 large eggs, room temperature
2 tsp vanilla extract
3 tbsp honey
160 grams buttermilk, room temperature

Honey Buttercream Frosting

227 grams salted butter, softened
240 grams powdered sugar
1/4 tsp cinnamon
2 tbsp honey
1 tsp vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C). Line a cupcake pan with paper liners and set it aside to prepare for baking.
Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, and salt until well combined.
Add Butter: Add the softened unsalted butter to the dry ingredients and beat on low speed for 3-5 minutes until the mixture has a wet sand-like texture, ensuring even distribution of fat.
Incorporate Eggs and Flavors: Mix in the eggs one at a time along with vanilla extract and honey. Blend until a thick, smooth batter forms.
Add Buttermilk: With the mixer on low, slowly stream in the buttermilk and continue mixing for about 2 minutes, scraping down the sides and bottom as necessary, ensuring a smooth batter.
Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow for proper rising.
Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
Cool Cupcakes: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Honey Buttercream: In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the softened salted butter on medium-high speed for 10 minutes until pale and fluffy.
Add Powdered Sugar and Cinnamon: Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid dust clouds. Then, add cinnamon and scrape sides of the bowl if needed.
Add Honey and Vanilla: Mix in honey and vanilla extract on medium speed for 3-5 minutes until the frosting is fully combined and fluffy.
Frost Cupcakes: Using a piping bag fitted with a large star tip, frost the cooled cupcakes. Garnish with a drizzle of honey on top for extra flavor and presentation.

Notes

Make sure all your ingredients like butter, eggs, and buttermilk are at room temperature for best mixing and texture.
Filling the cupcake liners two-thirds full prevents overflow during baking while ensuring a nice dome.
The extended creaming of the butter for the buttercream frosting is key to achieving a fluffy, light texture.
You can substitute buttermilk with milk mixed with a tablespoon of vinegar if unavailable.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Keywords: honey cupcakes, fluffy cupcakes, honey buttercream, sweet cupcakes, homemade cupcakes