Honey Cupcakes Recipe

A close-up of honey cupcakes topped with caramelized figs on a rustic cloth.

5 from 3 votes

A treat that’s as sweet as can be, Honey Cupcakes have a soft, buttery crumb and fluffy texture, making them perfect for dinner parties or relaxing afternoon delights.

Prep Time15

Cook Time15

Total Time30

Course: Cupcakes, Dessert

Cuisine: Italian

Diet: Vegetarian

Servings: cupcakes

Calories: 285kcal

Author: Andrea

Ingredients

Honey Cupcakes

1 1/4 cups cake flour
1/2 cup all-purpose flour
1/2 cup honey
1/2 cup unsalted butter room temperature
1/3 cup sour cream
2/3 cup whole milk
2 large eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 vanilla bean scraped
1 Tbsp vanilla extract

Mascarpone Frosting

1 (8) oz container mascarpone cheese
1/2 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Caramelized Figs

1/4 cup granulated sugar
8 ripe and sweet figs (mission or turkey) cut in half

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cupcake tins with 16 cupcake liners and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the wet ingredients: honey, butter, sour cream, vanilla extract, and vanilla bean. Mix for 1 minute.
Add one egg at a time, mixing after each addition. With the mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
Divide the batter and fill the cupcake liners two-thirds full.
Bake for 15–18 minutes, or until a cake tester or toothpick inserted into the center comes out clean (Note: they will not turn golden brown, so do not overbake).
Remove the cupcakes from the oven and let them cool in the tins for 5 minutes. Transfer them to a wire rack to cool completely.
Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone cheese, heavy whipping cream, granulated sugar, and vanilla extract.
With the mixing speed on low, begin to beat the mixture. Gradually turn the speed up until it reaches medium-high. Beat the mixture for 2–3 minutes until soft peaks begin to form (keep an eye on it while it is beating; you do not want the mixture to curdle). Frost the cooled cupcakes as desired.
To prepare the figs, dip the cut side of each fig into the granulated sugar. Place them on a baking sheet lined with foil. Using a kitchen torch, caramelize each fig (this will take approximately 1 minute). Place a cut fig on top of each cupcake.

Notes

To STORE honey cupcakes, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, keeping the container tightly sealed to retain moisture. To FREEZE, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 3 months.

Thaw in the fridge overnight. To REHEAT, bring to room temperature and, if desired, warm in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 5–10 minutes.

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