Honey Cupcakes with Honey Cream Cheese Icing - The Sweet Rebellion
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Honey Cupcakes with Honey Cream Cheese Icing

When I see a cupcake this cute, I actually don’t really care how it tastes. I simply have to make it! I got the inspiration to make these honey cupcakes with cream cheese icing after seeing a similar idea online. As a marvellous stroke of luck I had a beautiful, big jar of eucalyptus honey just waiting to be used in a recipe.

Luckily these pretty cupcakes taste as amazing as they look. The honey used in the sponge adds not only flavour, but a soft and moist texture too. A generous beehive swirl of creamy icing sweetens the cupcake perfectly. The use of cream cheese adds richness and cuts the sweetness of the icing just enough, but still allows a strong honey flavour to come through.


(Makes 12)

Honey Cupcakes
115g butter, softened (½ cup)
150g sugar (¾ cup)
80g Mac’s Eucalyptus Honey (¼ cup – Available at Faithful to Nature)
5ml vanilla extract (1 tsp)
2 large eggs
180g flour (1½ cups)
5ml baking powder (1 tsp)
Pinch of salt
125ml milk (½ cup)
15ml lemon juice (1 tbsp)

Honey Cream Cheese Icing
125g butter, softened (½ cup plus 2 tsp)
100g full fat cream cheese eg Philadelphia, softened ((½ cup)
60g Mac’s Eucalyptus Honey (⅓cup – Available at Faithful to Nature)
350g icing sugar (3 cups)
A few drops of yellow food colouring
Sugar bee decorations, to decorate (I got mine at my local baking store, or you could make them)


  • Preheat the oven to 180°C. Line a cupcake tray with cupcake liners.
  • Cream together the butter, sugar, honey and vanilla extract for 4-5 minutes, until  the mixture is very smooth and creamy. Add the eggs one at time and beat well.
  • Mix the lemon juice and milk together and set aside.
  • Sift together the flour, baking powder and salt. Alternate adding the flour mixture and the milk mixture to the creamed mixture, working in thirds and beating well after each addition.
  • Spoon the cupcake batter into the cupcake liners, so that each is ¾ full. Bake for 18-20 minutes, then remove from the oven and allow to cool.
  • To make the icing, cream together the butter and cream cheese until smooth. Add the honey and beat well.
  • Sift the icing sugar and add gradually to the butter mixture until smooth and totally combined.
  • If desired, add a few drops of yellow food colouring to the mixture and mix.
  • Spoon the icing into a piping bag fitted with a large round nozzle. If the icing is very soft, refrigerate for 30 minutes.
  • Pipe the icing onto the cooled cupcakes in a spiral motion to create a beehive shape, then decorate with sugar bee decorations.
  • These cupcakes are best eaten on the day you make them, but can be stored in an airtight container in the fridge for 2-3 days. Bring to room temperature before serving.


  • Dudy
    Posted at 16:04h, 02 December Reply

    I tried them today and I was already happy during the preparation by licking the spoon (cake AND icing!). They don’t look as cute as yours, but they still are very yummy! Thanks!

    • Astrid
      Posted at 14:46h, 06 December Reply

      I’m so glad to hear that you gave them a go!

  • Brenda Suggs
    Posted at 17:37h, 29 July Reply

    I need the receipe converted to cups and teaspoons. Not familiar with g and m.

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