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Homemade Honey Cupcakes with Vanilla Frosting photo

Honey Cupcakes with Vanilla Frosting

These Honey Cupcakes with Vanilla Frosting are delightfully moist and flavorful! A perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1.5 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 3 tablespoons honey
  • 0.5 teaspoon vanilla extract
  • 1 large egg
  • 0.5 cup plain Greek yogurt
  • 2.5 tablespoons olive oil (or canola oil)
  • 0.5 cup almond milk
  • 1 tablespoon orange juice
  • 0.5 cup apples, finely diced
For the Vanilla Frosting:
  • 0.5 cup reduced-fat cream cheese, softened
  • 2 tablespoons raw honey (use a thick, light color honey like Honest Raw Honey)
  • 1 teaspoon pure vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake pan
  • Cupcake liners
  • Electric mixer
  • Spatula

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners to prepare for baking.
  2. In a medium bowl, whisk together the white whole-wheat flour, baking powder, and baking soda.
  3. In a large mixing bowl, combine honey, vanilla extract, egg, Greek yogurt, olive oil, almond milk, and orange juice. Whisk until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Gently fold in the finely diced apples.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for about 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
  8. In a mixing bowl, beat the cream cheese until smooth. Gradually add raw honey and vanilla extract, mixing until creamy.
  9. Once the cupcakes are completely cool, frost each cupcake generously with the vanilla frosting.

Notes

  • Ensure your ingredients are at room temperature for best results.
  • Don’t skip the cooling step before frosting; warm cupcakes can melt the frosting!
  • For a vegan option, substitute the egg with a flax egg and use a plant-based cream cheese alternative.