Honey Lemon Cupcakes

These honey lemon cupcakes are made, as the name suggests, with honey instead of processed white sugar and are so good, you’ll have to make an extra batch!

Have you tried no sugar cupcakes before?  I hadn’t until I made these Lemon and Honey Cupcakes adapted from Joanne Chang’s recipe for ‘Lemon Ricotta Cupcakes with Fluffy Lemon Frosting’ from her book Baking with Less Sugar (Chronicle Books, 2015). I have been wanted to try out some recipes with honey instead of sugar and I was so happy to find this recipe!

I’ll admit, I’m a traditionalist when it comes to baking.  I love how sugar and fat cream together perfectly to make the fluffiest of cakes.  I’ve shied away from recipes that call for less sugar/less fat thinking, surely that can only mean less flavour?  I’m happy to report that I completely misjudged the situation!  You can make a great tasting cupcakes with honey instead of processed white sugar and this recipe is the proof!

My lovely partner Sam is currently trying to avoid processed white sugar in his diet.  Wanting to be a supportive partner, I offered to try making a dessert recipe that didn’t include the use of white sugar and was more than just a bowl of fruit.  I came across Joanne Chang’s book, Baking with Less Sugar, and knew this would be a good resource for my first foray into reducing the sugar in my baked goods.  Chang’s book, Flour, is one of my favourite baking books and the carrot cake recipe from that book is the stuff legends are made of!  I knew I would be in good hands here.

It’s important to note with this recipe that the frosting should be made at least four hours in advance.  It needs some time to chill out in the fridge so that you don’t have a runny mess on your hands.   I changed up the ratios of ingredients from the original recipe as the first time I made it, it was more the consistency of soup.  Very tasty, but not ideal for frosting my lemon and honey cupcakes! 

The remainder of the recipe is a pretty straight forward cupcake recipe.  The ricotta and Greek yogurt, (plus the honey), make these little cakes so light and fluffy.  The flecks of lemon zest in the batter also add a nice brightness to the sponge.  I would definitely consider adapting this recipe with other flavours.

All in all the recipe was a huge hit!  I didn’t miss the sugar at all and Sam was very happy.  If you’re looking to reduce the sugar in your diet, or if you just want a really delicious cupcake, then give this recipe a go.  You won’t be disappointed.

For a more traditional cupcake recipe, try my easy almond cupcake recipe!

Head over to my Books page to read my recommendation of Baking with Less Sugar.

Julianne’s Notes

Did you try this recipe?  I’d love to see what you came up with!  Please share your photos of your lemon and honey cupcakes on Instagram using #bakersbookshelf.

Try these lemon and honey cupcakes today!

Print Recipe

5 from 2 votes

Honey Cupcakes (with Lemon)

These Lemon and Honey Cupcakes, adapted from Joanne Chang's book, Baking with Less Sugar, use honey as a sweetener instead of white sugar. The sponge is light and moist with the help of ricotta cheese and greek yogurt. A perfect ending to any meal!

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Dessert

Keyword: lemon, honey, no-sugar

Servings: 12 cupcakes

Author: Julianne

Ingredients

Lemon and Honey Cream Cheese Frosting

• 12 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 teaspoon vanilla
• 6 tablespoon honey
• pinch salt

Lemon and Honey Cupcakes

• ½ cup ricotta cheese
• ½ cup vegetable oil
• ⅔ cup honey
• 1 tablespoon vanilla
• 2 tablespoon lemon zest, finely grated
• 2 large eggs
• 1 large egg yolk only
• ¾ cup greek yogurt
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• lemon zest for decorating

Instructions

Lemon and Honey Cream Cheese Frosting

• Make the frosting at least four hours in advance of you needing it. This will give it time to firm up in the fridge.
• With an electric mixer, paddle the cream cheese on medium speed until smooth. This will take 2 – 3 minutes.
• Next, add the butter and mix well to combine.
• Finally, add the vanilla, honey, and salt and mix well to combine.
• Store the frosting in the fridge for a minimum of 4 hours before using. The frosting can be kept in the fridge, in an airtight container for 3 – 4 days.

Lemon and Honey Cupcakes

• Preheat your oven to 350F (180C).
• Line a 12-hole muffin tray with cupcake wrappers of your choice.
• Using a medium-sized bowl and a wooden spoon, mix together the ricotta, oil, honey, vanilla, and lemon zest. Make sure everything is well combined.
• Add in the eggs and mix well.
• Next, add in the greek yogurt and stir well to combine.
• Get on with the dry ingredients: in a medium bowl, combine the flour, baking powder, baking soda, and salt.
• With a gentle folding motion, add the dry ingredients into the wet ingredients. Continue to fold in the ingredients until everything is combined well.
• Carefully spoon the batter equally into your prepared muffin pan. The cups will be full almost to the top in a regular-sized muffin pan.
• Bake for 20 – 25 minutes on the middle rack of the oven. Your cupcakes are done once the tops are starting to turn a lovely golden brown colour. They should also spring back slightly when you press them gently with your finger.
• Once your cupcakes have cooled, you can frost them with the Lemon Honey Cream Cheese Frosting. Decorate with some lemon zest if desired.
• Frosted cupcakes can keep, tightly covered, in the fridge for up to 3 days.

Notes

This recipe is adapted from Joanne Chang’s recipe for “Lemon Ricotta Cupcakes with Fluffy Lemon Frosting” from her book Baking with Less Sugar, (Chronicle Books, 2015).