Honeycomb and Vanilla Cupcakes

These cupcakes are a smaller version of my Honeycomb and Vanilla Cake that I have made a few times over the year.

I have been thinking about making that cake smaller for a while because it’s a great combo in a big cake so I knew it would on a smaller scale.


I make the honeycomb from scratch because it is super easy to make and because its easier than hunting around the shops for it.

I always use the BBC website version because I know it works but obviously if your one of these people who already have a great website then use that one.


These cupcakes looked so good and tasted amazing. I added some honeycomb to the cupcake batter but I will say that I wouldn’t recommend doing this because the cupcakes had a exploded a little in the oven and there was some sticking to the cases.


Honeycomb and Vanilla Cupcakes

Course Dessert
Cuisine British
Keyword Cakes, Cupcakes, honeycomb and vanilla cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 Cupcakes


  • Cupcake Liners
  • Cupcake Tray
  • Whisk
  • Ice Scoop
  • Piping bag
  • Round Nozzle



  • 175 g Unsalted Butter Room Temperature
  • 175 g Caster Sugar
  • 3 Eggs
  • 175 Plain Flour
  • 2 tsp Vanilla Extract
  • ½ tsp Baking Powder


  • 1.36 Kg Unsalted Butter Room Temperature
  • 900 g Icing Sugar
  • 200 g Pasteurized Egg Whites
  • 2 tsp Vanilla Extract
  • Honeycomb Crushed Pieces



  • Pre-heat oven on gas mark 4/170 °C and then line a cupcake tin with paper cases.
  • Add the butter, vanilla extract and sugar to a mixing bowl and then mix until incorporated. Then add the eggs and mix in.
  • Once the eggs are incorporated, add the flour and fold in until incorporated.
  • Then using an ice cream scoop, add the mixture to each case and then put in the oven for 20 minutes or when a skewer comes out clean
  • Once the cakes are cooked, remove from the oven and leave to cool for a few minutes in the tin then transfer to a cooling rack.


  • Measure egg whites and powdered sugar into a bowl.
  • Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add in the vanilla extract and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a round nozzle on the end and pipe on to the cooled cupcakes. Then top with bits of honeycomb

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