Honey Cupcakes With Honey Cream Cheese
Course
Dessert
Keyword
honey cupcake recipe
Servings
Prep Time
12
Cupcakes
10
Minutes
Cook Time
Passive Time
20
Minutes
5
Minutes
Servings
Prep Time
12
Cupcakes
10
Minutes
Cook Time
Passive Time
20
Minutes
5
Minutes
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
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.