Honey Vanilla Cupcakes

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Springtime is the best time. The snow has melted, the days are getting warmer, and, for all you college seniors out there, thesis is finally over! Today’s post is dedicated to you hard-working college students as you submit your final papers and look forward to graduation. What better way to celebrate than by indulging in a sweet treat? A drizzle of honey makes these buttery cupcakes a tasty dessert. Give them a try as a toast to all your tremendous accomplishments this year.

Here’s What You’ll Need:

Cupcakes:

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks butter
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 2 egg whites
  • 4 teaspoons vanilla
  • 2 teaspoons vegetable oil
  • 2/3 cup whole milk

Frosting:

  • 2 sticks butter
  • 7 ½ cups powdered sugar
  • 1 tablespoon vanilla
  • ¼ cup whole milk
  • 1 squeezable tube of honey

Make It:

Pre-heat your oven to 325 degrees Fahrenheit.

Pop cupcake liners into the spaces of a cupcake or muffin tin.

In a medium-sized bowl, mix together the flour, baking powder, baking soda, and salt. Set this aside.

In a separate bowl, mix the butter and sugar together. (Most recipes will tell you to use an electric mixer, but a wooden spoon or rubber spatula and some elbow grease works just fine!) Combine the butter and sugar together until the mixture is light and fluffy.

Add the eggs and egg whites into the butter and sugar mixture. Continue stirring until they are completely mixed in.

Add in the vanilla and vegetable oil. Mix well.

Gradually incorporate the dry ingredients into the mixture. Do not over-mix at this point.

Add in the milk and continue to mix slightly. Scrape the bottom of the bowl and stir the mixture for another 20 to 30 seconds or until the cupcake batter is smooth.

Place 1/4 cups of batter into each of the cupcake cases.

Bake the cupcakes for 20 to 22 minutes or until a toothpick poked into the center of one comes out clean. At this point, allow the trays to cool for a bit on a wire cooling rack.

Remove the cupcakes from the tray and set them aside to cool down completely while you make the frosting.

In a new bowl, beat the butter with a paddle until it is smooth.

Add in the powdered sugar and vanilla and mix until everything is creamy.

Gradually add in the milk, starting with only half. Continue mixing in milk until everything is smooth.

Stir the buttercream frosting for another 4 to 5 minutes. At this point, you can store it in the refrigerator until you are ready to decorate.

When the cupcakes have cooled completely, fill a Ziploc or piping bag with your frosting and snip off the tip. After you frost the cupcakes, follow up with a drizzle of honey. Then you’re all set!

I hope you enjoyed this recipe! If you do decide to give it a try, make sure to let me know what you think in the comments! Congrats again to all you graduating seniors! Happy baking!

 

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