Anyone who knows me knows that I LOVE cupcakes. Naturally, this recipe is one of my very favorites.
Since honey absorbs and retains moisture, it keeps these cupcakes moist and fresh.
Honey Cupcakes
- 1/4 cup softened butter
- 1/4 cup sugar
- 3/4 cup honey
- 2 eggs
- 1/2 cup buttermilk
- 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.In a stand mixer, cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt. Mix into the batter until just blended. Scoop the batter into the cups evenly.
Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.
Honey Buttercream Frosting
1 cup unsalted butter, at room temperature
1/3 cup honey plus 2 TBSP
4-5 cups powdered sugar
milk as needed for thinning out frosting
In a stand mixer using the paddle attachment, cream together the butter and the honey for 2 minutes. Add 2 cups of the powdered sugar .
Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Use milk to thin out frosting to reach desired consistency.
beautifully frosted!
Thanks!
That photo is so great! I could eat one of these right now : )
Me too!
i need to eat these!
They are very tasty!! 🙂
Gorgeous – I can almost taste it!
They are really good! And I tell myself they are healthy… 🙂
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Reblogged this on Romancing the Bee and commented:
I posted this on March 1, and it’s been viewed every day since then! I figure it deserves a reblog… 🙂
It does! What’s the golden sprinkles on the frosting?
Colored sugar! 🙂
I’m going to have to try making a gluten free version of these very soon. Honey cupcakes! Perfect!
I need to learn how to “gluten free” my recipes….
These look so yummy! I will need to try them over the weekend. Thanks for reposting. 😉
They are a good spring dessert!!
Good call! I don’t know if it’s because it’s dinner time, but these look so good….
They are very good! The cupcake recipe is from the White House Chef!! The icing recipe is all mine…. 🙂
Oh, man. those look amazing!
They really are. I want some right now. 🙂
I think your photo is perfectly executed!
Wow! Thanks!! 🙂
it looks and sounds delicious–its going on the to do list, and I love the liner/baking cup.
They are REALLY good!! 🙂
I miss my bees…the sisters were so much more than just pollinators and honeymakers. waaaa…. ccd is a bummer.
*anna
I know how you feel. I lost my very first hive to robbing. The awful part is that it was my fault. That’s a bummer too. 😦
Oh Snap & Sting. I hope to recolonize our hives w/ a wild hive that’s been living in the walls of an abandoned house at my friends farm…but that’s been on the back burner…
*anna
Glad you liked my blog post “The Secret Lives of Bee-Keepers”- I never knew this was such a big hobby (or Business)! I hope I got all of my facts straight : )
Your post was perfect!!
Hi there! I just tried this recipe, and my cupcakes came out a bit tough- more like a muffin than a cupcake. Is that how the recipe is supposed to be, or did I just not add enough liquid to the batter?
I just made these cupcakes again myself, and they came out fine. The cupcake shouldn’t turn out like a muffin. While it is very rich, it is definitely a cupcake. If you followed the recipe to the letter, I suspect you may have either overmixed the batter or baked the cupcakes for too long.
[…] Matters (I couldn’t agree more!). The butter cream frosting recipe I discovered at the site, Romancing the Bee, which is written by an urban beekeeper. Print Buckwheat Honey Cake with Honey Buttercream […]
Thanks so much for the mention!! xo Deb
Oiy. Now that I’ve recovered from eating three of these cupcakes I have to tell you, I’m not a cake eater. These I will make again, will try adapting the recipe to layer cakes and will NOT eat any of it again! Okay, just tiny amounts that wont kick my blood sugar sky high and set my heart to trip hammer beating.
They are my guilty pleasure. It’s the icing that sends me into sugar shock!! 🙂
Good grief, woman! – are you EVE? Never mind an apple (or a pomegranate, as some claim): your cupcakes would test the resistance of a saint!
I hope this means you liked them! 🙂
xo Deb
I can certainly see why that’s a favorite. Yummmm!
I bake them about once a week… 🙂
Reblogged this on The ObamaCrat.Com™ and commented:
Anyone who knows me knows I like honey AND cupcakes….thank you Ms. Deborah DeLong for this recipe. YummY.
You are very welcome!! 🙂
This recipe looks delish! I would like to make it as a layer cake. Have you tried baking it as a cake? Any adaptation necessary?
No adaptation necessary! Cupcakes are tricky, but a layer cake would be, pardon the expression, a piece of cake. 🙂
Except for a slightly longer cooking time – 20-23 minutes.
Your blog is so beautiful! It’s the first one I go to in the morning!
You’ve made me feel wonderful!! Thanks so much!! 🙂
xo Deb
YUM!! 😀
They’re good!! 🙂
[…] http://romancingthebee.com/2012/03/01/honey-cupcakes-with-honey-buttercream-icing/ […]
Good luck with your cooking!!
xo Deb
How many cupcakes does this make?
[…] (adapted from Romancing the Bee) […]
I’m going to make these for my daughters Winnie the Pooh themed baby shower! I’ll use red and yellow (if I can find yellow) colored sugar to sprinkle on top.
Just used your Honey Buttercream Frosting on a “Spicy Honey Cake”–omg–SO good! Thanks!