Ingredients
1/4 cup softened butter
1/4 cup sugar
3/4 cup honey
2 eggs
1/2 cup buttermilk
1/2 tsp. vanilla
2 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
For the Icing
2 cups powdered sugar
1/2 cup honey
3 Tbsp. lemon juice
Method
1. Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.
2. In a stand mixer, cream the butter and sugar until light and fluffy, on high speed. Mix in honey, eggs, buttermilk and vanilla until blended, on medium speed.
3. Sift together the flour, baking powder and salt, then mix into the batter until just blended. Scoop the batter into the cupcake cups evenly.
4. Bake for about 20 minutes; cupcakes are done when tops spring back lightly to the touch.
To prepare icingIn a small sauce pan, whisk ingredients over medium heat until sugars dissolve together; keep whisking to avoid clumps. Using a spoon, drizzle over the tops of cupcakes, or carefully pour over cupcakes.
Makes one dozen cupcakes.
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