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Moist Honey Vanilla Bean Cupcakes with Easy Homemade Creamy Frosting

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These honey vanilla bean cupcakes are moist, tender, and perfectly balanced with natural sweetness and a creamy, luscious frosting. A quick and easy recipe perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g), sifted
  • 1 ½ teaspoons baking powder (6g)
  • ¼ teaspoon salt (1.5g)
  • 6 tablespoons unsalted butter (85g), softened
  • ¼ cup honey (85g), mild variety like clover
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 vanilla bean pod, split and scraped
  • ½ cup whole milk (120ml)
  • ¼ cup plain yogurt (60g), Greek yogurt works too
  • ½ cup unsalted butter (113g), softened (for frosting)
  • 4 ounces cream cheese (115g), softened
  • 1 ½ cups powdered sugar (180g), sifted
  • 2 tablespoons honey (40g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter, honey, and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, scraping the bowl between additions. Stir in the vanilla bean seeds and pod.
  5. Alternate adding the dry mixture and the milk/yogurt blend to the butter mixture, starting and ending with the dry ingredients. Mix gently on low speed just until combined after each addition.
  6. Remove the vanilla pod pieces before baking.
  7. Spoon batter into liners, filling each about 2/3 full (yields 12 cupcakes).
  8. Bake for 18-22 minutes until a toothpick inserted comes out clean or with a few moist crumbs. Cupcakes should spring back lightly when pressed.
  9. Transfer cupcakes to a wire rack and cool completely before frosting.
  10. For the frosting, beat the softened butter and cream cheese together until smooth.
  11. Gradually add powdered sugar, honey, vanilla extract, and salt, beating until fluffy and spreadable.
  12. Frost the cooled cupcakes using a piping bag or butter knife. Optionally, sprinkle flaky sea salt or drizzle honey on top.

Notes

Do not overmix the batter to avoid dense cupcakes. Remove vanilla pod pieces before baking to prevent stringy bits. Frost cupcakes only when fully cooled to prevent melting. For a dairy-free option, substitute butter with vegan margarine and cream cheese with coconut yogurt. For gluten-free, use a cup-for-cup gluten-free flour blend. Chilling frosting before piping helps maintain shape. Brush cupcakes with honey syrup if they seem dry.

Nutrition

Keywords: honey vanilla bean cupcakes, moist cupcakes, creamy frosting, easy cupcake recipe, homemade frosting, vanilla bean dessert, honey dessert

Find it online: https://yumnode.com/moist-honey-vanilla-bean-cupcakes-recipe-easy-homemade-creamy-frosting/