Honey Cupcakes
Learn how to make a tasty, sweet honey cupcake recipe that is perfect for spring and summer parties! Finished off with a honey buttercream icing.
Servings 12 cupcakes
Calories 341kcal
Equipment
Ingredients
For the Cupcakes
- ½ cup whole milk
- ½ cup vegetable oil
- ¼ cup honey
- 2 egg(s) large
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
For the Honey Buttercream Frosting
- 1 stick butter 1/2 cup, softened
- ¼ cup honey
- 2 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Cupcakes
- Preheat your oven to 350F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, honey, eggs, and vanilla.
- Next add the sugar and whisk to combine.
- Add the flour and baking powder. Mix just until no large lumps of flour remain.
- Divide the cake batter between the muffin tins, filling each one ⅔ of the way full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before making the buttercream.
For the Icing
- Add the softened butter and honey to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar and vanilla.
- 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.
Nutrition
Serving: 1cupcake with frosting | Calories: 341kcal | Carbohydrates: 64g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 77mg | Potassium: 90mg | Fiber: 1g | Sugar: 49g | Vitamin A: 291IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg