Honey Lemon Cupcakes Recipe

Honey Lemon Cupcakes Recipe

How To Make Honey Lemon Cupcakes

Have some tangy and refreshing treat with these honey lemon cupcakes! The cream cheese frosting adds an amazing sweet and sour creamy flavor.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



For Lemon Cupcake:

  • ½cupunsalted butter,1 stick, softened
  • ¾cupgranulated sugar
  • 2eggs
  • cupsall-purpose flour
  • 1tspbaking powder
  • 1tspsalt
  • ½cupmilk
  • ¼cuphoney
  • 1tbsplemon juice
  • 1tspvanilla extract
  • 2tbsplemon zest

For Honey Cream Cheese Frosting:

  • 8ozpackage cream cheese,room temperature
  • ¼cupunsalted butter,room temperature
  • cuphoney
  • 4cupspowdered sugar


  1. Preheat oven to 350 degrees F. Line a muffin tin with baking cups.

  2. Using an electric stand mixer, cream together butter and sugar on medium-high speed for about 2 minutes. Add eggs, one at a time, and mix until just combined.

  3. In a separate bowl, whisk together flour, baking powder, and salt. In a smaller bowl, combine milk, honey, vanilla, lemon juice and lemon zest.

  4. Add half of the flour mixture to the butter mixture, beating until just combined. Add in the milk mixture, then add the remaining flour mixture, mixing until just combined.

  5. Fill baking cups ⅔ of the way full. Bake for 18 to 20 minutes. Transfer to a wire rack to cool completely before frosting.

  6. Using an electric mixer, beat the cream cheese, butter, and honey until fluffy, about 2 to 3 minutes. Gradually add in powdered sugar until you reach your desired consistency. Pipe or spread onto cupcakes.


  • Calories: 396.57kcal
  • Fat: 15.32g
  • Saturated Fat: 9.10g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 3.98g
  • Polyunsaturated Fat: 0.74g
  • Carbohydrates: 63.69g
  • Fiber: 0.45g
  • Sugar: 53.16g
  • Protein: 3.32g
  • Cholesterol: 63.18mg
  • Sodium: 248.91mg
  • Calcium: 56.87mg
  • Potassium: 66.10mg
  • Iron: 0.87mg
  • Vitamin A: 145.91µg
  • Vitamin C: 1.49mg
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