Honey Cupcakes with Salted Honey Frosting
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 490
- Total Fat
- 28
- Saturated Fat
- 12
- Carbohydrates
- 59
- Dietary Fiber
- 1
- Sugar
- 45
- Protein
- 4
- Cholesterol
- 79
- Sodium
- 206
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
Ingredients
Cupcakes:
1 1/2 cups (186 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon apple pie spice
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons (84 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
2 large eggs, at room temperature
1/2 cup (108 grams) honey
1/4 cup (60 grams) neutral oil
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1/2 cup coarsely chopped toasted, unsalted walnuts, plus a couple of tablespoons for topping, optional
Frosting:
3/4 cup (170 grams) unsalted butter, at room temperature
3 tablespoons (63 grams) honey, plus more for drizzling
3 cups (300 grams) confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 to 2 tablespoons heavy cream
Directions
- Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 12-space cupcake pan with paper liners.
- To make the cupcakes: In a medium mixing bowl, whisk together the flour, baking powder, apple pie spice, salt and baking soda. Set aside.
- 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.
- 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.
- 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.
- Using an offset spatula, frost the cupcakes. Top each with a sprinkle of chopped walnuts if desired and a tiny drizzle of honey.
- The cupcakes are best the day they are made, but leftover cupcakes will keep in a tightly sealed container for 1 to 2 days.