Ingredients for Cupcakes
- 1 ½ cups all-purpose flour
- ½ Tbsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup honey
- 1 Tbsp vanilla extract
- ½ cup Summerhill Goat Milk
Ingredients for Honey Buttercream
- 1 ¼ cups unsalted butter, room temperature
- 6 cups powdered sugar
- 1 Tbsp vanilla
- 2 Tbsp honey
- 1-2 Tbsp Summerhill Goat milk (depending on desired thickness)
How to Make It
Preheat the oven to 350 degrees.
In a medium bowl, combine flour, baking powder, salt, and mix.
In a large bowl, hand, or stand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each one.
Beat in 1/4 cup honey and vanilla extract.
With mixer on low speed, beat in dry ingredients in 3 additions, alternating with milk. Mix in each addition until just combined.
Line a cupcake tin with 12 liners and fill about 3/4 of the way full.
Bake for 17-20 minutes, until the edges are golden and the tester comes out clean.
Let cupcakes cool before frosting.
Beat the butter until light and fluffy.
Slowly add in the powdered sugar one cup at a time.
Mix in vanilla and honey.
Mix in one Tbsp of Summerhill Milk until you reach your desired consistency.
Frost your cupcakes and enjoy!