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Wildflower 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!

Find more of Perth Munchkin's recipes on Instagram.

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The City of Swan acknowledges the Whadjuk (Noongar) people, who are the traditional custodians of this country. We pay respect to their culture, history and their elders past and present.