Ultra Moist Carrot Cake Cupcakes

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→ Jump to Recipe Ultra Moist Carrot Cake Cupcakes (Bakery-Style & Easy) These ultra moist carrot cake cupcakes are soft, perfectly spiced, and topped with a rich cream cheese frosting that’s thick, smooth, and bakery-level delicious. Made with fresh carrots, Greek yogurt, and warm spices, this recipe gives you that tender, melt-in-your-mouth texture without needing pineapple. If you love easy dessert recipes, these cupcakes are perfect for holidays, gatherings, or anytime you want something sweet that feels a little special but is still simple to make.  --- Why You’ll Love This Recipe Ultra moist and soft texture (no dry cupcakes) Perfect balance of warm spices Easy, no complicated steps Thick, pipeable cream cheese frosting Great for Easter, holidays, or everyday baking --- Why This Recipe Works This recipe uses oil and brown sugar for deep moisture, plus Greek yogurt for a tender crumb that stays soft even the next day. Finely grated carrots blend seamle...
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Hot Honey Chicken

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Hot Honey Chicken



This hot honey chicken is crispy, sweet, buttery, and just a little spicy. The chicken is seasoned simply, coated in cornstarch for a light crispy finish, then tossed in an easy hot honey garlic sauce made with Frank’s RedHot, honey, butter, and fresh garlic.

It’s one of those easy dinner recipes that feels a little special without taking a ton of effort. If you love crispy chicken with a sticky sweet-and-spicy glaze, this one is such a good one to keep in your weeknight rotation.

Why You’ll Love This Recipe

  • Crispy chicken with a light golden coating
  • Sweet, spicy, buttery sauce with fresh garlic
  • Made with simple ingredients
  • Easy enough for weeknights
  • Uses Frank’s RedHot for a balanced heat that is not overwhelming

Why This Recipe Works

The cornstarch gives the chicken a light, crisp coating without making it feel heavy, so the sauce can still shine. The hot honey sauce has just the right balance of sweetness, butter, garlic, and heat for a glaze that feels bold but still approachable.

Tossing the chicken in the sauce right at the end gives you that sticky, glossy finish while keeping as much crispiness as possible.

Some of these may be affiliate links, which means I may earn a small commission at no extra cost to you. I only share tools I’d genuinely use in my own kitchen.

Tools I Use

Chef Knife I Use:
Global 8" Chef’s Knife
This is the exact knife I use—super sharp, lightweight, and makes prep fast and easy.

Budget-Friendly Knife Option:
Mercer Culinary Millennia 8" Chef Knife
If you want something more affordable, this is a great option that still performs really well.

Pan I Use:
HexClad Hybrid Nonstick Fry Pan
This is the pan I used for this recipe—it gets a great sear while still being easy to clean.

Budget-Friendly Pan Option:
Tramontina Professional Aluminum Nonstick Fry Pan
A great affordable nonstick option that heats evenly and works really well for everyday cooking.

Cutting Board:
Shop here
A sturdy cutting board makes prep easier and helps protect your knives.

Digital Thermometer:
Shop here
This makes it easy to cook the chicken perfectly without guessing.

Ingredients

For the Chicken

  • 1 1⁄2 pounds chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • 1⁄3 cup cornstarch
  • 1⁄3 cup oil, for cooking

For the Hot Honey Sauce

  • 1⁄3 cup honey
  • 1 tablespoon butter
  • 2 to 2 1⁄2 teaspoons Frank’s RedHot
  • 3 cloves garlic, pressed

How to Make Hot Honey Chicken

  1. Pat the chicken dry. This helps the seasoning stick and gives you a better crispy finish.
  2. Season the chicken. Add salt, black pepper, and garlic powder directly to the chicken and toss to coat evenly.
  3. Coat in cornstarch. Sprinkle the cornstarch over the chicken and toss until all the pieces are lightly coated.
  4. Cook the chicken. Heat oil in a large skillet over medium to medium-high heat. Cook the chicken in batches until golden, crispy, and cooked through, about 5 minutes on the first side and 5 to 6 minutes once flipped.
  5. Make the sauce. In a small pan over low heat, melt the butter. Stir in the honey, Frank’s RedHot, and pressed garlic until warmed through and well combined.
  6. Toss and serve. Toss the cooked chicken in the hot honey sauce right before serving, or drizzle the sauce over the chicken if you want it to stay extra crispy.

Tips for the Best Hot Honey Chicken

  • Pat the chicken dry first so the coating sticks better
  • Do not overcrowd the pan or the chicken will steam instead of crisp
  • Use 1⁄3 cup cornstarch for a crispier coating that still feels light
  • Toss in the sauce right before serving for the best texture
  • Adjust the spice level by increasing or decreasing the hot sauce

What to Serve With Hot Honey Chicken

  • White rice or jasmine rice
  • Roasted broccoli or green beans
  • Mashed potatoes
  • Mac and cheese
  • A simple green salad
  • Biscuits or cornbread

Frequently Asked Questions

Can I make this less spicy?

Yes. Just use a little less hot sauce in the sauce. Since the honey and butter mellow it out, the sauce stays balanced and not too intense.

Why use cornstarch instead of flour?

Cornstarch gives the chicken a lighter, crispier coating. For this recipe, 1⁄3 cup cornstarch is a great sweet spot because it adds crunch without feeling heavy.

Can I use chicken thighs or chicken breast?

Yes, either works. Chicken thighs will be juicier, while chicken breast stays a little leaner. Just cut the pieces evenly so they cook at the same rate.

Can I make the sauce ahead of time?

Yes. You can make the hot honey sauce ahead and gently rewarm it before tossing with the chicken.

How do I keep the chicken crispy?

For the crispiest texture, cook the chicken in batches and wait until right before serving to toss it in the sauce. You can also drizzle the sauce over the top instead of fully coating the chicken.

Can I reheat leftovers?

Yes, though the coating will soften some once it sits in the sauce. Reheat in a skillet or air fryer for the best texture.

Hot Honey Chicken Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

Chicken

  • 1 1⁄2 pounds chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • 1⁄3 cup cornstarch
  • 1⁄3 cup oil

Hot Honey Sauce

  • 1⁄3 cup honey
  • 1 tablespoon butter
  • 2 teaspoons Frank’s RedHot
  • 3 cloves garlic, pressed

Instructions

  1. Pat the chicken dry with paper towels.
  2. Season the chicken with salt, black pepper, and garlic powder.
  3. Toss the chicken with cornstarch until evenly coated.
  4. Heat oil in a large skillet over medium to medium-high heat.
  5. Cook the chicken in batches until golden, crispy, and cooked through.
  6. In a small saucepan over low heat, melt the butter.
  7. Stir in the honey, Frank’s RedHot, and pressed garlic until warmed through and combined.
  8. Toss the cooked chicken in the sauce just before serving, or drizzle the sauce over the top.
  9. Serve immediately.

Notes

Using 1⁄3 cup cornstarch gives the chicken a crispier finish than a lighter coating while still keeping it light enough for the sauce to shine.

More Tips for Success

This recipe is best served right away while the chicken is still crispy and the sauce is warm. If you want an even crispier result for photos or serving, keep the sauce separate and spoon or drizzle it over each portion instead of fully tossing everything together.

Leave a Comment

Did you make this hot honey chicken? I’d love to hear how it turned out for you. Leave a comment below and let me know if you kept it mild or made it extra spicy.

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