Honey Cupcakes
Fluffy, golden, and moist honey cupcakes with natural sweetness, perfect for any occasion.
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Servings: 12 cupcakes
Calories: 210kcal
Cost: $6–$8
Equipment
- 1 Standard 12-cup muffin pan
- 1 Electric mixer
- 2 Large mixing bowl
- 1 Wire cooling rack
- - Measuring cups/spoons
- 1 Rubber spatula
- 12 Paper cupcake liners
- 1 Small saucepan for warming honey
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup pure honey slightly warmed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a separate bowl, beat the softened butter and brown sugar using an electric mixer until light and fluffy.
- Add the slightly warmed honey and eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the vanilla extract. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Do not overmix.
- Fold in the sour cream and lemon zest using a rubber spatula until just combined.
- Divide the batter evenly among the prepared cupcake liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cupcakes are delicious on their own or topped with a light honey frosting. Store in an airtight container for up to 3 days.
Nutrition
Serving: 65g | Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 120mg | Potassium: 80mg | Fiber: 1g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 1mg