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Honey Cupcakes with Cream Cheese Frosting

August 30, 2012 by overtimecook 33 Comments

I think this post was supposed to have an introduction about how Rosh Hashanah is coming, and how you might want to make these delicious cupcakes instead of the traditional honey cake.

But I got home from work at 9 pm tonight, then spent the last couple of hours filling an order for cake pops. (Didn’t know I sell stuff? Well I do. Email me.) It’s after 1 am, and I shouldn’t be posting anything. But I want to share this recipe with you folks so anyone planning their Rosh Hashanah desserts can include these gorgeous little treats in their menu. So excuse me if I am being brief.

Oh, also, if you aren’t Jewish, don’t let that stop you from making these. Honey is a lovely flavor and should totally be used more often in baking.

Honey Cupcakes

Adapted from a recipe on Baking Bites

Ingredients:

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup (1 stick) butter or margarine

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla extract

Finely grated zest of one lemon

1/3 cup honey

1/3 cup milk or non-dairy substitute

Instructions:

Preheat oven to 350. Line a cupcake pan with paper liners and set aside.

In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.

In the bowl of an electric mixer, cream together the butter/margarine and brown sugar until smooth. Add the eggs and vanilla extract and lemon zest and beat until smooth. Beat in the honey. With the mixer on a low speed, slowly stir in the flour mixture until combined. Add the milk and stir until incorporated.

Divide the batter evenly among the 12 cupcake liners. Bake at 350 for 15-16 minutes. Do not over-bake.

Remove from oven and set aside to cool.

Cream Cheese Frosting

Ingredients:

2 Tablespoons butter or margarine

4 ounces (1/2 package) cream cheese, tofutti okay

2 cups powdered sugar

optional: gold sugar, for topping

Instructions:

Beat all ingredients together until smooth. Spoon on top of cooled cupcakes, and top, if desired, with gold sanding sugar.

Enjoy!

I’m sorry to keep it so short tonight folks, but thanks for stopping by, and I hope you love the cupcakes! -Miriam

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Filed Under: Dessert, Holiday, Muffins/Cupcakes, Traditional Tagged With: cup cakes, Holiday, Honey, honey cake, honey cup cakes, Rosh Hashanah


Comments

  1. bakedbyiris says

    August 30, 2012 at 5:12 am

    Lovely!! Not tried making honey cupcakes before but they sound lush x

    Reply
  2. Kristen says

    August 30, 2012 at 8:12 am

    I love honey and these little honey cakes look like perfection!

    Reply
  3. Paula Kelly-Bourque (@VanillaBeanBake) says

    August 30, 2012 at 9:36 am

    The cupcakes look wonderful. I’m a big fan of honey. I hope at some point in the future you have time to post those cake pops you made for the order.

    Reply
  4. Mystery Woman says

    August 30, 2012 at 9:37 am

    How does tofutti cream cheese in the frosting compare to real cream cheese?

    Reply
    • overtimecook says

      August 30, 2012 at 10:13 am

      I only made it with tofutti and it was amazing.

      Reply
  5. rondotakesbrooklyn says

    August 30, 2012 at 9:51 am

    these look so delicious!

    Reply
  6. Simone Greenbaum says

    August 30, 2012 at 9:55 am

    Yay. Thanks. Can’t wait to try it. Will however use tofu cream cheese to make it pareve. You’re the BEST.!

    Reply
  7. RavieNomNoms says

    August 30, 2012 at 9:56 am

    Oh my!!! Those look soooo good!

    Reply
  8. chipchiphooray says

    August 30, 2012 at 10:31 am

    You need to get some sleep, friend! 😉

    Reply
  9. ecavalla says

    August 30, 2012 at 11:04 am

    Printed this recipe– they look so good, and remind me of fall!

    Reply
  10. frugalfeeding says

    August 30, 2012 at 12:29 pm

    Fantastic! These are so pretty. I’m so very glad one needn’t be Jewish to bake them 😀

    Reply
  11. Esther says

    August 30, 2012 at 11:16 pm

    Can I make the cupcake and freeze it and frost it right before the Holidays?

    Reply
    • overtimecook says

      August 30, 2012 at 11:57 pm

      As long as you freeze these un-frosted it should be fine.

      Reply
  12. Kitchen Tested (@kitchentested) says

    August 31, 2012 at 12:59 am

    I am in love with this recipe! And the pics are stunning. Nicely done! I plan on making these cupcakes some time during the holidays.

    Reply
  13. jmcvl says

    August 31, 2012 at 10:36 am

    I’m not Jewish but they still look like a must try for me! Delicious.

    Reply
  14. ally says

    September 1, 2012 at 12:22 pm

    honey & gold sugar sprinkles – heaven!
    xo
    http://allykayler.blogspot.ca/

    Reply
  15. Mystery Woman says

    September 3, 2012 at 9:55 am

    My kids are not big honey cake fans, so when I saw this, I thought it was a great idea to make them as cupcakes with a frosting. I baked them yesterday and planned on freezing them and frosting later, but I almost had none left to freeze. They are delicious! Much lighter than the honey cakes I’m used to.

    Reply
  16. reichann says

    September 6, 2012 at 12:17 am

    These look delicious! Now I’m craving for more cupcakes. I hope I can make this one soon! Thanks for sharing the recipe <3

    Reply
  17. Kimberly says

    May 12, 2013 at 12:30 am

    Was looking for something different than the usual white, yellow, or chocolate cake that would go over well with a crowd of people and came across this recipe. We just made a double batch for Mother’s Day and of course had to do a taste test. OMG soooooo good. My husband, who hates cake & cupcakes loved it and is now upset that he can’t have any more. Fantastic recipe thank you so much. We are going to be adding a lavender cream cheese frosting and decorating with lilacs. Can’t wait for all the Mother’s to see & taste them.

    Reply
  18. Leah-Mindle Lipszyc says

    August 28, 2013 at 7:59 am

    If I make them today, will they be better kept at room temp or in the freezer for the week? (I know — unfrosted.) 😉

    Reply
    • overtimecook says

      August 28, 2013 at 3:20 pm

      If it will be more than a couple of days I would freeze them.

      Reply
  19. riki says

    September 4, 2014 at 5:45 am

    Can these cupcakes be frozen with the frosting?

    Reply
    • overtimecook says

      September 4, 2014 at 8:25 am

      Sure!

      Reply
      • Sarena says

        September 17, 2014 at 10:48 pm

        Store in the fridge?

        Reply
        • overtimecook says

          September 18, 2014 at 10:04 am

          Once they’re frosted you should.

          Reply
  20. Fraidy says

    August 29, 2016 at 12:26 pm

    Can I substitute water or orange juice instead of the milk?

    Reply
    • overtimecook says

      August 29, 2016 at 2:50 pm

      It should work.

      Reply
  21. Elana says

    September 28, 2016 at 5:11 am

    Can I sub oil for Marc/butter?

    Reply
    • overtimecook says

      September 28, 2016 at 2:35 pm

      Not in frosting.

      Reply
  22. Eve says

    September 14, 2017 at 9:47 am

    Can I omit the lemon zest? Will they still be good?

    Reply
    • overtimecook says

      September 18, 2017 at 9:50 pm

      It will be fine, but not the same. There’s no replacement for lemon zest.

      Reply
  23. Unknown says

    September 25, 2017 at 9:31 am

    Hello,

    Need suggestion what can i do if i put lot of honey in froasting? since i cannot use it on cake can i bake a cream cheese cake from it?

    Reply
  24. Alumah says

    September 26, 2019 at 8:51 am

    How long would you bake this if you make it into a cake?

    Reply

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