Honey Baked Ham Cupcakes & Candied Pineapple Tops

Raven Higheagle


As far as I know, this is the first cupcake recipe baked in ham ever developed. I baked a honey cake inside of a piece of ham to recreate a flavor of honeyed ham.
What surprised people the most about the cupcakes in ham was that the ham flavor was not strong – some even said they couldn’t taste it.
The best cupcake bites are the ones with all of the components – pineapple, frosting, ham, and cake. So, don’t be shy; primally tear through both the ham and pineapple to achieve cupcake nirvana.

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Makes 17 to 20 Cupcakes
1 Hr 30 Min
30 Min


1 3/4 c
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
2 tsp
ground cinnamon
1/4 tsp
ground cloves
1/4 tsp
ground allspice
1/2 c
vegetable oil
1/2 c
3/4 c
1/4 c
brown sugar
2 large
eggs, room temperature
1/2 tsp
pure vanilla extract
1/2 c
pineapple juice
1/2 c
whiskey (i used jack daniels)
17 to 20
thinly sliced pieces of ham (i used black forest ham, which has those nice looking black edges.)


8 oz
cream cheese, room temperature
1/4 c
unsalted butter, room temperature
1 tsp
pure vanilla extract or vanilla bean paste
1 1/2 tsp
cinnamon (add more to taste)
2 to 3 c
powdered sugar (add more or less to make it a stiffness that you like)


3 c
1 c
pineapple rings (i used the kind from the can, but fresh pineapple would also work.)

How to Make Honey Baked Ham Cupcakes & Candied Pineapple Tops


  • 1In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and allspice.
  • 2Add oil, honey, sugar, brown sugar, eggs, vanilla, juice, and whiskey.
  • 3If you use the same measuring cup and you measure your oil before the honey, it will be easier to get all of the honey out of the cup.
  • 4Using a strong wire whisk or in an electric mixer on slow speed, stir together to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
  • 5Place one slice of ham in each well of the cupcake tin.
  • 6Try to make sure that the part on the bottom and sides of the pan has no holes in it.
  • 7found that most of the slices of ham I bought had holes, so I just ensured that the holes were positioned toward the top of the cupcake tin.
  • 8Spoon batter into the ham, as shown in the photo.
  • 9Bake at 350 F for 30 minutes or until a toothpick comes out clean.
  • 10Cinnamon Cream Cheese Frosting:
    Mix cream cheese and butter well.
  • 11Add vanilla and cinnamon.
  • 12Add powdered sugar. Mix well.
  • 13Candied Pineapple:
    In a large, heavy pot, bring water and sugar to a boil.
  • 14Add pineapple rings.
  • 15Let the mixture boil for about 5-10 minutes.
  • 16Be sure that all of the pineapple rings are under water.
  • 17Reduce the heat to medium and let it continue cooking for about 30 minutes.
  • 18The liquid will thicken and become a syrup.
  • 19Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
  • 20Remove to a sheet of parchment paper to cool completely.
  • 21The syrup remaining in the pan can be saved and used in other dishes.

Printable Recipe Card

About Honey Baked Ham Cupcakes & Candied Pineapple Tops

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids