If you’re looking for a cupcake recipe that’s equal parts sweet, unique, and unforgettable, these honey cupcakes with cinnamon buttercream are it. Light, fluffy, and sweetened with a touch of honey, these cupcakes are the perfect balance of comforting flavors and rich texture.
The cinnamon buttercream takes them to the next level—it’s warm, creamy, and definitely not your average buttercream! Whether you’re baking for a family gathering, holiday celebration, or treating yourself to something special, I hope this recipe becomes a favorite of yours. The best part? They’re simple to make with pantry and refrigerator staples, yet taste like something straight out of a bakery.
Honey Cupcake Ingredients
1 3/4 cup (210g) cake flour
1 1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (55g) brown sugar
1/2 cup (100g) granulated sugar
1/4 cup (2oz) whole milk yogurt
1/4 cup (2oz) whole milk
1/2 cup (113g) butter, melted and cooled
1/4 cup (3oz) honey
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Honey Buttercream Ingredients
1/2 cup (113g) salted butter, at room temperature
2-3 cups (240g-360g) powdered sugar
1/2 tablespoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons half and half, at room temperature
Salt to taste
Honey Cupcake Directions
1. Preheat oven to 350 degrees and line a cupcake pan with 12 paper baking liners.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together the sugars, yogurt, milk, butter, and honey.
4. One at a time, add the eggs to the wet mixture and whisk until completely combined. Add the almond and vanilla extract.
5. Add the dry ingredients to the wet and mix until just combined.
6. Fill each cupcake liner 2/3 full of batter. Don’t overfill!
7. Bake for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in the pan for a couple of minutes and then transfer to a cooling rack to cool completely. Frost with cinnamon buttercream (recipe follows).
Cinnamon Buttercream Directions
1. Place softened butter in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment). Beat on medium speed for a minute.
2. Add powdered sugar a half a cup at a time, mixing well after each addition.
3. Add the cinnamon, vanilla, half and half, and a pinch of salt. Mix on high speed for a minute or two, until fluffy. Add any extra powdered sugar or half and half to thin or thicken the buttercream if necessary.
4. Transfer the buttercream to a piping bag fitted with a pastry tip (I used this one) and frost the cooled cupcakes. The cupcakes will stay fresh stored in a sealed container at room temperature for up to two days or in the refrigerator for up to four days. Enjoy!
Tips for Perfect Cupcakes
- Use room temperature ingredients – Butter, eggs, and dairy mix more evenly when they’re not cold.
- Don’t overmix the batter – Mix just until the dry ingredients are incorporated. Overmixing can make cupcakes dense and chewy.
- Measure ingredients correctly – Ideally, use a kitchen scale to measure ingredients.
- Let the cupcakes cool completely before frosting – If you frost while they’re warm, the buttercream will melt.
- Whip the buttercream well – For fluffy frosting, beat the butter until creamy before adding the sugar, and whip well again after everything is mixed.
Cupcake Baking Essentials
- Muffin Pan – A sturdy, nonstick muffin pan ensures your cupcakes bake evenly and release easily.
- Cupcake Liners – They make cleanup easy!
- Mixing Bowls – You’ll need a few bowls of different sizes for wet and dry ingredients.
- Hand Mixer or Stand Mixer – For whipping up that fluffy cinnamon buttercream, a mixer makes all the difference.
- Rubber Spatula – Great for folding ingredients together and scraping every last bit of batter into your cupcake liners!
- Piping Bag + Tip – If you want a bakery-style swirl of frosting, a piping bag with a piping tip is the way to go.
- Dough Whisk – My go-to for mixing batter without a mixer.
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