Soft Honey Vanilla Cupcakes with Creamy Frosting
Deliciously soft honey vanilla cupcakes topped with creamy vanilla frosting. Perfect for parties and honey dessert lovers.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/2 cup whole milk
Vanilla Frosting
- 1/2 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
Preparation
- Preheat your oven to 350°F. Line a muffin tin with cupcake liners. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the honey and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving
- While the cupcakes are cooling, prepare the frosting. Beat together the softened butter and confectioners' sugar until smooth. Add the vanilla extract and heavy cream, beating until light and fluffy. Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
Storage
- Store the frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Allow refrigerated cupcakes to come to room temperature before serving for the best texture.
Notes
Pro Tips: Ensure all ingredients are at room temperature before beginning; this helps the batter to mix evenly and results in a better texture. Ingredient Substitutions: If you prefer, you can use almond milk instead of whole milk for a dairy-free option. How to Serve: These cupcakes are perfect for serving at birthdays, showers, or any gathering that calls for a sweet treat. Storage & Freshness: For optimal freshness, store cupcakes in a cool, dry place. Make-Ahead Tips: The frosting can be made a day ahead and stored in the refrigerator. Let it come to room temperature before using.