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Homemade honey cupcakes with golden tops on a white kitchen table, photographed from above in natural daylight.

Honey Cupcakes

Fluffy, golden, and moist honey cupcakes with natural sweetness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • ½ cup pure honey slightly warmed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ¼ cup sour cream
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest

Equipment

  • 1 Standard 12-cup muffin pan
  • 1 Electric mixer
  • 2 Large mixing bowl
  • 1 Wire cooling rack
  • - Measuring cups/spoons
  • 1 Rubber spatula
  • 12 Paper cupcake liners
  • 1 Small saucepan for warming honey

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
  3. In a separate bowl, beat the softened butter and brown sugar using an electric mixer until light and fluffy.
  4. Add the slightly warmed honey and eggs one at a time to the butter mixture, beating well after each addition.
  5. Mix in the vanilla extract. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Do not overmix.
  6. Fold in the sour cream and lemon zest using a rubber spatula until just combined.
  7. Divide the batter evenly among the prepared cupcake liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cupcakes are delicious on their own or topped with a light honey frosting. Store in an airtight container for up to 3 days.