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You are here Recipe Index » Cakes » Cupcakes Muffins » Moist Honey Cupcakes
MOIST HONEY CUPCAKES
Published -Sep 1, 2021 Modified -Sep 1, 2021 Veena Azmanov This post may contain
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Jump to Recipe Jump to Video Print Recipe Pin Recipe
These honey cupcakes are moist and delicious and bursting with the flavor of
coffee and honey. Perfect any time of the year but especially to celebrate the
Jewish new year Rosh ha Shana.
Cupcakes with honey for Rosh has Shana Table of Content
* Why make these cupcakes?
* Ingredients and substitutes
* Step by step instructions
* More cupcakes you may like
* Frequently asked questions
* You may also like
* Printable Recipe
--------------------------------------------------------------------------------
In recent times, instead of making single desserts for everyone, I choose to
make small individual treats. For example, instead of making my honey cake in a
large bundt pan, I chose to make these individual cupcakes.
WHY MAKE THESE CUPCAKES?
* This is a very simple and easy cupcake recipe to make. I like to whip the
eggs, which makes the cake light and airy.
* The warm spices enhance the flavor of the honey, and the coffee adds a very
unique dimension of flavor. And yet, if you don't like coffee, you can also
use orange juice instead.
* These cupcakes are delicious on their own or frost them with honey
buttercream as I have.
Cupcakes with honey for Rosh has Shana
INGREDIENTS AND SUBSTITUTES
* Flour - Plain all-purpose flour works best for this cake. If you use
self-raising flour, just omit ½ tsp baking powder in the recipe.
* Oil - Gives this cake that light and airy sponge texture.
* Sugar - I have used a combination of both white and brown sugar. The molasses
in the brown sugar adds a lovely caramel-like flavor.
* Honey - Use good quality honey for this cake. I buy organic honey, especially
for this cake.
* Spices - Cinnamon, ginger, and nutmeg are the basic spices used for this
cake. But, I also love to add a dash of pumpkin spice.
* Liquid - Coffee or orange juice both work great for this cake. I love to use
coffee with honey. I think they go wonderfully together.
Cupcakes with honey for Rosh has Shana
STEP BY STEP INSTRUCTIONS
* Preheat the oven at 325°F / 165°C Gas Mark 3.
Pro tip - The batter gets ready very quickly. But, make sure the oven is
preheated well.
* Line a cupcake pan with cupcake liners.
Cupcakes with honey for Rosh has Shana
HONEY CUPCAKE BATTER
* Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt,
and all spices (cinnamon, ginger, nutmeg).
* In the bowl of a stand mixer, with the whisk attachment, whip the eggs for a
minute until light and fluffy. Then, gradually add the brown and white sugar.
Once all the sugar is in, continue to whip until light and airy ribbon stage,
about 3 minutes.
Pro tip - The best way to whip more volume into the eggs is to start with
warm eggs and add the sugar gradually.
* Then, gradually, add the oil, followed by the honey. Next, add the brewed and
cooled coffee and vanilla extract.
Pro tip - Do not overwhip at this time as we do not lose all the volume in
our whipped eggs.
* Finally, add the flour mixture. Divide the batter between 15 to 18 cupcake
liners.
Pro tip - Don't add flour gradually, but rather quickly this will avoid
lumps. Once all the flour is in, do not over mix the batter.
Cupcakes with honey for Rosh has Shana
* Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
Pro tip - Turning the baking pan halfway through will ensure they bake
evenly.
* Cool in the muffin pan for 10 minutes. Then, invert onto a cooling rack and
cool completely.
Pro tip - It is essential to cool cupcakes or cake completely before frosting
or the frosting will melt.
HONEY BUTTERCREAM
* In a stand mixer with a paddle the attachment, cream butter with honey and
salt for a minute.
* Then, gradually add the powdered sugar, one cup at a time, followed by the
vanilla extract.
* Once all the powdered sugar is in, gradually add the whipping cream. Continue
to whip until you have a light and fluffy whipped cream consistency ( 2 to 3
minutes).
Pro tip - If you do not whip, the consistency will be very soft. The whipping
will add volume to the buttercream making it light and fluffy.
Cupcakes with honey for Rosh has Shana
ASSEMBLE
* Place buttercream in a piping bag with your favorite piping tip. I used a
star tip.
Pro tip - You can also color this frosting with as many colors as you want.
* Pipe a swirl on each cupcake starting from the base towards the top as shown
in the video.
* I dusted them with freshly grated nutmeg but you can also drizzle them with
more honey.
Cupcakes with honey for Rosh has Shana
Cupcakes with honey for Rosh has Shana
MORE CUPCAKES YOU MAY LIKE
* Moist Vanilla Cupcakes (one-bowl)
* Coffee Cupcakes
* Funfetti Cupcakes, or Lemon Cupcakes
* Best Chocolate Cupcakes Recipe
* See all cupcake recipes
--------------------------------------------------------------------------------
FREQUENTLY ASKED QUESTIONS
How long will these honey cupcakes keep?
These cupcakes can be kept at room temperature for 3 to 4 days. Make sure to
wrap well in plastic so it does not dry out.
You can even freeze this cake in the freezer for up to a month. Thaw in the
fridge overnight for best results
What frosting works best for these cupcakes?
I like the idea of honey cupcakes with honey frosting but so many other
frostings would work equally well. From classic cream cheese to Swiss or Italian
meringue or rich German or French buttercreams. Since there is coffee in the
batter a coffee buttercream would work too.
What other spices work with this cupcake recipe?
You can add pumpkin spice or gingerbread spice.
Can I use butter instead of oil?
No, this cake has been tested with oil, so it's best to use oil for this recipe
YOU MAY ALSO LIKE
* Caramel Cupcake Recipe
* Moist Banana Cupcakes
* Maple Cupcakes with Maple Buttercream Frosting
* Vanilla Cupcakes with Custard Buttercream
Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me
know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.
--------------------------------------------------------------------------------
PRINTABLE RECIPE
HONEY CUPCAKES
Author: Veena Azmanov
5 from 6 votes
Print Pin Rate
Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Coooking Temperature: 325°F / 165°C Gas Mark 3
Difficulty: Easy
Calories: 407kcal
Adjust Servings Here: cupcakes
DESCRIPTION
These honey cupcakes are moist and delicious and bursting with the flavor of
coffee and honey. Perfect any time of the year but especially to celebrate the
Jewish new year Rosh ha Shana.
VIDEO
INGREDIENTS
1X2X3X
HONEY CUPCAKES
* ▢ 1½ cups (190 g) All-purpose flour
* ▢ ¼ tsp Cinnamon powder
* ▢ ¼ tsp Ground ginger
* ▢ ⅛ tsp Nutmeg fresh grated
* ▢ 1 tsp Baking Powder
* ▢ ¼ tsp Baking Soda
* ▢ ¼ tsp Salt
* ▢ ¼ cup (50 g) White sugar
* ▢ ¼ cup (55 g) Brown sugar
* ▢ ⅓ cup (80 ml) Honey
* ▢ ⅓ cup (80 ml) Vegetable oil
* ▢ 1 Eggs large
* ▢ 1 tsp Vanilla Extract
* ▢ ½ cup (120 ml) Brewed coffee or orange juice
* ▢ ½ tsp Orange zest or lemon zest
HONEY BUTTERCREAM
* ▢ ¼ cup (60 ml) Honey
* ▢ 1 cup (227 g) Butter unsalted room temperature
* ▢ 4 cups (480 g) Powdered sugar
* ▢ ¼ cup (60 ml) Whipping cream 38% fat
* ▢ 1 tsp Vanilla extract
* ▢ ¼ tsp Nutmeg (freshly grated)
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INSTRUCTIONS
* Preheat the oven at 325°F / 165°C Gas Mark 3.
Pro tip - The batter gets ready very quickly. But, make sure the oven is
preheated well.
* Line a cupcake pan with cupcake liners.
HONEY CUPCAKE BATTER
* Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt,
and all spices (cinnamon, ginger, nutmeg).
* In the bowl of a stand mixer, with the whisk attachment, whip the eggs for a
minute until light and fluffy. Then, gradually add the brown and white sugar.
Once all the sugar is in, continue to whip until light and airy ribbon stage,
about 3 minutes.
Pro tip - The best way to whip more volume into the eggs is to start with
warm eggs and add the sugar gradually.
* Then, gradually, add the oil, followed by the honey. Next, add the brewed and
cooled coffee and vanilla extract.
Pro tip - Do not overwhip at this time as we do not lose all the volume in
our whipped eggs.
* Finally, add the flour mixture. Divide the batter between 15 to 18 cupcake
liners.
Pro tip - Don't add flour gradually, but rather quickly this will avoid
lumps. Once all the flour is in, do not over mix the batter.
* Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
Pro tip - Turning the baking pan halfway through will ensure they bake
evenly.
* Cool in the muffin pan for 10 minutes. Then, invert onto a cooling rack and
cool completely.
Pro tip - It is essential to cool cupcakes or cake completely before frosting
or the frosting will melt.
HONEY BUTTERCREAM
* In a stand mixer with a paddle the attachment, cream butter with honey and
salt for a minute. Then, gradually add the powdered sugar, one cup at a time,
followed by the vanilla extract.
* Once all the powdered sugar is in, gradually add the whipping cream. Continue
to whip until you have a light and fluffy whipped cream consistency ( 2 to 3
minutes).
Pro tip - If you do not whip, the consistency will be very soft. The whipping
will add volume to the buttercream making it light and fluffy.
ASSEMBLE
* Place buttercream in a piping bag with your favorite piping tip. I used a
star tip.
Pro tip - You can also color this frosting with as many colors as you want.
* Pipe a swirl on each cupcake starting from the base towards the top as shown
in the video.
* I dusted them with freshly grated nutmeg but you can also drizzle them with
more honey.
RECIPE NOTES
* Use fine-grain sugars when preparing cake batters so it dissolves easily.
* Use good quality raw honey as it makes a huge difference in flavor.
* Make sure the spices are fresh. Spices kept for too long lose flavor.
* Use flavorless oil for cakes so it does not overpower the flavor in the
cake.
* These cupcakes can be kept at room temperature for 3 to 4 days. Make sure to
wrap well in plastic so it does not dry out.
* You can even freeze this cake in the freezer for up to a month. Thaw in the
fridge overnight for best results.
* If you don't want to make cupcakes you can also make a cake. Follow my honey
bundt cake recipe for more details.
NUTRITION INFORMATION
Calories: 407- kcalCarbohydrates: 60- gProtein: 2- gFat: 19- gSaturated Fat: 13-
gPolyunsaturated Fat: 1- gMonounsaturated Fat: 4- gTrans Fat: 1- gCholesterol:
49- mgSodium: 174- mgPotassium: 69- mgFiber: 1- gSugar: 49- gVitamin A: 453-
IUVitamin C: 1- mgCalcium: 26- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I
cannot guarantee its accuracy. If this data is important to you please verify
with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or
#hashtag it #veenaazmanov
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AUTHOR - VEENA AZMANOV
Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials,
and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a
professional cake decorator and food blogger for over ten years she has been
featured in many online magazines and publications around the world. On her
blogs, you will find delicious, easy and practical recipes often with
instructional videos and tutorials for the home cook.
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1. M Tanya
September 03, 2021 at 4:37 pm
If you were wondering how these would be if someone (who will remain
nameless, but whose initals are My Husband) "helps" by deciding whole wheat
flour would be healthier and so dumps it in...they are fine. A bit grainy,
but fine. When I sell this man to the circus I am making them again.
CORRECTLY.
I love the recipe view turn off screen darkening feature!!!
Reply
* Veena Azmanov
September 04, 2021 at 2:28 am
Thank you for the feedback, Tanya. Many people do like making cakes with
whole wheat, I am still working on perfecting that substitute. I find they
make the cakes and cupcakes dense.
Do you reduce the amount of flour? I find that if I reduce the amount of
Whole wheat in cupcakes by just a couple of tablespoons it works better.
Reply
2. Natalie
September 02, 2021 at 7:28 am
Really beautiful cupcakes. The texture is amazing. They do look moist and
flavorful. I'm excited to try them. Thanks for another wonderful recipe!
Reply
3. Alex
September 02, 2021 at 2:33 am
Wow, that looks absolutely delicious just what I was looking for thank you
for sharing your recipe!
Reply
4. Kristen Wood
September 02, 2021 at 1:21 am
These look super moist and the addition of spices sound perfectly delicious!
🙂
Reply
5. Gavin Sutherland
September 02, 2021 at 12:22 am
These aren't just your average cupcake! Moist, serious flavour and well,
they didn't last long 😉
Reply
* Veena Azmanov
September 02, 2021 at 10:55 am
Aww so happy to hear that, Gavin. Thanks for the lovely feedback.
Reply
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