Fluffy Honey Cupcakes with Honey Buttercream Recipe

Introduction

These fluffy honey cupcakes are a delightful treat that combine the subtle sweetness of honey with a soft, tender crumb. Topped with a creamy honey buttercream, they make for a perfect dessert or snack any time of day.

Ingredients

• 140 grams all purpose flour
• 60 grams cake flour
• 200 grams granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 114 grams unsalted butter (room temperature)
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 3 tbsp honey
• 160 grams buttermilk (room temperature)
• 227 grams salted butter (softened, for frosting)
• 240 grams powdered sugar
• 1/4 tsp cinnamon
• 2 tbsp honey (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners and set aside.
2. Step 2: In a large mixing bowl, combine both flours, granulated sugar, baking powder, and salt. Mix on low speed until evenly combined.
3. Step 3: Add the unsalted butter and beat on low speed for 3-5 minutes until the mixture resembles wet sand.
4. Step 4: Mix in the eggs, vanilla extract, and honey until a thick batter forms.
5. Step 5: With the mixer on low, slowly stream in the buttermilk. Continue mixing for 2 minutes until the batter is smooth, scraping the sides and bottom of the bowl as needed.
6. Step 6: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out mostly clean.
7. Step 7: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
8. Step 8: To make the honey buttercream, beat the softened salted butter on medium-high speed for 10 minutes until pale and fluffy.
9. Step 9: Gradually add the powdered sugar on low speed, one cup at a time. Mix in the cinnamon and scrape down the sides of the bowl as needed.
10. Step 10: Add the honey and vanilla extract, and beat on medium speed for 3-5 minutes until the frosting is well combined and fluffy.
11. Step 11: Frost the cooled cupcakes using a piping bag fitted with a large star tip. Drizzle with a little extra honey if desired, and serve.

Tips & Variations

• For extra moist cupcakes, be sure to use room temperature ingredients and avoid overmixing the batter.
• Substitute the buttermilk with a mixture of milk and 1 tablespoon lemon juice or white vinegar if you don’t have buttermilk on hand.
• Add a sprinkle of chopped nuts or a dash of nutmeg in the frosting for added texture and flavor.
• Use different honey varieties such as clover or wildflower for subtle taste differences.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week. Allow refrigerated cupcakes to come to room temperature before serving or warm slightly in the microwave for about 10 seconds. The frosting can be refrigerated separately and whipped again briefly before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

You can substitute the flours with a gluten-free flour blend suitable for baking, but results may vary. It’s best to use a blend designed for cupcakes to maintain the texture.

Can I freeze honey cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before frosting and serving.

Fluffy Honey Cupcakes with Honey Buttercream Recipe

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★★★★★

4.6 from 57 reviews

• Author: Harper
• Total Time: 43 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

These Fluffy Honey Cupcakes are a delightful treat combining a tender, moist crumb with a rich honey-infused buttercream frosting. Perfect for any occasion, they feature a balanced sweetness enhanced by honey and a hint of cinnamon in the frosting, delivering a classic yet unique cupcake experience.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 140 grams all purpose flour
• 60 grams cake flour
• 200 grams granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 114 grams unsalted butter (room temperature)
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 3 tbsp honey
• 160 grams buttermilk (room temperature)

Honey Buttercream Frosting

• 227 grams salted butter (softened)
• 240 grams powdered sugar
• 1/4 tsp cinnamon
• 2 tbsp honey
• 1 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a cupcake pan with paper liners and set it aside.
2. Combine Dry Ingredients: In the bowl of a stand mixer or using a hand mixer, add both all purpose and cake flours, granulated sugar, baking powder, and salt. Mix on low speed until all ingredients are well combined.
3. Add Butter: Add softened unsalted butter to the dry mixture and beat on low speed for 3 to 5 minutes until the texture resembles wet sand.
4. Add Wet Ingredients: Mix in the eggs, vanilla extract, and honey until a thick batter forms, ensuring all ingredients are fully incorporated.
5. Incorporate Buttermilk: Keeping the mixer on low, slowly stream in the room temperature buttermilk. Continue mixing for 2 minutes until the batter is smooth, scraping down the sides and bottom of the bowl as needed.
6. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake: Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Cool: Remove cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer the cupcakes carefully to a wire cooling rack and allow them to cool completely before frosting.
9. Prepare Honey Buttercream: In a stand mixer fitted with the paddle attachment or with a hand mixer, cream the softened salted butter on medium-high speed for 10 minutes until pale and fluffy.
10. Add Powdered Sugar and Cinnamon: Gradually add powdered sugar one cup at a time on low speed, mixing well after each addition. Then add cinnamon and scrape down the bowl sides as needed to ensure even mixing.
11. Incorporate Honey and Vanilla: Add the honey and vanilla extract, then increase to medium speed and mix for 3 to 5 minutes until the buttercream is light, fluffy, and well combined.
12. Frost Cupcakes: Using a piping bag fitted with a large star tip, pipe the honey buttercream onto the cooled cupcakes. Garnish with a drizzle of honey on top for an extra touch of sweetness and presentation.

Notes

• Ensure all wet ingredients are at room temperature for better batter consistency.
• Filling cupcake liners two-thirds full prevents overflow during baking.
• Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
• Use a stand mixer for best results in creaming butter and making smooth batter.
• The honey drizzle adds a decorative and flavorful finish; use high-quality honey for best taste.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Honey cupcakes, fluffy cupcakes, honey buttercream, vanilla cupcakes, easy cupcake recipe, dessert, sweet treats