Delectable cupcakes that are ideal for a sweet person!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- ¼ cup butter, softened
- ¼ cup white sugar
- ¾ cup honey
- 2 eggs
- ½ cup buttermilk
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup heavy cream
- 2 tablespoons confectioners’ sugar (Optional)
- 1 pint strawberries, sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
- In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
- Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners’ sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 227 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I needed honey cakes for sons’s Latin Club Forum so I made them without frosting. They taste great, a little sweet for my taste but texture was terrific and they are perfect for whatI need.
Really torn between 3 and 4 stars, 3 stars because I don’t think it’s really a cupcake recipe but 4 stars because it has a great taste. I made a thin 4 layer cake with this recipe. Very dense as others have said but tastes great. I added a little almond extract and 1 more egg yolk to make it moister and it tastes great. Definitely going to be a heavy cake but depends on what you are in the mood for.
I substituted for the buttermilk as I had none so they came out a little dry. However, they taste amazing and smell great while baking. Very easy prep as well!
I made the cupcakes according to the recipe. For the topping, I pureed fresh strawberries with the cream and sugar. Love the look of it, but next time may increase the vanilla, because mostly the cupcakes just smelled of eggs.
Excellent recipe – very easy and lovely texture (though yes, not cup-cake-like). I also didn’t have buttermilk but used kefir instead.
It’s not overly sweet like some cupcakes. This was the first time I made them, so I think I’ll add more sugar next time to make them a tad sweeter. It’s also a very dense cupcake, which will keep you from eating more than one. And I did follow the recipe exactly as written. No subs.
It was pretty good. But when i added more honey, it tastes very good!
I found them too sweet and too bread-like. I will not be making this recipe again.
Loved the taste of the cupcake (I added a bit more honey, and the taste really came through). I also loved the whipped topping, all together it tasted like strawberries and cream. However the whipped topping is not good for transport (it will melt). So I would recommend only making this with this topping if you are serving it soon after topping the cupcake. If not, go with a frosting.
This would be more appropriately named “honey shortcake”. Flavor was great and sweet enough to not sweeten the whipped cream at all. Next time, I will serve it with sliced strawberries.
They were great! i put strawberries and heavy cream in a blender and put that in the center of the cupcakes! they were amazing!!!:)
Yum! Made this cake for a recent party and everyone loved it! The cake is a little denser than most, but the honey flavor is light and not too sweet, which my husband loved! Also, made this with the “Real Strawberry Frosting” by Candice, which is also great! I used one deep 9 inch baking pan instead of cupcakes and it took about 30 minutes to bake. (Normally would probably have to use 2 standard 9 inch baking pans.)
I made the mistake of baking these for a girlfriend on her 40th birthday. She’s strong-armed me into making them every year for her since (sometimes more than once a year …)
These are a great (not too sweet) dessert for guests, parties, you name it.
Very good! They are a more dense cake than most recipes, but the light frosting balances it well. I added a few more tablespoons of honey because my husband is such a big honey fan! This recipe works great if you use peaches as well.
SOOOOOO good i loved these and so did my family. The honey gives it the sweetness it needs i will definetly make these again.
These were a hit! I added roughly an extra 1/6 cup of honey. Used the whipped cream recipe provided. Topped the cupcakes with strawberries and blueberries. Will definitely make these again.
VERY good! Came out great. I made them in a mini muffin tin and had 42 mini cupcakes! I changed the frosting slightly by adding a package of cream cheese to make it more sturdy/thicker (as per the whipped frosting recipes on here). Added tiny bits of strawberries straight to the “frosting” and they came out fantastic! You can taste the honey in these for sure! Mine ended up like mini strawberry shortcakes.
I make these with whole wheat flour, a little extra milk, and some cinnamon and orange. They have a fine, dense crumb and a perfect “grown-up cupcake” flavor. I like them with a cream cheese frosting.
These were a total hit at my niece’s first birthday. I used a whipped cream cream cheese froasting that complemented them perfectly. They had a perfect honey flavor! Yum!
Not very good, taste like bread, i wouldn’t make these again