Honeybee Vanilla Cupcakes

Honeybee Vanilla Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, at room temperature
2/3 cup honey
1 1/2 sticks butter, melted
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 cup milk
“Buttercream” Frosting Filling**

 

**”Buttercream” Frosting Filling:
1/2 cup cream cheese, softened
1 1/2 cup powdered sugar
1 tsp. vanilla extract

 

Preheat the oven to 350 degrees.

Prepare a honeybee bunt cake pan or regular cupcake tin with oil and flour.

Whisk the flour, baking powder and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.

Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). 
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.
Cool on the rack completely. 

 

Beat together the cream cheese and powdered sugar and vanilla to create the frosting filling.

To fill the muffins, slice the top off each muffin to create an even surface. Using a melon baller, create about a 1″ hole inside the bottom portion of the muffin, below the top. Fill with the “buttercream.” 

 

Place the top back on the muffin – OR if you’re using the honeybee Bundt pan, perform the same action on the hive end of the muffin (fill both top and bottom) and stick them back together.

Feel free to frost with extra “buttercream” and decorate with extra candied bees and drizzle with honey.

Yummy!