I posted this on March 1, and it’s been viewed every day since then! I figure it deserves a reblog… 🙂
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.
- 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
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