Warm cupcakes with a fragrant hint of cinnamon and natural sweetness from honey — perfect for an afternoon tea companion that fills your home with a lovely aroma. The texture is soft and moist, with a touch of spice that's never overwhelming. This recipe is super easy, perfect for beginners who are just learning to make cupcakes from scratch.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Fine salt
- 100 grams Unsalted butter, melted
- 100 grams Honey
- 40 grams Granulated sugar
- 2 Medium-sized eggs
- 80 ml Milk
- 1 tsp Vanilla extract
- 2 tbsp Honey for glazing on top (optional)
- to taste Ground cinnamon for sprinkling (optional)
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👩🍳 Instructions
- 1 Preheat the oven to 350°F (175°C). Prepare a cupcake pan and line each cavity with a paper liner.
- 2 In a bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until evenly mixed, then set aside.
- 3 In a separate bowl, whisk the melted butter, honey, and granulated sugar together until well combined and slightly thickened.
- 4 Add the eggs one at a time, whisking continuously, then add the milk and vanilla extract. Stir until the wet mixture is well combined.
- 5 Gradually pour the flour mixture into the wet batter, folding gently with a spatula. Mix just until no flour lumps remain — don't overmix.
- 6 Spoon the batter into the paper liners, filling each about 2/3 full. Use an ice cream scoop or small ladle for even portions.
- 7 Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- 8 Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 9 If desired, brush the tops lightly with honey and sprinkle with a little ground cinnamon before serving.
💡 Tips
• Make sure the melted butter isn't too hot when you mix in the eggs, so the eggs don't cook prematurely.
• Don't overmix the batter once the flour is added — just stir until combined so the cupcakes stay soft and don't turn dense.
• Use pure honey for a richer flavor and aroma compared to blended honey.
• Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
📊 Nutrition Facts / serving
195
Calories (kcal)
3 g
Protein
8 g
Fat
28 g
Carbs
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