Honey Sour Cream Spice Cupcakes

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cupcake with brown butter icing placed on white plate with honey jar in the background
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Honey Sour Cream Spice Cupcakes (NAHBE 2025)

2025 2nd Place Cupcakes & Petit Fours National Honey Show at NAHBE in Louisville, KY (Wampler)
Prep Time1 hour
Course: Dessert
Keyword: cupcake

Equipment

  • 1 mixer with mixing bowl
  • 1 set of measuring cups
  • 1 set of measuring spoons
  • 1 spatula
  • 1 muffin / cupcake pan
  • 1 cupcake papers
  • 1 heavy duty pan
  • 1 whisk
  • 1 icing set - icing bag/tip
  • 1 toothpick for testing to see if cupcakes done
  • 2 small bowls one to hold egg yolk/one to hold egg white

Ingredients

  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1 cup honey
  • 3 egg yolks
  • 2 cup flour
  • 1/4 tsp salt
  • 1 tsp cloves
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup sour cream
  • 3 eggs whites stiffly beaten

Brown Butter Spice Buttercream Icing

  • 1/2 cup butter brown in heavy duty saucepan
  • 1/2 cup butter softened
  • 4 cup confectioners sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 2 pinches each of cloves, nutmeg, ginger
This recipe calls for LOCAL honey. CLICK here to find your nearest source!

Instructions

Brown Butter Spice Buttercream Icing

  • Brown butter. Cool for 5 minutes. All all other icing ingredients and mix 2-3 minutes until creamy. Set aside to ice cupcakes when cool
  • Preheat oven to 350F

Spice Cupcakes

  • Stiffly beat egg whites and set aside
  • Cream shortening
  • Add sugar, honey and cream well again
  • Add egg yolks one at a time and beat well
  • Sift dry ingredients and add to mixture alternatively with sour cream beating after each addition
  • Fold in stiffly beaten egg whites
  • Bake in either greased muffin tin or cupcake wrappers in 350F oven 30-40 min until test shows not moist inside
  • Ice cupcakes when they are cool