Caramel and Honey Cupcakes

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Caramel and Honey Cupcakes
Christine Capendale
Dessert Recipes
Prep Time
10 minutes
Cook Time
20 minutes

Recipe by Christine Capendale

Photography by Ed O’Riley

Use honey to replace some of the sugar in this quick and easy cupcake recipe. SO yummy and a real treat for the family. I LOVE the Peel’s Caramel Sprinkles on these little treats

Servings: 24 cupcakes


    Honey Cupcakes
  • 500 ml cake flour
  • 15 ml baking powder
  • 2 ml salt
  • 80 g Peel’s Multiflora Honey
  • 150 ml sugar
  • 250 g butter (at room temperature)
  • 5 ml vanilla essence
  • 4 eggs
  • 150 ml milk
    Honey Cream Cheese Frosting
  • 250 g full fat cream cheese
  • 200 g butter
  • 60 g Peel’s Multiflora Honey
  • Seeds of one vanilla pod
  • 300 ml icing sugar


    Honey Cupcakes
  1. Preheat the oven to 180ºC.
  2. Place all the ingredients in a bowl and beat with an electric beater for 3 minutes at high speed until the mixture is light and fluffy.
  3. Line 2 muffin pans with cupcake papers and spoon the batter into the papers – about ⅔ full
  4. Bake in the oven for about 18 minutes until cooked and golden brown. Cool completely before decorating
    Honey Cream Cheese Frosting
  1. Beat together the cream cheese and butter until light and creamy
  2. Add the honey, vanilla seeds and the icing sugar and beat for about 5 minutes on high speed until the frosting is light and fluffy
  3. Spoon into a piping bag fitted with a star nozzle
    To Decorate
  1. Use a sharp knife to cut out a cone into the top of each cupcake and fill with Peel’s Salted Caramel
  2. Pipe the frosting on top of the salted caramel and sprinkle with Peel’s Caramel Sprinkles and small squares of Peel’s Honey Fudge
  3. Dust with icing sugar