Honey & Vanilla Bean Cupcakes
Prep time
Cook time
These vanilla bean cupcakes have a hint of honey flavor, and are topped with a delicious honey vanilla cream cheese frosting. Recipe source: Adapted from The Cake Blog, via Crave. Indulge, Satisfy.
Serves: 24 cupcakes
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 and ¼ cup granulated sugar
  • 4 large eggs at room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup honey
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, seeded
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup honey
  • 6-7 cups powdered sugar
  • 1 vanilla bean, seeded
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325 degrees (F).
  2. Prepare two muffin tins (24 cups) with paper liners. Set aside.
  3. In a medium sized bowl, combine flour, salt and baking powder with a whisk. Set aside.
  4. In another medium bowl, combine milk, honey, lemon juice, vanilla extract and vanilla bean seeds. Set aside.
  5. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  6. One at a time, add eggs, beating each until just incorporated before next addition.
  7. Add half of the flour mixture, and beat just until incorporated.
  8. Add half of the milk mixture, and beat until just incorporated.
  9. Add the rest of the flour, and again beat until just incorporated.
  10. Finally, add the remaining milk and beat until just incorporated.
  11. Scrape your bowl as needed.
  12. Fill each cupcake paper ½ to ⅔ full.
  13. Bake for 18-22 minutes or until a cake tester comes out clean.
  14. If baking in a dark/coated muffin tin, I would recommend placing muffin tins on a baking sheet so the bottoms don't get too dark.
  15. Allow to cool on a wire rack for a couple of minutes, then remove from pan and cool completely before frosting.
  1. Beat together butter and cream cheese until completely combined and smooth.
  2. Add powdered sugar and beat on low until powdered sugar starts to moisten.
  3. Add honey, vanilla extract and vanilla bean.
  4. Beat on low until incorporated, and then increase speed to medium until light and fluffy.
  5. Frost as desired.
  6. Store in an airtight, refrigerated container until 30 minutes prior to serving.
  7. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/09/honey-vanilla-bean-cupcakes.html/