Notes

• This recipe is from Lauren Kapeluck for The Cake Blog.
• *I used local, organic honey for both the cupcakes and frosting to ensure optimal freshness and taste. 

HONEY CUPCAKES

INGREDIENTS

Cake

• 1/2 cup unsalted butter (softened)
• 3/4 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup honey
• 1 teaspoon vanilla extract

Frosting

• 3/4 cup unsalted butter (softened)
• 4 ounces plain cream cheese (softened)
• 3 cups powdered sugar
• 3 tablespoons honey*
• Yellow gel food coloring (optional)

DIRECTIONS

Cupcakes

• Preheat oven to 350 degrees and line 12-cup muffin pan with cupcake liners.
• In medium bowl, mix together dry ingredients: flour, baking powder and salt. Set aside.
• In small bowl, mix together wet ingredients: buttermilk, honey and vanilla. Set aside.
• In bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until combined.
• Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
• Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
• Fill cupcake liners 2/3 full.
• Bake for 18-20 minutes, until toothpick inserted into cupcake comes out clean.
• Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

Frosting

• In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
• Gradually add powdered sugar and continue to mixing scraping down sides of bowl as needed.
• Mix in honey.
• If desired, add a few drops of yellow food coloring to slightly tint the icing.
• Frost with your favorite decorating tip. Garnish with yellow sprinkles, honeycomb, or fondant bees.