Buttermilk Honey Cupcakes with Honey Cream Cheese frosting

by Lisa Lepak
(Superior WI USA)

For the cupcake:

1 stick butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/2 cup honey
1 tsp vanilla

1.Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
2.In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.
3.In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.
4.In bowl of stand mixer cream butter and sugar on medium speed until combined.
5.Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
6.Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
7.Using ice cream scoop fill cupcake liners about 2/3 full.
8.Bake for 18-20 minutes.
9.Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10.Once cupcakes are completely cool, ice with Honey Cream Cheese Frosting.

For the frosting:

1 1/2 sticks unsalted butter, room temperature
4 oz cream cheese, softened
3 cups confectioner’s sugar
3 Tbsp honey
yellow food coloring (optional)
yellow sugar sprinkles
1.In bowl of stand mixer cream butter and cream cheese until combined.
2.Gradually add confectioner’s sugar and continue to mixing scraping down sides of bowl as needed.
3.Mix in honey.
4.If desired add a few drops of yellow food coloring to slightly tint the icing.
5.Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cupcake going in a circular motion.
6.Add some yellow sugar sprinkles and enjoy!

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