#22 – Drizzled Honey Cupcakes

People are always asking me what I do with my many baked items…do I eat them all? NO! Actually, I always manage to find events to bring my bakes to. This week, I bring these cute little cupcakes to a productivity meeting. It’s where a group of us take turn each week to review what we’ve been doing in our own research. Research is sweeter with a little treat!



  • 1/2 cup self-rising flour (or 1/2 cup regular flour, with 3/4 tsp baking powder and 1/4 tsp salt)
  • 1/4 tsp ground cinnamon
  • pinch of ground cloves and grated nutmeg
  • 6 tbsp butter, softened (room temperature)
  • 1/2 cup sugar
  • 1 tbsp honey
  • finely grated rind of 1 orange
  • 2 eggs, lightly beaten
  • 3/4 cup walnut pieces, chopped finely


  • 1/8 cup walnut pieces, chopped
  • 1/4 tsp ground cinnamon
  • 2 tbsp honey
  • juice of 1 orange


  1. Put 12 baking liners in a muffin pan
  2. Sift flour, cinnamon, cloves, and nutmeg together
  3. Beat butter and sugar in a separate bowl, until light/fluffy
  4. Beat in honey and orange rind in the butter mixture
  5. Add eggs gradually; beat/combine well
  6. Fold in flour mixture (preheat oven for 375F at this point)
  7. Stir in walnuts
  8. Spoon batter into the cupcake liners
  9. Bake for 20 minutes, or until golden brown and risen well
  10. Let cool
  11. Make topping: mix walnuts and cinnamon
  12. Mix honey and orange juice in a pan, heat gently, stirring until well combined
  13. When cupcakes are almost cooled, prick cupcake tops with fork
  14. Drizzle with warm honey mixture
  15. Sprinkle walnut mixture over cupcakes

*if you don’t have walnuts, other nuts would work too (e.g., pecans)

Recipe adapted from “Best Ever Baking” recipe book


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