Honey Cupcakes

Soft, fluffy, and moist Honey Cupcakes topped with creamy honey-infused buttercream frosting. Perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings cupcakes

Calories 385kcal

Author Samantha Pickthall

Ingredients

Honey Cupcakes

1 3/4 cups (210g / 7.4 oz.) all-purpose flour, scoop & leveled
2 tsp baking powder
1/4 tsp salt
90 g unsalted butter, softened to room temperature
3/4 cup superfine sugar / caster sugar
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/4 cup honey
2 Tbsp extra virgin olive oil or vegetable oil
1 tsp vanilla extract

Honey Buttercream Frosting

170 g (1.5 sticks / 3/4 cup) unsalted butter, softened to room temperature
3 Tbsp honey
3 cups powdered sugar
Pinch of salt

US Customary - Metric

Instructions

Honey Cupcakes

Preheat Oven: Preheat oven to 356ºF (180ºC). Line a square 8x8 inch baking pan with parchment paper, set aside. Tip: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
Mix Dry Ingredients: In a medium-size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
Add Liquids: Pour in milk, honey, oil and vanilla. Beat for 15 seconds until well combined.
Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula.
Pour and Smooth: Pour the batter into the lined pan and smooth out the top with a spatula.
Bake: Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
Cool: Remove from oven and allow to cool in the pan for 10 minutes.
Transfer to Cool: Carefully remove from pan and transfer to a wire rack to cool completely.

Honey Buttercream Frosting

Beat Butter: In a large mixing bowl, beat the softened butter for 2 minutes until creamy.
Add Honey: Pour in the honey and beat for 15 seconds until well combined.
Add Sugar Gradually: Gradually add powdered sugar, half a cup at a time, beating well (about 15 seconds) after each addition.
Final Mix: Add the salt and beat for 30 seconds until the frosting is light and fluffy.
Prepare Piping Bag: Fit a large-sized closed star nozzle into a piping bag.
Fill and Pipe: Fill the bag with the buttercream and pipe it onto the cupcakes. Enjoy!

Notes

Store: In an airtight container at room temperature for up to 3-4 days. They’ll stay moist and delicious.

Refrigerate: For longer storage, refrigerate the cupcakes in an airtight container for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.

Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.

Nutrition