Busy Bee Brown Sugar and Honey Cupcakes
Makes 1 dozen cupcakes
Ingredients
- 1 1/2 cups flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup {1 stick} unsalted butter softened
- 1 cup brown sugar
- 2 large eggs room temp
- 1/2 cup buttermilk
- 1/4 cup honey plus more for topping
- 1 tbsp vanilla
- For the frosting:
- 1 cup Brown Sugar Honey Butter room temp {I used Chef Shamy brand}
- 4 cups powdered sugar
- 1-2 tbsp milk
Instructions
- Preheat the oven to 350°F.
- Line a muffin pan with paper liners and set aside.
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, add the softened butter and brown sugar and cream with a mixer until fluffy.
- With the mixer running on low, add in the eggs then the honey, vanilla and buttermilk.
- Next, slowly pour in the dry ingredients and mix until combined.
- Scoop the batter into the prepared pan, filling 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting: in a mixing bowl add honey butter and powdered sugar.
- Add milk in for the right consistency {thin enough to pipe}.
- Add to a piping bag then pipe the frosting using a wide tip to make a bee hive shape.
- Drizzle honey over the tops of the cupcakes and top with bee decorations {optional}.
- Serve and enjoy!
Notes
*No honey butter? You can sub 2 sticks of softened butter plus 2 tbsp honey.