Wildfower Honey & Macadamia Cupcakes

Perth Munchkin has created these gorgeous House of Honey wildflower honey cupcakes with Baudin's macadamia frosting - they look too good to eat!

Makes 12


  • 125g softened butter
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp House of Honey wildflower honey
  • 2 eggs
  • 1 1/4 cups sifted plain flour
  • 1 tsp baking power
  • 1/2 cup of milk

Preheat oven to 160C.

Place butter, sugar, vanilla and honey in a bowl and use electric mixers to beat until light and creamy. Add in the eggs one at a time and beat until well combined. Add the sifted flour, baking powder and milk and beat until combined. 

Line a muffin tin with 12 patty pans. Spoon mixture as evenly as you can into each case. Bake for 20-25 minutes, they’ll be golden brown, but test with skewer to check they are cooked through. Cool completely on a rack. 


  • 125g softened unsalted butter
  • 2 cups sifted icing sugar
  • 1/4 cup House of Honey wildflower honey
  • 1/4 cup sour cream
  • 1/4 cup of finely chopped fresh Baudin's macadamias

In a medium bowl beat the butter for three minutes with electric beaters on high, until light and fluffy. Add in honey and beat for another 1-2 minutes. Gradually add in the sifted icing sugar and beat until fully combined. Add in the sour cream beat until fully combined.

Place the icing in a piping bag with a 1cm plain nozzle and pipe generously onto each cupcake.

Sprinkle each cupcake with macadamias… and you can then drizzle with more honey if you fancy. Enjoy!

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