Filled with honey, these cupcakes make a sweet treat. Top them off with the perfect honey frosting. These two recipes were made for each other.
- 3⁄4 cup unsalted butter, softened
- 1⁄2 cup sugar
- 1 cup honey, plus more to serve
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 3 large eggs
- 21⁄2 cups all-purpose flour
- 1⁄2 cup plain yellow cornmeal
- 1 teaspoon baking powder
- 1⁄4 teaspoon kosher salt
- 2⁄3 cup whole buttermilk
- Honey Buttercream Frosting
- (recipe follows)
- Preheat oven to 350°. Line 18 muffin cups with paper liners.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Gradually add honey. Beat in zest and vanilla. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared muffin cups, filling each two-thirds full.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Spread Honey Buttercream Frosting over cupcakes. Just before serving, drizzle with honey.
Honey Buttercream Frosting
Yields: 6 cups
- 1 cup unsalted butter, softened
- 6 to 7 cups confectioners’ sugar
- 1⁄4 cup honey
- 2 to 3 tablespoons whole buttermilk
- In a large bowl, beat butter with a mixer at medium speed until creamy, 2 to 3 minutes. Add confectioners’ sugar and honey; beat at low speed until smooth. Gradually add buttermilk until a spreadable consistency is reached.
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