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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.