This honey cupcakes recipe is sweet and so rich in taste. A quick and easy dessert for birthdays and other special occasions. It comes with a delicious honey frosting that is hard to resist.
Preheat oven to 350 degrees F. In a small bowl, combine 1 tsp baking soda and 1 tbsp white vinegar – it will sizzle/bubble; set aside.
In a medium bowl, combine 4 large eggs and 1/2 cup sugar. With an electric mixer, beat on high for about 2-3 minutes.
Microwave 1/3 cup honey for 20-30 seconds so that it’s not thick. Add the liquid ingredients to the batter: 1 cup sour cream, baking soda mixture and 1/3 cup honey. Beat on high for about 1 min, until everything mixed in well.
In a separate bowl, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt. Whisk and sift dry ingredients into the liquid batter. Continue beating on low until all flour mixed in, about 1 minute. The batter will be watery, not thick like most cupcakes.
Spoon batter into 2.5” cupcakes liners, leaving about 1/4” space to the top of each cupcake liner. (About 3.5 tbsps per cupcake). Bake for 28-30 minutes until toothpick inserted comes out clean. These will be dark in color and be round on top at first then will flatten on top a bit when cooled, that’s how they have to be.
Frosting:
In a medium bowl, with an electric mixer, beat 4 oz cream cheese for 30-40 seconds to break. Add 3 tbsps liquid honey; beat on medium for 30 seconds. Lastly, add 1 cup heavy whipping cream and continue beating on high for 2 1/2 to 3 minutes, until you get light and fluffy frosting. I used Ironwood brand tip #98 to decorate, but you can use any tip you like. Refrigerate or enjoy now!