Honey Sponge Cupcakes
Light, airy, and delicately sweet, these Honey Sponge Cupcakes are the perfect treat for any occasion. Made with a generous drizzle of golden honey, these cupcakes offer a naturally sweet flavor that pairs beautifully with their pillowy soft texture. The easy recipe comes together with just a few pantry staples like flour, eggs, and butter, and is infused with a touch of vanilla for warmth and depth. What sets these cupcakes apart is their sponge-like airiness, achieved by whipping the eggs to perfection for a light and fluffy crumb. Ready in just 35 minutes, they’re perfect for quick desserts or as a base for your favorite frostings or toppings. Whether you serve them plain or dress them up, these honey cupcakes are guaranteed to be a hit with everyone who takes a bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 g All-purpose flour
- 2 tsp Baking powder
- 0.25 tsp Salt
- 4 large Eggs
- 120 ml Honey
- 90 g Unsalted butter (melted)
- 1 tsp Vanilla extract
- 2 tbsp Milk
Instructions
Preheat your oven to 180°C (350°F) and prepare a 12-cup muffin tin by lining it with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed for 2-3 minutes until they are pale and frothy.
Slowly pour in the honey while continuing to beat the eggs, ensuring it is fully incorporated.
Reduce the mixer speed to low and gradually add the melted butter, vanilla extract, and milk. Mix until combined.
Gently fold the dry ingredients into the wet mixture in two additions, being careful not to overmix. The batter should be smooth and slightly airy.
Divide the batter evenly among the 12 prepared cupcake liners, filling each about 3/4 full.
Bake the cupcakes in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the honey sponge cupcakes as they are, or decorate with your favorite frosting or a light dusting of powdered sugar.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 1798 mg | 78% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 102.2 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
