Honey Vanilla Cupcakes with Honey Buttercream
These bee-utiful showstopper, tender honey vanilla cupcakes with luxurious honey buttercream are the perfect treats for your upcoming gathering. Made with raw local honey and vanilla bean, you'll be buzzing!
Equipment
- Stand Mixer with Paddle & Whisk (Hand Mixer is ok too!)
- Medium Cookie Scoop
- Silicone Spatula
- Cupcake Tin
- Cupcake Liners
- Medium Bowl
- Wire Rack
- Piping Bag & Tip
Ingredients
Honey-Vanilla Cake
- 1 ½ cups All Purpose Flour sifted
- ½ cup Whole Milk Room Temperature
- ⅓ cup Raw Honey
- ½ cup Granulated Sugar
- 2 Eggs Room Temperature
- ½ cup Unsalted Butter Room Temperature
- ¼ tsp Salt
- ¼ tsp Baking Soda
- 1 tsp Baking Powder
- 1 ½ tsp Vanilla Extract
- ½ tsp Almond Extract
Honey Buttercream
- 1 cup Unsalted Butter Room Temperature
- ¼ Raw Honey
- ⅔ Vanilla Bean
- 1 tsp Corn Starch
- 1 tsp Heavy Cream
- ⅛ tsp Salt
- ¾ cup Powdered Sugar Sifted
Instructions
Honey-Vanilla Cake
- Preheat oven to 350 degrees. Line cupcake tins with paper cups.
- In a medium bowl, sift and combine flour, baking powder, baking soda and salt. Set aside dry ingredients.
- In the large bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each addition, then add the honey, vanilla extract, and almond extract.
- With the mixer on low speed, add the flour mixture and the milk, a little at a time, alternating between them and scraping down the sides of the bowl as needed.
- Mix until just combined. Using a medium cookie scoop, carefully fill each paper cup with the cupcake batter.
- Bake the cupcakes for 20-25 minutes, until the tops are golden-brown and a toothpick inserted in the center comes out clean.
- Cool completely on wire rack while you make the buttercream.
Honey Buttercream
- In the bowl of a stand mixer equipped with a whisk, whisk the butter until lighter in texture and whiter in color, about 4 to 5 minutes.
- Mix in honey at low speed. Scrape down the bowl as needed. Increase to high speed until fully combined.
- Switch to a paddle attachment. On low speed and add vanilla bean, salt, and confectioners sugar.
- Increase speed until well combined, scraping down bowl as needed.
- Give a nice stir by hand. Transfer buttercream into a piping bag or apply directly to cupcakes with spatula.
- Finish the top of the cupcakes with a drizzle of honey or a white chocolate honeycomb.
Notes
Honey Buttercream adapted from Zoë Bakes by Zoë François.
White chocolate honeycomb garnish instructions are available above.