Honey Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 Honey frosting, Sweet
  • 2 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1/2 cup Buttermilk
  • 1/4 cup Cream cheese

Found on reformationacres.com

Description

Ingredients

• ½ cup butter, softened
• ¾ cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 ¼ cups all-purpose flour
• 1 Tablespoon baking powder
• ½ teaspoon salt
• ½ cup buttermilk
• ¾ cup honey
• Sweet Honey Frosting
• ½ cup butter, softened
• 2 ½ cup powdered sugar, sifted
• ¼ cup honey
• ¼ cup cream cheese, softened

Directions

• Preheat the oven to 350 degrees and line a muffin tin with cupcake papers.
• In the bowl of a stand mixer, whip together the butter and sugar until it is light and creamy, scraping the sides every minute or so.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a small bowl, whisk the buttermilk and honey together.
• Add the eggs to the creamed butter, one at a time, mixing each addition in completely. Scrape the sides and then mix in the vanilla.
• Add the flour mixture and the milk & honey mixture in turn, beginning and ending with the flour. Beat the batter for several seconds after each addition so that it gets mixed in before adding the next one. Scrape the sides between additions.
• Spoon the batter among the cupcake papers, filling them about ⅔ of the way.
• Bake for 18-22 minutes until the top springs back when lightly touched.
• When they are cool enough to touch, transfer them to a cooling rack to finish cooling before frosting.
• For the frosting, whip all of the ingredients together, adding additional powdered sugar a quarter cup at a time if its too wet or a splash of milk or two if its too dry. Pipe onto your cupcakes and enjoy!