Honey Cream Cakes

Honey Cream Cakes


Makes: 12 jumbo cupcakes


  • 1 box white cake mix

  • 1⁄2 cup all-purpose flour

  • 1⁄2 teaspoon salt

  • 4 egg whites

  • 1 cup sour cream

  • 1⁄2 cup water

  • 2 tablespoons honey

  • 2 tablespoons vegetable oil


  • 2 sticks (1 pound) butter, at room temperature

  • 4 cups powdered sugar

  • 3 tablespoons honey

  • 1 to 2 tablespoons milk

  • Premade sugar pansies and sugared mint leaves




For cupcakes: Preheat oven to 350°F. Line 12 cups of jumbo muffin tin with paper liners.

In a large bowl, with an electric mixer on low speed, mix cake mix, flour, and salt. Add egg whites, sour cream, water, honey, and oil and beat on low for 1 to 2 minutes until blended. Beat on medium speed for 3 minutes more.

Fill muffin cups two-thirds full with batter and bake for 22 to 26 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack.

For frosting: In a large bowl, with an electric mixer, beat butter until smooth. On low, beat in powdered sugar until smooth. Add honey and increase speed to medium-high. Beat until frosting is light and fluffy. Beat in milk until frosting is smooth.

Fill a zip-top plastic bag with icing, snip of a corner with scissors, and pipe a swirl on each cupcake. Decorate with premade sugar pansies and sugared mint leaves.

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