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A pumpkin cupcake topped with fluffy white cream cheese frosting on top and half a gingersnap cookie.

Honey Pumpkin Cupcakes

  • Author: Katie Stymiest
  • Total Time: 60 Minutes
  • Yield: 7 Cupcakes 1x


Soft, moist, and easy! These small-batch honey pumpkin cupcakes covered in whipped cream cheese buttercream frosting are absolutely delicious. Naturally sweetened with honey, they make the perfect cozy autumn afternoon sweet treat.




  • ⅔ cup (220g) BeeMaid creamed honey
  • ¼ cup (58g) salted butter, room temperature
  • ½ cup (112g) canned pumpkin puree
  • 1 egg white, room temperature
  • ¾ cup (94g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon fine sea salt


  • ⅓ cup (75g) dairy-free cream cheese, cold
  • ¼ cup (58g) salted dairy-free butter, cold
  • ¼ cup (58g) all-vegetable shortening
  • 1 tablespoon BeeMaid liquid honey
  • 3 ½ cups (420g) icing sugar
  • ¼ teaspoon fine sea salt
  • optional: gingersnap cookies for decor



  1. Preheat the oven to 350 degrees and place 7 cupcake liners in a cupcake pan.
  2. In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
  3. Add in the canned pumpkin puree and egg white and mix on high for another 2 minutes.
  4. Add in the flour, baking powder, cinnamon, and salt and begin to mix on low until just combined and smooth. Be careful not to over-mix the batter.
  5. Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place it on a cooling rack to fully cool.


  1. In the bowl of a stand mixer with the paddle attachment, cream the butter, cream cheese, shortening, and liquid honey together on high for 5 minutes until light and fluffy.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
  4. Top the cupcakes with the frosting and enjoy. I used a Wilton 1m piping tip to pipe a swirl and topped each swirl with a gingersnap cookie and crumbles.


* Cream cheese frosting is on the softer side so if you find it too soft to pipe a stable swirl, pop it back into the fridge for 10-15 minutes.

  • Prep Time: 40 Minutes
  • Cook Time: 20 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Cupcake
  • Calories: 431
  • Sugar: 27 Grams
  • Sodium: 212 Miligrams
  • Fat: 28 Grams
  • Saturated Fat: 10 Grams
  • Unsaturated Fat: 14 Grams
  • Trans Fat: 0 grams
  • Carbohydrates: 43 Grams
  • Fiber: 2 Grams
  • Protein: 5 Grams
  • Cholesterol: 80 Miligrams

Keywords: pumpkin cupcakes, pumpkin cupcake recipe, dairy-free pumpkin cupcakes, honey pumpkin cupcakes, honey pumpkin cupcake recipe, autumn cupcakes, dairy-free honey pumpkin cupcakes