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Honey Orange Rosemary Cakes

Moist mini cakes infused with honey, fresh orange zest, and aromatic rosemary for an elegant yet comforting dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup honey
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tbsp orange zest fresh
  • 0.25 cup orange juice freshly squeezed
  • 1 tbsp fresh rosemary finely chopped
Honey Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp honey
  • 1-2 tbsp orange juice as needed

Equipment

  • Mixing bowls
  • Electric mixer
  • Mini cake pan or muffin tin
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease mini cake pan or muffin tin.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Cream butter, honey, and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in orange zest, juice, and rosemary.
  5. Fold in dry ingredients gently until just combined.
  6. Divide batter evenly and bake 22–25 minutes until golden.
  7. Whisk glaze ingredients and drizzle over slightly cooled cakes.

Notes

Flavor improves after resting; store covered at room temperature.