Vanilla Cream Cupcakes with Honey Frosting

HAPPY VALENTINE’S DAY! What better way to celebrate with cupcakes sprinkled with sugar hearts? And champagne, although the champagne will come later!




I feel like I haven’t made cupcakes in forever. One of the reasons I haven’t indulged in my favorite kitchen activity (i.e. make cupcakes), is because they take time to make well. Of course, you can whip up a batch and slap frosting over it and call it a cupcake, and it will taste exactly like its fancy doppelganger, but I believe the visual appeal is what makes these cakes exceptionally delicious.


I equate this with drinking great wine out of a plain water glass—or worse, a plastic cup. Half the pleasure of drinking wine is savoring it from a stemmed glass.


The vanilla cream batter recipe isn’t ultra-original—aside, from the use of coconut butter. But it is ultra-good. However, the frosting is very different than any other I’ve ever made. It has a thicker, and creamier consistency that isn’t overly sweet. The honey gives it a warm flavor that adds that little extra something to make this a fantastic frosting.



Yields 30 normal sized cupcakes or 24 cupcakes + 12 mini cupcakes

Vanilla Cream Batter


½ cup coconut butter

½ cup vegetable oil

1 ½ cups sugar

½ vanilla bean, scraped

4 eggs

1 tsp fleur de sel

1 tsp baking soda

2 tsp baking powder

3 ½ cups all-purpose flour

1 1/3 cup 2% milk

½ cup cream


  1. Preheat oven to 350 F or 180 C and line 2 cupcake pans and 1 mini cupcake pan with cupcake wrappers of your choice.
  2. In the bowl of a stand mixer, beat the coconut butter, vegetable oil, sugar, and vanilla seeds on medium-high speed until thick and creamy.
  3. Crack the eggs and whisk on medium speed until incorporated.
  4. Pour in the cream and milk and beat until the mixture is homogenous.
  5. Add the salt, baking soda, baking powder, and flour, and whisk until smooth.
  6. With an ice cream scoop, drop heaping spoonfuls into cupcake wrappers (until 2/3 full).
  7. Bake for 15 minutes for normal sized ones and 10 minutes for mini cupcakes, or until puffed up and golden and a toothpick inserted at the heart of the cupcake comes out clean.
  8. Cool to room temperature before frosting.



Honey Frosting


1 ½ cup sugar

1/3 cup flour

1 ½ cups milk

1/3 cup cream

¼ cup honey


1 ½ cups (375 g) butter, room temperature

½ vanilla bean, scraped

1 tsp vanilla


  1. Place the sugar, flour, milk, and cream in a pan and set over medium heat. Whisk until thickened (approximately 8 minutes). It will have a pudding-like consistency (see picture below).


  1. Pour into the bowl of a stand mixer, and beat on medium-high speed until completely cooled down (it took about 10 minutes for me). You could always leave it to cool for 1 hour then beat for 2 minutes if you have the time.
  2. Add the butter, vanilla seeds, and vanilla extract and whisk until thick and creamy (approximately 2 minutes).
  3. Scrape into a piping bag fitted with the nozzle of your choice and pipe out on cooled cupcake.


And then it’s finally time to devour all those hours of delicious work

Adam savoring the fruits of his hard labor.



They were super duper yummy. Right, Gabrielle?



Who loves cupcakes?? Me, me, me…









  1. […] Vanilla Cream Cupcakes with Honey Frosting, by Olivia A from […]

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