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Perfect Honey Vanilla Cupcakes with Buttercream Flowers

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Delight in these moist honey vanilla cupcakes topped with elegant homemade buttercream flowers. A quick and easy recipe perfect for special occasions or a sweet everyday treat.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour, sifted
  • 1 ½ teaspoons (6 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • ¼ teaspoon (1.5 grams) salt
  • ½ cup (115 grams) unsalted butter, softened
  • ⅓ cup (113 grams) honey, preferably mild floral variety like clover honey
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ cup (120 ml) whole milk, room temperature (can substitute almond milk for dairy-free option)
  • For Buttercream Flowers:
  • 1 cup (230 grams) unsalted butter, softened to room temperature
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2–3 tablespoons (30–45 ml) whole milk or heavy cream
  • Gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter, honey, and granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Mix gently to avoid overmixing.
  6. Spoon batter evenly into liners, filling about two-thirds full (roughly 2 tablespoons per cupcake).
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Remove cupcakes from pan and cool completely on a wire rack, about 30 minutes.
  9. For buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, vanilla extract, and milk or cream. Beat until light and fluffy, about 5 minutes. Adjust consistency as needed.
  11. Divide buttercream into small bowls and tint with gel food coloring if desired.
  12. Fill piping bags fitted with petal and leaf tips. Pipe flowers onto cooled cupcakes, starting with petals from outside inward, then add leaves.
  13. Chill frosting if too soft before piping for better shape retention.

Notes

Avoid overmixing batter to keep cupcakes tender. Use room temperature ingredients for best results. Chill buttercream if too soft before piping. Store cupcakes in airtight container at room temperature up to 2 days or refrigerate up to 1 week. Freeze unfrosted cupcakes wrapped tightly for up to 3 months.

Nutrition

Keywords: honey vanilla cupcakes, buttercream flowers, easy cupcakes, homemade cupcakes, baking, dessert, sweet treat

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