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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.