Caramelized Honey Cupcakes
With flavors like toasted honey, vanilla and buttery meringue, these cupcakes are sure to warm the soul.
These Caramelized Honey Cupcakes are light, airy and enjoying them is like a warm hug. They aren’t overly sweet and have complex flavors, ranging from toasted honey, vanilla bean and buttery swiss meringue. These cupcakes are relatively easy to make, the most difficult part being waiting for the honey to cool down after it’s caramelized, but they are definitely worth the few steps that require a bit of patience.
What Makes these Caramelized Honey Cupcakes Special?
A few things, but heating the honey is what makes them most unique. By simmering the honey and transforming it into a thicker consistency, it not only amplifies flavor due to its reduction, but it also brings forward other flavor stories. I had the pleasure to partner with Local Hive™ Honey to create this recipe and it has been such a pleasure working with a honey that is unique in taste and of highest quality. I have no doubt that is one of the main reasons these cupcakes are so delicious.
Another aspect that sets these cupcakes apart is the amount of honey used—the recipe calls for a whole half cup—and further, the way honey is incorporated into the batter is unique. The honey is slowly added, becoming homogenous and fluffy with the butter and sugar. By doing so, the cake remains light and airy, just as if we had used traditional sugar, but because we used honey, the cupcakes have such a delightfully delicious flavor that can’t be found elsewhere.
Tips and Tricks to make Caramelized Honey Cupcakes
1.) While cooking the honey, watch closely; if left on the stove too long it will harden as it cools. Further, if the honey burns it will turn bitter. The bitter flavor can be uniquely delicious in its own way, so if this happens, feel free to experiment with this flavor.
2.) The honey must completely cool before using. This is critical and the cupcakes will be ruined otherwise. It may take up to two to three hours for the honey to completely cool.
3.) Read through the ingredients and instructions carefully, before getting started and follow instructed mixing times.
4.) Remove the baked cupcakes promptly from the cupcake tins. Using a spoon to gently lift them out helps. They will be hot, so be careful, but leaving them in the muffin tins too long can cause the cupcakes to overbake. I usually tilt the cupcake tin with one hand, using an oven mitt of course, and with the other hand, carefully lift the cupcakes onto a wire rack to cool.
5.) When making the swiss meringue, I do not recommend using carton egg whites as they often fail to whip. It is best to use whole egg whites.
Ingredients and Equipment
This recipe requires either a stand or handheld mixer, but for the swiss meringue buttercream it will be difficult without a stand mixer; the egg whites and sugar whisk on high for 10-15 minutes. Further, a sturdy saucepan is needed to heat the honey, and you will also need a candy thermometer to temp the egg whites (if concerned about salmonella).
As far as ingredients, most are pantry staples. You will need Local Hive™ Honey, which can be purchased here, butter, sugar, flour, leavening and salt. Items that may require a trip to the grocery store include, cake flour, unsalted butter and vanilla bean paste. The cake flour helps ensure the crumb is wonderfully soft, the vanilla bean paste elevates the flavor and the unsalted butter is critical for the swiss meringue. If salted butter is used for the buttercream, it will be inedible, as it calls for three sticks.
Variations and Substitutions
For a fun alternative, a graham cracker crust can be added to the bottom of each cupcake. I tested the recipe both ways, and while I slightly preferred the one without, it’s still a delicious and fun twist.
Further, I couldn’t help but dream up different flavor profiles to explore. For example, try steeping chai or lavender tea in the half and half for a few hours in the fridge. The tea flavor will infuse into the half and half, adding yet another flavor profile to this cake. I am going to experiment with this more, so there may be additional honey cake coming soon!
Feel free to get creative in decorating the cupcakes. I did a pretty honey swirl on top, but feel free to top the cupcakes with sprinkles, nuts, flowers (daises would be lovely) or even a little piece of honeycomb. Skies the limit in making these cupcakes beautiful. I used a 1M Wilton tip to decorate the cupcakes. Piping tip can be found here.
For other cake options, try my Snickerdoodle Cake, Chocolate Espresso Cake, Pumpkin Spice Cake or my Whiskey Apple Cake.
Final Tip
Swiss Meringue Buttercream can be left at room temperature 1-2 days in an airtight container, but it’s best to store any leftover decorated cupcakes in the fridge. Allow them to come to room temperature—10 to 15 minutes—before enjoying.
Caramelized Honey Cupcakes
Ingredients
- 1 cup Local Hive™ Honey
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1/4 cup canola oil
- 3 eggs, room temperature
- 1 tablespoon vanilla bean paste
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt*
- 1/2 cup half-and-half
- 5 egg whites
- 1 cup granulated sugar
- 3 sticks unsalted butter
- 1 teaspoon vanilla bean paste
- pinch of kosher salt
- 2 tablespoons Local Hive™ Honey
Instructions
- Using a small sauce pan, heat 1 cup of Local Hive™ Honey over medium heat. Bring the honey to a boil and then reduce the heat, simmering for 4-5 minutes, or until the honey reaches a dark amber color. Immediately pour the honey into a heat safe container. Set aside to cool.
- Preheat oven 325 degrees F. Line one and a half cupcake tins with liners, about 18 cups.
- In a mixer, fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes. Slowly drizzle 1/2 cup of the caramelized honey into the mixing bowl. This process should take 2-3 minutes, as the honey should be added slowly. Next, slowly drizzle the oil into the bowl, mixing about 1-2 minutes.
- Add eggs one at a time and scrape the bowl after each egg addition. Add vanilla and mix until incorporated.
- In a separate bowl, whisk together the flours, baking powder, baking soda and salt. Spoon and level the flours for an accurate measurement.
- Alternating between the dry ingredients and the half-and-half, add a third of the flour mix into the mixing bowl on low speed. Immediately follow with half of the half-and-half, followed by another third of the flour and the second half of the half-and-half. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the flour and liquid don't splash out of the bowl. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top and briefly mix one more time.
- Fill each cupcake tin 3/4 full. Bake for 20-23 minutes or until a toothpick inserted comes out clean. Remove cupcakes from the cupcake tins promptly. Allow to cool on a wire wrack.
- Into the bowl of an electric mixer, add five egg whites and 1 cup sugar. Place the mixing bowl over a saucepan filled with two inches of simmering water. Stirring constantly, heat the eggs and sugar until there are no granules present, or until 160 degrees F. for food safety concerns.
- Attach the bowl to the stand mixer using the whisk attachment, and mix on high for 10-15 minutes, or until the bowl is room temperature and the meringue has reached stiff peaks.
- Switch out the whisk attachment for the paddle attachment, and on medium speed, add 1 tablespoon of butter at a time into the bowl, waiting until each tablespoon of butter has adequately been mixed before adding the next. Repeat until all the butter has been added, letting it beat until the buttercream transforms into a light and fluffy consistency.
- Add the vanilla, salt and Local Hive™ Honey (use the leftover caramelized honey) into the bowl and mix for another 30 seconds.
- Decorate the cupcakes as desired.
Notes
For the buttercream swirls, I used a Wilton 1M piping tip.
*if using regular table salt, reduce to ¼ tsp
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