This recipe can easily be halved to make just 15 cupcakes. Serves: 30
- 2⅔ cup all-purpose flour
- ⅔ cup yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup honey
- 1 cup sugar
- 1 cup milk
- ½ cup sour cream
- 4 eggs
- 1 teaspoon vanilla
- Honey Buttercream Frosting (recipe below)
- Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
- In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, use and electric mixer (hand or standing) to beat butter, honey, and sugar together until light and fluffy (2 minutes). Beat in the eggs one at a time. Add all the liquid ingredients along with half of the dry and mix until almost fully combined.
- Add the remaining dry ingredients and mix until well combined.
- Fill tins ⅔ full (30 regular size cupcakes) and bake for 15-18 minutes until toothpick come out clean (start making the frosting while cupcakes are cooking). Cool for 5 minutes in tins and then remove onto a wire rack to cool completely. Pipe on frosting when cooled (or just eat them as is because they are D-licious!).
HONEY BUTTERCREAM FROSTING
This recipe makes enough to frost 30 cupcakes with plenty of frosting. If you want to spread the frosting on with a knife you’ll only need half a recipe.
- ¾ cup milk
- ¼ cup cream
- ¼ cup flour
- 2 sticks butter, softened
- 2 cups powdered sugar
- ¼ cup honey
- ½ teaspoon vanilla
- Pinch of salt
- In a small sauce pan, whisk together milk, cream, and flour over medium-high heat. Once it gets thick (3-5 minutes) remove from heat, pour into a shallow bowl and place in the freezer for 15-20 minutes but give it a stir after 10 minutes (you can also cover and place in the fridge for a few hours or overnight).
- Remove from the freezer once the mixture is room temperature or cool.
- While the cooked mixture is in the freezer, using an electric mixer, beat butter for 2 minutes on medium speed.
- Add the honey and powdered sugar and starting out on low (so you don’t get a white cloud in your face) mix until light and fluffy.
- Add the cooled cooked mixture in a little at a time while mixing and beat until fully combined. If needed, add a little milk (1 tablespoon at a time) to thin or powdered sugar to thicken.
- Spread on with a knife or place in a pastry bag with a star tip and pipe on.
If you don’t want to make the thickener you can just make the frosting leaving the milk, cream, and flour out and increase the powdered sugar to 4-5 cups with a little milk or cream to thin it.
Credits to: garnishandglaze.com; pamperedchef.biz/elizabethbarrett