Description
Delight in these Honey Lemon Cupcakes topped with a creamy honey frosting that perfectly balances natural sweetness with a zesty citrus kick. Moist, fluffy, and bursting with fresh lemon flavor, these cupcakes make an ideal treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Honey
- 2 pieces Lemon zest
- 0.25 cup Lemon juice
- 3 pieces Eggs
- 0.5 cup Whole milk
Honey Frosting
- 3 cups Powdered sugar
- 0.5 cup Unsalted butter, softened
- 0.25 cup Honey
- 1 tablespoon Lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure an easy release after baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, building the base texture for the cupcakes.
- Add Honey: Incorporate the honey into the butter and sugar mixture, mixing thoroughly to combine for added moisture and sweetness.
- Incorporate Lemon Zest and Eggs: Stir in the fresh lemon zest followed by beating in the eggs one at a time to ensure a smooth, cohesive batter.
- Add Liquids: Mix in the lemon juice and whole milk until just combined, adding moistness and a fresh citrus tang.
- Combine Dry and Wet Ingredients: Gradually fold the flour mixture into the wet ingredients, stirring gently to avoid overmixing and keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until smooth, then gradually add powdered sugar, honey, and lemon juice, mixing until creamy and well combined.
- Frost and Serve: Apply the creamy honey frosting to the cooled cupcakes evenly and serve fresh for the best flavor and texture.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter to keep cupcakes tender and light.
- Use fresh lemon zest and juice for the best citrus flavor.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal taste.
