Honey Bee Cupcakes

4.50 from 12 votes

A super delicious and moist cupcake with a tender honey buttercream on top. What a great way to celebrate warm weather than with this tasty dessert?

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 412kcal

Cost: Recipe $6.57 / Cupcakes $0.55

1 ½ cup all-purpose flour ($0.20)
1 teaspoon baking powder ($0.05)
½ teaspoon salt ($0.01)
½ cup milk ($0.10)
¼ cup honey ($0.96)
1 teaspoon vanilla extract ($0.03)
½ cup unsalted butter, softened ($0.99)
½ cup granulated sugar ($0.18)
2 large eggs ($0.30)
¼ cup sour cream ($0.25)

¼ cup unsalted butter ($0.50)
4 ounces cream cheese, softened ($0.93)
4 tablespoons honey ($0.96)
3 cups powdered sugar ($1.08)
1-3 teaspoons milk, as needed ($0.03)

Preheat & Prep: Preheat the oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a small bowl, whisk together the milk, honey, and vanilla extract. Set aside.
Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat the butter and sugar on medium speed for about 2 to 3 minutes until light and combined.
Add Eggs and Sour Cream: Add the eggs one at a time, beating well after each addition. Add the sour cream and mix until incorporated, scraping down the sides of the bowl as needed.
Combine Batter: Alternately add the dry ingredients and the honey milk mixture, starting and ending with the flour. Mix just until combined after each addition.
Fill & Bake: Divide the batter evenly among the cupcake liners, filling each about two thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frost & Serve: Once cooled, frost with honey buttercream and serve.

Cream Base: In a mixing bowl, beat the butter, cream cheese, and honey until smooth and fully combined.
Add Sugar: Gradually add the powdered sugar one cup at a time, mixing well after each addition.
Adjust Consistency: Add milk one teaspoon at a time until the desired frosting consistency is reached. Scrape down the bowl as needed while mixing.

Cooling Tip: Cupcakes must be completely cool before frosting to prevent melting.
Make Ahead: Frosting can be made in advance and stored in the refrigerator until ready to use.
Frosting Tools: A piping bag or a zip top bag with the corner snipped works well. Avoid overfilling.
Honey Flavor: Different honeys produce different flavors. Raw honey gives a stronger taste while clover honey is milder.
Storage: Store frosted cupcakes in an airtight container in the refrigerator for 3 to 5 days. Frosting can be stored separately for up to 1 week in the fridge or up to 3 months in the freezer.