This easy honey cupcake is a sweet and moist dessert that will make your mouth water. The cupcake is so tender, with just the right level of sweetness, making it perfect for any occasion. Set your oven to 325F then in a mixing bowl, combine all your dry ingredients starting with one cup of all-purpose flour, one teaspoon of baking powder, a quarter teaspoon of baking soda, half a teaspoon of salt and an optional quarter teaspoon of cinnamon.

Grab a whisk and mix the dry ingredients up then set aside. Into another mixing bowl, add one cup of room temperature unsalted butter, half a cup of light brown sugar and a third of a cup of honey. Mix that on medium speed for about three minutes until it’s light, creamy and fluffy. Add 4 eggs one at a time while mixing on low speed, scrape the bowl down every often if you are using a stand mixer.

The eggs in this recipe will help have a nicer texture and bind everything together. Once the eggs are well incorporated, add a teaspoon of vanilla and while mixing on low gradually add the flour in and mix until it’s almost combined. Finish it off with a spatula so you do not overmix this batter then scoop the batter into a prepared cupcake pan with cupcake liners.

Bake the cake in the preheated oven for 35 minutes or until golden brown on top. Once baked, remove from the oven and let the cakes cool on a wire rack. Serve the cupcakes, drizzle with some additional honey and enjoy.


  • 1 cup (120g/4.3Oz) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)
  • ¼ teaspoon baking soda
  • 1 cup (227g/8Oz) unsalted butter softened
  • ½ cup (110g/3.8Oz) packed light brown sugar
  • ⅓ cup (80mL) honey plus more for garnish
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract