Honey-Infused Vanilla Bliss Cakes
Indulge in the lusciousness of Wildflower Honey Cupcakes, where each bite of these tender vanilla cakes is enriched with the natural sweetness of local Idaho wildflower honey. Topped with a velvety honey buttercream, these cupcakes are perfect for any occasion, offering a delightful twist on a classic favorite. Sweet, aromatic, and inviting, they are sure to enchant your taste buds!
ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup Idaho wildflower honey
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk For the honey buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup Idaho wildflower honey
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (as needed)
steps
- 1.
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- 2.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3.
In a large bowl, beat the softened butter and honey until creamy.
- 4.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- 5.
Gradually add the dry ingredients to the wet mixture alternating with the milk, starting and finishing with the flour. Mix just until combined.
- 6.
Divide the batter evenly into the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- 7.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. For the honey buttercream:
- 8.
Beat together the softened butter and powdered sugar until creamy.
- 9.
Add the wildflower honey and vanilla extract, mixing until smooth.
- 10.
If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is achieved.
- 11.
Frost the cooled cupcakes and drizzle with extra honey if desired.
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