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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a cupcake pan with paper liners and set it aside.
- 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.
- 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.
- Add Wet Ingredients: Mix in the eggs, vanilla extract, and honey until a thick batter forms, ensuring all ingredients are fully incorporated.
- 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.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
