Sweet almond cupcakes topped with honey-kissed cream cheese frosting, spring sprinkles, and a drizzle of golden honey.

This recipe starts with a box of creamy almond cake mix and gets upgraded with a rich honey cream cheese frosting that’s smooth, fluffy, and just sweet enough. Each one is finished with an extra drizzle of honey and spring sprinkles—because cupcakes should taste as good as they look.

Recipe Rundown

One of my favorite (and underrated) flavors is definitely honey. I’ll take honey in anything—drizzled, baked in, or whipped into frosting. I’ve been wanting to try a honey cream cheese frosting for a while, and pairing it with a creamy almond base felt like the perfect match. The cupcake starts with a doctored cake mix (easy, always), and the frosting is a dreamy blend of tangy cream cheese and sweet honey. Want the honey flavor to really shine? Add a little extra drizzle on top—or toss on some colorful sprinkles for a colorful finish.

FAQ

Can I use a different cake mix flavor? Yes! Vanilla or white cake mix works well if you don’t have almond cake mix. You can also add a splash of almond extract to keep that nutty flavor.

How should I store these cupcakes?
Store them in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 10–15 minutes before serving.

Can I make the frosting ahead of time?
Definitely! Store it in the fridge for up to 3 days. Bring it to room temperature and re-whip before piping.

What sprinkles work best?
Use pastel or floral-themed sprinkles for a springtime look—or swap in whatever matches your theme or event.

Can I make these gluten-free?
Yes, just use a gluten-free cake mix as your base and follow the same instructions.

Sprinkle of Fun

Turn a batch of these almond cupcakes into the highlight of your next slow, sunny afternoon. Pack a blanket, the BookTok hit of the month, and a cupcake or two and head to your local park—or even your backyard. Add in an iced tea or honey-sweetened matcha, and you’ve got the perfect setup for a spring reading picnic. There’s nothing better than a few quiet moments all to yourself.

Almond Cupcakes with Honey Cream Cheese Frosting

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 box creamy almond cake mix
• 1 cup whole milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the Honey Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 cup (2 sticks) salted butter, softened
• 4 cups powdered sugar
• 2 tbsp honey
• 1 tsp vanilla extract

Toppings:

• Spring-themed sprinkles
• Extra honey, for drizzling

Instructions

Make the Cupcakes:

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.
2. In a large mixing bowl, combine the cake mix, milk, oil, eggs, sour cream, and vanilla. Beat until smooth and well combined, about 2 minutes.
3. Fill each cupcake liner about 2/3 full with batter.
4. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cupcakes cool completely before frosting.

Make the Frosting:

1. In a separate large bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes.
2. Gradually add in the powdered sugar, one cup at a time, mixing after each addition.
3. Stir in the honey and vanilla extract and beat until fully combined and silky.

Assemble & Decorate:

1. Scoop the frosting into a piping bag fitted with a large round or star tip.
2. Pipe a generous swirl onto each cooled cupcake.
3. Garnish with spring sprinkles and finish with a light drizzle of honey for a glossy, golden touch.

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