Imagine biting into a cupcake so perfectly balanced between sweet and golden, it feels like a warm hug for your taste buds. These Honey Cupcakes with Vanilla Frosting are not just a dessert – they're a culinary experience that transforms ordinary baking into an extraordinary moment of pure bliss. With a delicate honey-infused base and creamy vanilla frosting, these cupcakes are about to become your new obsession, guaranteed to impress everyone from family gatherings to fancy dinner parties.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup honey
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the honey to the butter and sugar mixture, and continue to beat until well combined.
- In a separate bowl, whisk together the eggs and vanilla extract. Gradually add this egg mixture to the butter mixture, beating well after each addition until fully incorporated.
- In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Once the batter is ready, divide it evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the vanilla frosting. In a medium mixing bowl, beat together the softened butter and powdered sugar until the mixture is smooth and creamy.
- Add the milk and vanilla extract to the frosting mixture, and continue to beat until the frosting reaches a spreadable consistency. If the frosting is too thick, add a little more milk, one teaspoon at a time, until desired consistency is achieved.
- Once the cupcakes are completely cooled, use a spatula or a piping bag to generously frost each cupcake with the vanilla frosting.
- Optionally, you can decorate the frosted cupcakes with sprinkles, edible glitter, or a drizzle of honey for an extra touch.
- Serve the honey cupcakes at room temperature and enjoy your delicious homemade treat!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Check Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for even baking.
- Frosting Consistency Tip: If your frosting is too thick, add milk a teaspoon at a time. If too thin, gradually add more powdered sugar.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Hack: Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
