When I came across this recipe for Honey Cupcakes on Pinterest, I knew I had to make them-- with a few adjustments perhaps. Lately, I've been loving fresh, clean, summery food. With temps in the 90's, it just makes you feel a little cooler. I decided that I wanted to add in some lemon as well. At first I was worried that the honey/lemon combo would be a little too reminiscent of a cough drop.... but once I tasted even the teensiest bit of the frosting, I knew we were golden.
Here's the recipe I used:
1 stick unsalted butter (softened)
1/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk (the original recipe called for buttermilk.... we didn't have any though)
1/4 cup honey
1 1/2 tsp. vanilla
2-3 tsp. fresh lemon zest
- Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
- In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.
- In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.
- In bowl of stand mixer cream butter and sugar on medium speed until combined.
- Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
- Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
- Using ice cream scoop fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes.
- Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
2 sticks unsalted butter (softened)
4 1/2 cups powdered sugar (may use more to reach desired consistency)
1 tsp. vanilla
pinch of salt
1/4 cup honey
7 tsp lemon juice
3 drops yellow food coloring (optional)
- Stir butter & powdered sugar in a mixing bowl
- Add in vanilla, salt & lemon juice & continue to mix.
- May need to add more powdered sugar to reach fluffy consistency.
- Add a few drops of food coloring and mix once again.
- Put frosting in a pastery bag or frost with a spatula.
I followed this tutorial on how to create the frosting rosettes on top of the cupcakes. I used a 1M tip & seriously could NOT believe how easy it was. (Go. Go now. Buy a 1M tip, some decorating bags & get to work. You can do this!) The hub thought I spent hours perfecting this skill (um, and I'm still going to let him believe that...). It literally took me about 10 mintues to frost the whole batch. The *fastest* I've ever frosted anything. And they look gorgeous!
If you are looking for a dessert to take to your Fourth of July parties next week- this is it! They're sure to be a hit!