You are going to love this honey cupcake recipe.
Prep Time | 10 Minutes |
Cook Time | 20 Minutes |
Passive Time | 5 Minutes |
Servings | Cupcakes |
Ingredients
Honey Cupcakes
- 1/2 cup Unsalted Butter, room temperature
- 3/4 cup sugar
- 2 Eggs
- 1 1/2 cups All-purpose flour
- 1 tsp Baking Powder
- 1/2 tsp salt
- 1/2 cup Butermilk
- 1/4 cup Bee Well Honey
- 1 tsp Vanilla Extract
Honey Cream Cheese Frosting
- 3/4 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, softened
- 3 cups Confectioners' Sugar
- 3 tbs Bee Well Honey
- Yellow Food Coloring optional
- Yellow Sugar Sprinkles
Ingredients Honey Cupcakes
Honey Cream Cheese Frosting
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Instructions
Honey Cupcakes
- Preheat oven to 350 degrees and line a 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.
- Using ice cream scoop fill cupcake liners about 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.
Make The Honey Cram Cheese Frosting
- In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
- Gradually add confectioners’ sugar and continue to mixing scraping down sides of bowl as needed.
- Mix in Bee Well Honey.
- If desired, add a few drops of yellow food coloring to slightly tint the icing.
- Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cooled cupcake, going in a circular motion.
- Top with yellow sugar sprinkles.
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