Twice Baked Honey Cupcakes

🍯🧁 Twice Baked Honey Cupcakes — Sweet, Golden, and Just a Little Extra

 

Moist, golden, and dripping with honey — these Twice Baked Honey Cupcakes are the dessert equivalent of a mic drop

 

 

Cupcakes are already the life of the party. They’re portable, adorable, and built‑in portion control (unless you eat three, which is totally allowed). But these Twice Baked Honey Cupcakes? They’re cupcakes with a glow‑up.

The batter is rich with butter, kissed with lemon zest, and sweetened with high‑quality honey that makes sugar look like the understudy. Then, after baking, they get drizzled with even more honey and popped back in the oven for a quick caramelized finish. The result? A cupcake that’s tender inside, golden outside, and unapologetically indulgent.

Why this recipe is a keeper:

• Honey‑forward flavor — sweet, floral, and unique.
• Twice baked magic — caramelized edges + moist centers.
• Crowd‑pleasing — fancy enough for a shower, simple enough for Tuesday night.
• Customizable — add spices, swap citrus, play with toppings.
• Conversation starter — because “twice baked” sounds fancy.

💬 Reader prompt: Are you team “classic vanilla cupcake” or team “give me something extra”?

To end this week of cupcake recipes is one that has a little more of a sophisticated flavor. A combination that I would not normally do.

These twice-baked honey cupcakes are based on the honey cakes from Lord of the Rings. We had a Lord of the Rings themed baby shower and tried to stay true to the theme, then we added the cream cheese frosting and a Biscoff topping that I didn’t get a picture of.

You will like these cupcakes, give them a try! This makes 12 cupcakes!

 

 

Twice Baked Honey Cupcakes

Ingredients

• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1 tablespoon cornstarch
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)
• zest 1 lemon
• 1/4 tsp freshly ground nutmeg
• 3/4 cup milk
• 2 eggs
• 3/4 cup high-quality honey + 1/4 cup honey for drizzling on top
• 1 tsp vanilla

 

 

 

 

Frosting Ingredients

• 4 oz softened cream cheese
• 4 tablespoons of softened butter
• 2 1/2 cups of powdered sugar
• 3 tablespoon whole milk

 

 

 

 

 

Directions

1. Preheat the oven to 350F.
2. Line a cupcake pan with cupcake liners.
3. In a medium bowl, whisk together the flour, baking powder, salt, cornstarch, nutmeg, and lemon zest.
4. Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravel mixture. Set aside.
5. In a small bowl whisk together the milk, eggs, honey, and vanilla.
6. Pour the liquids over the dry mixture and combine until just combined – do not over-mix.
7. Spoon the batter into 12 cupcake liners – it will be between 1/4 cup and 1/3 cup of batter each.
8. Bake for 16 minutes, or until mostly done but not quite golden enough.
9. Remove from the muffin pan (Be super careful, it’s hot!) and place the muffins on a Silpat lined rimmed baking sheet.
10. Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.
11. Using a silicone pastry brush, coat the tops of the cakes with the honey (it’s ok for it to drip down the sides). Allow sitting for about 5 minutes to let the honey soak into the cakes.
12. Bake for an additional 10-12 minutes, or until the cakes are golden brown.
13. Remove from the oven and allow to cool.
14. While they cool, mix together the frosting ingredients until smooth. Then frost the cupcakes.
15. Enjoy!

 

🔢 Calorie Count (Per Cupcake, Makes 12)

• Calories: ~240
• Protein: 4g
• Carbs: 32g
• Fat: 11g
• Fiber: 1g
• Sugar: 20g

 

🥕 Nutritional Facts & Fun

• Honey: Natural sweetener + antioxidants.
• Lemon zest: Vitamin C + brightness.
• Nutmeg: Warm spice + depth.
• Butter: Flavor + tender crumb.
• Flour: Structure + chew.

💬 Reader prompt: Do you like your cupcakes plain, or topped with frosting and sprinkles?

👩‍🍳 Cooking Tips

• Honey Hack: Warm honey slightly for easier drizzling.
• Zest First: Always zest lemons before juicing.
• Nutmeg Note: Freshly ground nutmeg makes a huge difference.
• Twice Bake Trick: Keep an eye on the second bake — honey caramelizes fast.
• Serving Suggestion: Pair with tea or coffee for maximum cozy vibes.

🔄 Recipe Variations

• Spiced Honey Cupcakes: Add cinnamon and cardamom.
• Citrus Swap: Use orange zest instead of lemon.
• Nutty Crunch: Top with chopped pistachios or almonds.
• Frosted: Add a cream cheese glaze for extra indulgence.
• Mini Cupcakes: Bake in mini tins for bite‑sized treats.

💬 Reader prompt: Which version would your family devour first — spiced, citrusy, or frosted?

🧒 Kid Tips

• Call them “honey cakes” to make them sound magical.
• Let kids drizzle the honey (messy but fun).
• Serve with a dusting of powdered sugar instead of frosting.
• Bake in fun cupcake liners for extra excitement.

🛒 Grocery Hacks

• Honey: Buy local honey for the best flavor.
• Butter: Freeze sticks and grate for quick softening.
• Flour: Store in the freezer for freshness.
• Nutmeg: Whole nutmeg lasts longer than ground.
• Cupcake liners: Silicone liners are reusable and eco‑friendly.

💬 Reader prompt: Do you usually buy local honey, or stick with store brands?

🎯 Reader Challenge

This week, I challenge you to make Twice Baked Honey Cupcakes and serve them in a fun way. Maybe it’s topped with nuts, maybe it’s drizzled with chocolate, maybe it’s stacked into a cupcake tower. Post your creation with #LouLouGirlsHoneyGlow so we can all drool together.

🥪 Leftover Remix

• Cupcake Trifles: Layer with whipped cream and fruit.
• Cupcake French Toast: Dip in egg wash, pan‑fry, drizzle with syrup.
• Cupcake Sundaes: Top with ice cream and caramel sauce.
• Cupcake Pops: Crumble, mix with frosting, dip in chocolate.
• Cupcake Milkshakes: Blend with milk and vanilla ice cream.

💬 Reader prompt: Would you rather turn leftovers into sundaes or cake pops?

💭 Final Thoughts

These Twice Baked Honey Cupcakes are proof that cupcakes don’t need frosting mountains to be showstoppers. They’re golden, caramelized, and bursting with honey flavor. Plus, they’re the kind of recipe that makes everyone smile — and isn’t that the best kind of baking?

Here’s the thing about cupcakes — they’re never just cake. They’re the smell of honey caramelizing in the oven, the joy of peeling back a warm liner, the comfort of knowing you’ve got a treat that’s both simple and special.

And these Twice Baked Honey Cupcakes? They’re keepers. They’re moist, they’re golden, they’re indulgent, they’re fun. They’re the kind of recipe that makes you feel like you’ve turned everyday ingredients into something bakery‑worthy.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over sticky honey drips, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add nuts? Did you sneak in spices? Did you double the honey drizzle just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Cupcake Glow‑Up Series” next? I’m dreaming up churro cupcakes, lemon meringue cupcakes, and maybe even cannoli cupcakes.

Until then, may your honey be golden, your cupcakes fluffy, your zest fragrant, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about baking — they’re about celebrating the little joys that make life delicious.

 

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