Honey Almond Cupcakes

These honey almond cupcakes with honey frosting are just the most flavorful cupcakes using real honey and a box cake mix! They’re absolutely gorgeous and perfect for any bridal shower or baby shower or just for the spring or summer! These would be so elegant for an afternoon tea as well!

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You will need:

FOR THE CUPCAKES:

1 (14.25 oz.)  box of white cake mix

½ cup vegetable oil

3 eggs

1 cup water

¼ cup honey

½ tsp almond extract

Muffin tins

FOR THE FROSTING:

1 cup butter softened

¼ cup honey

4 cups powdered sugar

4 TB heavy cream

Blue food coloring

1 disposable piping bag

#1M piping tip

FOR THE CANDY FLOWER DECORATIONS:

12 oz. bag yellow candy melting wafers

White mini candy pearls

Parchment paper

Food safe paintbrush

3 or 4 empty paper towel tubes

Piping bag

Crushed almonds

DIRECTIONS FOR THE HONEY ALMOND CUPCAKES:

Mix all of the cupcake ingredients together according to package instructions.

Line the muffin tin with cupcake liners and fill 2/3 of the way full with batter.

Bake cupcakes at 350 degrees F according to package instructions, about 13-15 minutes or until toothpick comes out clean when stuck in the middle of a cupcake.  Let cool completely.

For the frosting,  cream the butter with stand mixer until fluffy.  Beat in the powdered sugar a little at a time until fluffy and completely incorporated.  Mix in the honey and the vanilla. Add in the heavy cream and food coloring and beat until fluffy and smooth, about 3 minutes. 

Place frosting into the disposable piping bag fitted with the 1M piping tip and pipe frosting on top of each of the honey almond cupcakes.

To make the flowers, cut the paper towel rolls in half vertically.

Next cut strips of parchment paper.

Melt candy coating according to package instructions.  Dip your paintbrush into the melted candy coating and begin painting flower petals on the parchment paper strips. Work fast before the petals dry and don’t paint too thin or they will break.

While the petals are still wet, place the parchment paper in the paper towel tube so it has a nice curl.

Dry completely (I place mine in the freezer for about 10 minutes)

Repeat these steps until you have about 8 petals for EACH cupcake. It helps to make more in case they break because they are very fragile.

Next pour the remaining candy coating in a piping bag and snip a small piece off the tip (you may have to re-heat the candy coating at this point).

Pipe a small dot of the melted candy coating on the parchment paper.

Now carefully remove a petal from the parchment paper and place the base of one of the petals on the melted candy coating.

Then place another dot on top of the end of the petal and place another petal on top until you have 4 petals next to each other.

Repeat for the inside of the flower if desired.

Now place a small dot of candy coating in the middle of the flower.  Immediately add the pearl sprinkles to the middle of the flower.

Dry completely for 1 hour overnight. 

To lift the flowers off of the parchment paper, an offset spatula comes in handy. Place flower on top of frosted cupcake and sprinkle with crushed almonds.

**OR you can simply arrange the petals on top of your frosted cupcake.

For an in depth step-by-step tutorial on how to make these flower with photos, check out my pretty pistacho cupcakes here.

Now you have the best honey almond cupcakes! They have a yummy honey taste, I used a local orange blossom honey and it really came through.

For more spring cake ideas, click here for my no bake garden mini cakes!