This is a delicious cupcake recipe based on Chloe Coscarelli’s Vegan vanilla cupcakes from her Desserts cookbook.  They we so light, moist and fluffy I could barely stop eating them! But this might have something to do with the honea.  Give them a try and let me know what you think.

Honea Cupcake - Vegan Honey Alternative

Honea Cupcakes



  • 1.5 Cups all-purpose flour
  • ¾ Cup Sugar
  • 1 Tsp Bicarbonate soda
  • ½ Tsp Salt


  • ½ Cups Vegan Milk
  • ¼ Cup Honea
  • ½ Cup Rapeseed oil
  • 2 Tbsp White wine vinegar
  • 1 Tbsp vanilla extract

Honea Frosting

  • 1 Cup Vegan Butter of choice (Preferably firm)
  • 2.5 Cups Powdered sugar
  • 2-5 Tbsp Honea (depending on consistency)
  • 1 Tsp vanilla extract


Honea Cupcakes

  • Preheat the oven to 180 C (350 F) and line a cupcake tray with 12 cupcake liners.
  • Put all the dry ingredients in a large bowl and mix
  • In a separate bowl add the wet ingredients and mix.
  • Pour the bowl of wet ingredients into dry ingredients and stir until just combined. Do not over mix!
  • Fill cupcake liners 2/3 full and bake for 20-25 minutes or until toothpick comes out clean with no crumbs on it. (Check the cupcakes at 20 minutes, insert a  toothpick  into the center of the cupcake, if it has crumbs on it, then put them back in for 5 minutes extra)
  • Move to a cooling rack and let cool completely before frosting

Honea Frosting

  • Beat vegan butter until very smooth
  • Add powdered sugar, honea and vanilla then mix slowly
  • Once combined, beat until light and fluffy.
  • Pipe onto cupcakes


Based on Chloe Coscarelli’s Vegan vanilla cupcakes from her Desserts cookbook

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Recipe Rating

Plant Based Artisan - Vegan Honea (Honey Alternative)
Plant Based Artisan - Honea - Vegan Honey Alternative


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