Honey cupcakes with honey cream cheese frosting
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.
1/2 cup unsalted butter (softened)
3/4 cup sugar
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
3/4 cup unsalted butter (softened)
4 ounces plain cream cheese (softened)
3 cups powdered sugar
3 tablespoons honey*
Yellow gel food coloring (optional)
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.
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.