I was searching for a cupcake to make for my roommate’s birthday party and had the hardest time making a decision. For some reason, I just could not decide on the perfect cupcake to make and as I was scrolling through recipes, nothing struck me as “the one“. Do you know that feeling? Sometimes you just aren’t content with making any random cupcake, well I never am actually. So when I scrolled past this Honey Lemon Cupcake recipe from Gimme Some Lovin, I knew that this cupcake was the one.
I love everything lemon and anything with a hint of honey. The cupcakes were easy to make and tasted delicious but the best part about the whole thing was the frosting. I’m not usually that into frosting but this honey cream cheese frosting was so smooth and had such a uniquely divine taste. I doubled the recipe from Gimme Some Lovin because I needed more cupcakes but everything worked out great. I didn’t use quite as much powdered sugar as the frosting recipe calls for but that was personal taste. I thought my frosting was perfect with about half the amount of sugar in the doubled recipe.
I’ve included a link to the original recipe on her blog so you can read a little more about the cupcakes:
Honey Lemon Cupcakes
Honey Lemon Cupcakes & Honey Cream Cheese Frosting
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12-15 cupcakes
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 cup milk
- 1/4 cup honey
- 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 2 Tbsp. lemon zest
- 1 (8 ounce) package cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/3 cup honey
- 3-4 cups powdered sugar
Preheat oven to 350 degrees. Line a muffin tin with baking cups.
Using an electric stand mixer, cream together butter and sugar on medium-high speed for about 2 minutes. Add eggs, one at a time, and mix until just combined.
In a separate bowl, whisk together flour, baking powder, and salt. In a smaller bowl, combine milk, honey, vanilla, lemon juice and lemon zest.
Add half of the flour mixture to the butter mixture, beating until just combined. Add in the milk mixture, then add the remaining flour mixture, mixing until just combined.
Fill baking cups 2/3 of the way full. (Check out this post to see how I fill cupcakes uniformly.) Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.
Using an electric mixer, beat the cream cheese, butter and honey until fluffy, about 2-3 minutes. Gradually add in powdered sugar until you reach your desired consistency. Pipe or spread onto cupcakes.
(From 2013 Gimme Some Oven)