Honey Cupcakes with Honey Buttercream
Calories: 20
Adjust Servings Here: 15 cupcakes
Description
Soft and fluffy honey cupcakes made with real honey for natural sweetness. These light, moist cupcakes are easy to make and perfect with honey cream cheese frosting.
Ingredients
Honey cupcakes
- 190 g (1½ cups) All-purpose flour
- ¼ tsp Cinnamon powder
- ¼ tsp Ground ginger
- ⅛ tsp Nutmeg fresh grated
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 50 g (¼ cup) White sugar
- 55 g (¼ cup) Brown sugar
- 80 ml (⅓ cup) Honey
- 80 ml (⅓ cup) Vegetable oil
- 1 large Eggs
- 1 tsp Vanilla Extract
- 120 ml (½ cup) Brewed coffee or orange juice
- ½ tsp Orange zest or lemon zest
Honey Buttercream
- 60 ml (¼ cup) Honey
- 227 g (1 cup) Butter unsalted room temperature
- 480 g (4 cup) Powdered sugar
- 60 ml (¼ cup) Whipping cream 38% fat
- 1 tsp Vanilla extract
- ¼ tsp Nutmeg (freshly grated)
Instructions
- Prep the pan – Preheat the oven to 165°C / 325°F and line a cupcake pan with cupcake liners.
- Mix the dry ingredients – In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using. Set aside.190 g All-purpose flour, ¼ tsp Cinnamon powder, ¼ tsp Ground ginger, ⅛ tsp Nutmeg, 1 tsp Baking Powder, ¼ tsp Baking Soda, ¼ tsp Salt, ½ tsp Orange zest
- Whip the eggs and sugar – In the bowl of a stand mixer, whip the egg with the white and brown sugar until lighter in color and slightly thickened. This helps give the cupcakes a lighter texture.50 g White sugar, 55 g Brown sugar, 80 ml Honey , 1 large Eggs
- Add the liquids – With the mixer on low, add the oil slowly, followed by the honey, vanilla, and cooled coffee or orange juice. Mix just until combined.80 ml Vegetable oil, 120 ml Brewed coffee, 1 tsp Vanilla Extract
- Finish the batter – Add the dry ingredients and mix only until the flour disappears. Do not overmix.
- Fill and bake – Divide the batter between the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a skewer inserted in the center comes out clean.
- Cool completely – Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack. Cool completely before frosting.
- Make the honey cream cheese frosting – Beat the butter and cream cheese until smooth and creamy. Add the powdered sugar gradually, then add the honey and vanilla. Whip until light and fluffy. If needed, add a spoonful of cream to loosen the frosting.60 ml Honey, 227 g Butter, 480 g Powdered sugar, 60 ml Whipping cream, 1 tsp Vanilla extract, ¼ tsp Nutmeg
- Frost the cupcakes – Transfer the frosting to a piping bag fitted with your favorite tip and pipe swirls over the cooled cupcakes. Finish with a drizzle of honey or a light dusting of cinnamon if you like.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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