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Fluffy Honey Cupcakes with Cinnamon Honey Buttercream Recipe

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★★★★★

4.6 from 196 reviews

These Fluffy Honey Cupcakes are light, moist, and beautifully sweetened with honey. The combination of all-purpose and cake flour results in a tender crumb, while the honey buttercream frosting adds a rich, aromatic finish. Perfect for any occasion where you want a deliciously airy cupcake with a hint of cinnamon and honey.

Ingredients

Scale

Cupcakes

  • 140 grams all-purpose flour
  • 60 grams cake flour
  • 200 grams granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 114 grams unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 tbsp honey
  • 160 grams buttermilk, room temperature

Honey Buttercream Frosting

  • 227 grams salted butter, softened
  • 240 grams powdered sugar
  • 1/4 tsp cinnamon
  • 2 tbsp honey
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a cupcake pan with paper liners and set it aside to prepare for baking.
  2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, and salt until well combined.
  3. Add Butter: Add the softened unsalted butter to the dry ingredients and beat on low speed for 3-5 minutes until the mixture has a wet sand-like texture, ensuring even distribution of fat.
  4. Incorporate Eggs and Flavors: Mix in the eggs one at a time along with vanilla extract and honey. Blend until a thick, smooth batter forms.
  5. Add Buttermilk: With the mixer on low, slowly stream in the buttermilk and continue mixing for about 2 minutes, scraping down the sides and bottom as necessary, ensuring a smooth batter.
  6. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow for proper rising.
  7. Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
  8. Cool Cupcakes: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Honey Buttercream: In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the softened salted butter on medium-high speed for 10 minutes until pale and fluffy.
  10. Add Powdered Sugar and Cinnamon: Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid dust clouds. Then, add cinnamon and scrape sides of the bowl if needed.
  11. Add Honey and Vanilla: Mix in honey and vanilla extract on medium speed for 3-5 minutes until the frosting is fully combined and fluffy.
  12. Frost Cupcakes: Using a piping bag fitted with a large star tip, frost the cooled cupcakes. Garnish with a drizzle of honey on top for extra flavor and presentation.

Notes

  • Make sure all your ingredients like butter, eggs, and buttermilk are at room temperature for best mixing and texture.
  • Filling the cupcake liners two-thirds full prevents overflow during baking while ensuring a nice dome.
  • The extended creaming of the butter for the buttercream frosting is key to achieving a fluffy, light texture.
  • You can substitute buttermilk with milk mixed with a tablespoon of vinegar if unavailable.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Keywords: honey cupcakes, fluffy cupcakes, honey buttercream, sweet cupcakes, homemade cupcakes

Find it online: https://spatulaqueen.com/fluffy-honey-cupcakes-with-cinnamon-honey-buttercream-recipe/