It’s the Honey Cupcake with Honey Buttercream Frosting. It’s my most popular post. On any topic.
I’m pretty sure it has its own Fan Club.
I don’t understand it. I’ve posted a number of other equally yummy recipes, cupcake and otherwise, but none can hold a candle to the RECIPE.
I don’t think it’s because of the picture. On the basis of pictures alone, I would go for the Black Velvet Honey Cupcake or the Pink Champagne Honey Cupcake.
It’s a mystery. Like the Higgs Boson particle.
Anyway, I’m posting the recipe again for all of you devotees out there.
But I have an Agenda.
Will somebody out there please tell me why this recipe is so popular? Thanks!!
- 1/4 cup softened butter
- 1/4 cup sugar
- 3/4 cup honey
- 2 eggs
- 1/2 cup buttermilk
- 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.In a stand mixer, cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt. Mix into the batter until just blended. Scoop the batter into the cups evenly.
Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.
Honey Buttercream Frosting
1 cup unsalted butter, at room temperature
1/3 cup honey plus 2 TBSP
4-5 cups powdered sugar
milk as needed for thinning out frosting
In a stand mixer using the paddle attachment, cream together the butter and the honey for 2 minutes. Add 2 cups of the powdered sugar .
Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Use milk to thin out frosting to reach desired consistency.
- Pink Champagne And Honey Cupcakes (romancingthebee.com)
- Honey Cherry Cupcakes With Honey Cherry Buttercream Frosting (romancingthebee.com)