Cupcakes with honey and vanilla frosting

Mild vanilla cupcakes with vanilla honey buttercream icing that has just the proper amount of honey taste without being too sweet.

I’ve been unwell for a week. It meant plenty of tea (I don’t even drink tea), Hot Toddies, salt water gargles, cough pills, and Nyquil.

Apart from why there was so much lemon and honey in my food, I don’t mind having a lot of lemon and honey in my diet.

I desired honey once I began feeling better. Moreover, as drinking honey directly from the bottle is probably not allowed, I devised a delectable substitute.

I had a box of off-brand Honeycombs cereal in the cupboard, so I grabbed a handful of them to snack on while I planned my meal.

Next I decided to wash down the Honeycombs with a honey latte (which is not at all difficult to prepare, by the way) made with a Starbucks Vanilla K-Cup.

So, as I sat on my kitchen floor (despite the fact that I had a perfectly excellent dining room table with four seats to pick from), it dawned to me that the combination of honey and vanilla is delectable. This would definitely taste fantastic with icing.

So I took a tried-and-true white cupcake recipe and tweaked it a little to get the appropriate combination of honey and vanilla.

Next I created the icing as a honey and vanilla buttercream, which worked out perfectly.

I opted to make small cupcakes because when I test a new recipe, I prefer to have bite-sized samples to present to friends and colleagues for feedback and troubleshooting. My day work includes quality assurance, and I definitely do not leave it at the door.

They are light and not too sweet. These don’t smell like vanilla or honey, which is strange to me, but the flavor is a wonderful combination of both.

I hope you like these as much as I do.

Prep Time: 10mins
Cook Time: 18mins
Total Time: 1hr
Servings: 24mini cupcakes
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Light vanilla cupcakes topped with vanilla honey buttercream frosting, both with just the right amount of honey flavor without being too sweet.



  • ½cupunsalted butter, room temperature
  • ¾cupgranulated sugar
  • ½cupbuttermilk*
  • cuphoney
  • 1 ½teaspoonspure vanilla extract
  • 1 ½cupsflour
  • 1teaspoonbaking powder
  • ½teaspoonsalt
  • 2eggs, room temperature


  • ¾cupunsalted butter, room temperature
  • 4ouncescream cheese, room temperature
  • 3cupspowdered sugar
  • 4tablespoonshoney
  • 1tablespoonpure vanilla extract
  • Sprinkles, optional, for garnish
  • 24piecesof Honeycomb cereal, optional, for garnish



  • Preheat oven to 350° F. Line a mini muffin pan with liners, or spray with non-stick spray and set aside.
  • In a large bowl, cream together butter and sugar until well combined.
    1/2 cup unsalted butter, 3/4 cup granulated sugar
  • In a medium bowl, mix together buttermilk, honey and vanilla. Set aside.
    1/2 cup buttermilk*, 1/3 cup honey, 1 1/2 teaspoons pure vanilla extract
  • In a separate medium bowl, mix together flour, baking powder and salt. Set aside.
    1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt
  • Add eggs to large bowl with butter mixture and beat well.
    2 eggs
  • Add half of the dry ingredient mixture and mix well, then add half of the wet mixture and mix well. Repeat for the remaining mixtures.
  • Fill each cup of prepared pan 3/4 full and bake for 15-18 minutes. A toothpick inserted into the center of one of the mini cupcakes should come out clean.
  • Let cupcakes cool in pan for 5-10 minutes, then move to cooling rack to cool completely.


  • In a large bowl, cream together butter and cream cheese until well combined. It’s easiest to slice the butter and cream cheese into small cubes to make this process go more quickly and smoothly.
    3/4 cup unsalted butter, 4 ounces cream cheese
  • Add powdered sugar, 1 cup at a time, mixing well in between each addition.
    3 cups powdered sugar
  • Add honey and vanilla. Mix until well combined.
    4 tablespoons honey, 1 tablespoon pure vanilla extract
  • Frost cupcakes as desired (I used a piping bag with a decorative tip for mine), add sprinkles and top with a piece of Honeycomb cereal. Enjoy!
    Sprinkles, 24 pieces of Honeycomb cereal


Homemade buttermilk: Should you need to make your own buttermilk, follow one of these methods here.

Nutrition Facts

Calories: 248kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 94mg | Potassium: 35mg | Fiber: 1g | Sugar: 28g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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