Honey Cupcakes with Buttercream Icing

I've decided to take a stab at baking! Granted, I've made many cakes and cupcakes before, but they we all either yellow cake or chocolate. These aren't bad flavors, but I wanted to make (and taste) something different. So here's some honey cupcakes!


What you'll need:

The Batter

-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
-1/4 cup honey
-1 tsp vanilla

* I halved this recipe because I only have mini cupcake pans (I love small things).
** This recipe yields 12 cupcakes or 30-32 mini cupcakes.
*** If you don't have buttermilk, use 1 tbsp. of lemon juice to every one cup of milk to make one cup of buttermilk.

Directions:

First, preheat your oven to 350 degrees.

Then cream the butter and sugar together with a mixer on high for about 3 minutes or until creamy and smooth. Then add the rest of the wet ingredients, except the buttermilk, and mix well. Add half the dry ingredients and add half of the buttermilk at a time and mix well each time.

For mini cupcakes, I used a 1 tbsp. to fill my cupcake liners with batter 2/3 to 3/4 of the way to the top. For standard sized cupcakes, use a measuring cup or an ice cream scoop to have even sized cupcakes.

Bake standard cupcakes for about 18 minutes or so. For mini cupcakes, bake for about 13 minutes.

*Remember, ovens vary!!!

Bake until your toothpick comes out clean! Then let cool to about room temperature before icing them.

I got my inspiration for this recipe from: http://www.thecakeblog.com/2011/06/honey-cupcake-recipe.html

The Icing

What you'll need:

-1/2 stick butter
-1/2 tsp. vanilla
-2 cups confectioners' sugar
-2 tbsp. milk

Directions:

Cream the butter and vanilla together. Then add a little bit of sugar at a time until all has been used. Add the milk and beat well until creamy and smooth.

Happy Eating! :)