Honey & Lemon Cupcakes

Honey & Lemon Cupcakes
These honey and lemon cupcakes are inspired by the Worker Bee that has adorned the Manchester coat of arms since the Industrial Revolution. As any true Mancunian will tell you, they’re not afraid of a hard day’s work, and that quality was highlighted during this particular period of history as the city led the way in adopting new techniques in manufacturing.

As a result, in 1842 seven bees were included in the new crest to signify that Manchester was a ‘hive of activity’. There are also three bees on the University of Manchester’s badge.

Bees, of course, make honey, and the sweetness of this balanced with the sharpness of lemon will ensures these delicious cakes go down a treat.

What you’ll need

For the cakes:

  • 150 grams softened butter
  • 100 grams caster sugar
  • 150 grams self raising flour
  • 50 grams honey
  • 2 medium eggs
  • 3 tablespoons lemon juice
  • Zest of 1 lemon (finely grated)

For the icing:

  • 100 grams softened butter
  • 225 grams icing sugar
  • 50 grams soft cheese
  • 1 tablespoon honey
  • 1 tablespoon lemon zest (finely grated)
  • Cake decorations – whatever you fancy!


  • 2 mixing bowls
  • 1 spatula or wooden spoon
  • 1 sieve
  • 12 cake cases
  • Cake tray with enough space for 12
  • 1 wire rack

How to bake Honey & Lemon Cupcakes

  1. To begin, turn the oven on to 190C/Gas Mark 5. If you’re using a fan oven, go for 170C.
  2. Now it’s time to get making- mix the honey, butter and sugar together in a mixing bowl until creamy.
  3. Now get the finely grated lemon zest and add that to the mixture.
  4. Add the eggs individually- make sure you beat well after adding each one.
  5. Sieve the flour into the mixture, then mix well.
  6. Add the lemon juice and stir.
  7. Now it’s time to bake! This recipe makes 12 cupcakes, so arrange 12 cake cases in a bun tray (muffin trays work great for this sort of thing!) and distribute the cake mixture evenly between the cases.
  8. Now, pop them on the middle shelf of the oven and bake for 20-22 minutes.
  9. Once baked, remove the cakes from the oven and transfer to a wire rack to cool.
  10. Whilst the cakes are cooling, you can get making the icing. Mix the butter in a bowl until it reaches a creamy texture.
  11. Now, using a sieve, add the icing sugar to the butter and stir well.
  12. Add the soft cheese, honey and lemon zest and keep mixing.
  13. The icing is now ready. Once the cakes have cooled, add the icing to the cakes. You could use a piping bag here, or if you want, just spread the icing over the top of the cakes using a knife.
  14. Add decorations to the icing if you wish, you can be as creative as you like here!
  15. Honey & Lemon Cupcakes

Our thanks to Rowse Honey for allowing us to use their recipe here.
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