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Honey cupcakes with honey cream cheese frosting

Honey cupcakes with honey cream cheese frosting


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. 

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