Honey Lemon Cupcakes with Honey Cream Cheese Frosting

Honey Lemon Cupcakes with Honey Cream Cheese Frosting

½ C. (120 g.)  unsalted butter, softened ¾ C. (170 g.) granulated sugar 2 eggs 11/2 C. (188 g.) all purpose flour 1 tsp (5 ml.) baking powder 1 tsp (6 g.) salt< ½ C (140 ml.) milk
¼ C. (90 g.)Honey
1 Tbsp (15 ml.) lemon juice
1tsp. (5 ml.) vanilla extract
2 Tbsp (16 g.) lemon zest

Preheat oven to 350°F (177°C)
Line a muffin tin with baking cups. Using an electric stand mixer, cream  together butter and sugar on medium-high speed for speed for about 2 minutes. Add eggs, one at a time, and mix until just combined. In a separate bowl whisk together flour, baking powder and salt. In a smaller bow l combine milk, honey, vanilla, lemon juice and lemon zest. Add half of the flour mixture to the butter mixture, beating until just combined. Add in the milk mixture, then add the remaining flour mixture, mixing until just combined. Fill the baking cups 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a wire rack to cool completely before frosting.

1 (8 oz.- 225g.) package of cream cheese, room temperature
¼ C. (60 g.) unsalted  butter, room temperature
1/3 C. (120 g.) honey
3-4 C. (300- 450 g.) powdered sugar
1 tsp.(5 ml.) lemon juice

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. Note: If you want  to have coloured icing, just add food colouring to all or part of the batch.
You can have even more fun by decorating the cupcakes with sprinkles, figures or even candies!

To print this recipe please go to Honey Lemon cupcakes with Honey Cream Cheese frosting

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