Honey Cupcakes with Honey Frosting
These honey cupcakes are soft, moist, and topped with a creamy honey frosting. If you love the sweet flavor of honey, you'll want to try these cupcakes!
Servings: 12 cupcakes
Calories: 408kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients
Honey Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- ⅓ cup vegetable oil (or canola)
- ¼ cup honey
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ½ teaspoon almond extract
- ½ cup milk, room temperature
Honey Frosting
- 1 cup unsalted butter, room temperature 2 sticks
- 2 ¼ cups powdered sugar
- ¼ cup honey
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Honey Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, honey, yogurt, egg, egg white, and almond extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Honey Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, honey, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Use room temperature ingredients if that's what the recipe calls for. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use a cookie scoop to help with this.
- Cooled Cupcakes: The cupcakes need to be fully cooled before topping with the frosting. If not, the frosting will melt right off.
Nutrition
Serving: 1cupcake | Calories: 408kcal | Carbohydrates: 54g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 150mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 473IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
