Beauty shot of Molly Yeh's Honey Cupcakes with Salted Honey Frosting as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Honey Cupcakes with Salted Honey Frosting

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 35 min
  • Yield: 12 cupcakes
Molly says "sometimes you just need a little bite of cake"—and these cupcakes take care of that craving. They’re super moist and topped with a sweet and creamy salted honey frosting. Great for celebrations like birthdays and Rosh Hashanah, thanks to the addition of apple pie spice and honey…mmm!





  1. Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 12-space cupcake pan with paper liners.
  2. To make the cupcakes: In a medium mixing bowl, whisk together the flour, baking powder, apple pie spice, salt and baking soda. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Cream on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs one at a time, scraping down the work bowl between additions (the mixture will look slightly curdled; that’s okay). Add the honey, neutral oil and vanilla and beat on high until smooth. Beat in half of the flour mixture on low until combined, then beat in the buttermilk, followed by the remaining flour mixture. Beat on high for a few seconds until smooth and light. Add in the walnuts and stir just to combine.
  4. Divide the batter evenly among the paper liners with a large ice cream scoop. Bake until the edges are golden and a tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely.
  5. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, 1 to 2 minutes. Beat in the honey until smooth. Add the confectioner’s sugar and beat on low to combine, then add the vanilla and salt and a tablespoon of the cream. Beat on high until smooth and very light and fluffy, 2 to 3 minutes, adding a little more cream if needed to make a spreadable frosting.
  6. Using an offset spatula, frost the cupcakes. Top each with a sprinkle of chopped walnuts if desired and a tiny drizzle of honey.
  7. The cupcakes are best the day they are made, but leftover cupcakes will keep in a tightly sealed container for 1 to 2 days.