Honey Lemon Cupcakes (with Honey Cream Cheese Frosting)
- Yield 12
- Prep 25 minutes
- Cook 20 minutes
- Total 45 minutes
Honey Lemon Cupcakes (with Honey Cream Cheese Frosting) is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 cup milk
- 1/4 cup honey
- 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 2 Tbsp. lemon zest
- 1 (8 ounce) package cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/3 cup honey
- 3-4 cups powdered sugar
Method
Warm oven to 350 degrees. Line a muffin tin with baking cups.
Using an electric stand mixer, cream together butter and sugar on medium-high speed for about 2 minutes. Tip in eggs, one at a time, and mix until just combined.
In a separate bowl, whisk together flour, baking powder, and salt. In a smaller bowl, combine milk, honey, vanilla, lemon juice and lemon zest.
Tip in half of the flour mixture to the butter mixture, beating until just combined. Tip in in the milk mixture, then add the remaining flour mixture, mixing until just combined.
Fill baking cups 2/3 of the way full. (Check out this post to see how the cook fill cupcakes uniformly.) Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Move to a wire rack to cool completely before frosting.
Using an electric mixer, beat the cream cheese, butter and honey until fluffy, about 2-3 minutes. Gradually add in powdered sugar until you reach your desired consistency. Pipe or spread onto cupcakes.
