Honey Vanilla Cupcakes are a delightful treat that combines the natural sweetness of honey with the warm, comforting flavor of vanilla. Perfect for any occasion, these cupcakes are light, fluffy, and topped with a creamy honey buttercream frosting. Whether you’re baking for a birthday, a special celebration, or just to satisfy your sweet tooth, this recipe will surely impress your friends and family. Let’s dive into this easy-to-follow recipe that will have your kitchen smelling heavenly!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and make for easy serving.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 4: Add Honey and Eggs
Once the butter and sugar are well combined, add in the honey and mix until fully incorporated. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fill Cupcake Liners
Using a spoon or an ice cream scoop, fill each cupcake liner about 2/3 full with the batter. This will allow room for the cupcakes to rise while baking.
Step 7: Bake
Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare Honey Buttercream Frosting
While the cupcakes are cooling, you can prepare the frosting. In a bowl, beat together 1/2 cup of softened butter, 2 cups of powdered sugar, 1/4 cup of honey, and 1 teaspoon of vanilla extract until smooth and creamy. Adjust the consistency with milk or powdered sugar as needed.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake with the honey buttercream frosting. You can also drizzle a little extra honey on top for added sweetness and decoration.
FAQs
Can I substitute the honey in this recipe?
Yes, you can substitute honey with agave syrup or maple syrup, but keep in mind that the flavor will slightly change.
How do I store leftover cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container.
What can I use instead of all-purpose flour?
You can use a gluten-free flour blend as a substitute for all-purpose flour if you need a gluten-free option.