Honey Cupcakes with Honey Buttercream Frosting

Light fluffy cupcakes with creamy buttercream frosting all with the taste of honey! It's a fun delicious sweet treat.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Cooling and frosting time (estimated) 30

Total Time 1 10

Servings cupcakes

Calories 423kcal

Author Toni Dash

Ingredients

Honey Cupcakes

½ cup whole milk
½ cup vegetable oil
¼ cup honey
2 large eggs
1 teaspoon pure vanilla extract
¾ cup granulated sugar
1 ¾ cups all purpose flour regular or gluten-free measure-for-measure flour blend
1 teaspoon baking powder

Honey Buttercream Frosting

1/2 cup unsalted butter room temperature
¼ cup honey
2 ½ cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Honey Cupcakes

Preheat oven to 350F degrees. Line 12 muffin cavities with paper baking liners.
In a large bowl, whisk together the milk, vegetable oil, honey, eggs, and vanilla extract.
½ cup whole milk, ½ cup vegetable oil, ¼ cup honey, 2 large eggs, 1 teaspoon pure vanilla extract
Add the sugar and whisk to combine.
¾ cup granulated sugar
Add the flour and baking powder. Mix just until no large lumps of flour remain.
1 ¾ cups all purpose flour, 1 teaspoon baking powder
Divide the cake batter evenly between the prepared muffin cavities, filling each one ⅔ of the way full. DO NOT OVERFILL.
Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven. Place on a wire rack and cool completely before making the buttercream frosting.

Honey Buttercream Frosting

Place the softened butter and honey in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined (about 30 seconds).
1/2 cup unsalted butter, ¼ cup honey
With the mixer on low speed, slowly add the powdered sugar and vanilla.
2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract
Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired. Or spread the frosting on top of the cooled cupcakes.

Notes

Ingredient Notes

Butter. Either salted or unsalted butter can be used for the buttercream frosting. A little bit of salt can boost the sweetness of the frosting however salted butter can be too salty. Our recommendation is to use unsalted butter.

Frosting amount

This frosting recipe makes enough to pipe a swirl on top of the cupcakes or to spread the frosting. If you prefer a large amount of frosting on top (we don't think these cupcakes need a lot) or want to use it other cupcakes, you can make 1 1/2 to double the amount of frosting.

How to Store

Store any leftover cupcakes in an airtight container in the refrigerator 3-4 days. The flavor will be best if the cupcakes warm at room temperature before serving.

Nutrition