Honey Lemon Cupcakes
For the Cupcakes:
1/4 cup Hoosier Hill Farm Granulated Honey Crystals
1/4 cup Hoosier Hill Farm Whole Milk Powder
1 stick unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 Tbsp. lemon juice
1 tsp vanilla extract
2 Tbsp lemon zest
1/2 cup water
For the Honey Buttercream Frosting:
1 8 oz package of cream cheese, at room temp
1 stick unsalted butter at room temperature
pinch of salt
1/2 lb powdered sugar (sifted)
2 tsp vanilla extract
1/3 cup Hoosier Hill Farm Premium Honey Powder
Step one: Preheat the oven to 350 degrees, line a muffin tin with baking cups.
Step two: Using a stand mixer, cream together butter and sugar on medium-high speed. Add in the eggs and mix until combined.
Step three: In a separate bowl, whisk together the flour, baking powder, salt, whole milk powder, and honey crystals.
Step four: In a smaller bowl, combine water, lemon juice, lemon zest, and vanilla.
Step five: Add half of the flour mixture to the butter and sugar mixture, mixing until combined. Next, add in the lemon juice mixture, followed by the remaining flour mixture. Continue to mix until just combined.
Step six: Fill baking cups about 2/3 of the way full and bake for 18-20 minutes.
Step seven: Allow cupcakes to cool completely before frosting.
To make the frosting:
Step one: Make sure butter and cream cheese are both at room temperature. Begin by combining butter and cream cheese in a stand mixer, mixing until well combined.
Step two: Mix in a generous pinch of salt.
Step three: Slowly mix in powdered sugar and honey powder in small batches, mix until all of the powdered sugar is fully incorporated.
Step four: Lastly, add in the vanilla, mixing again until fully incorporated.