Ingredients
½cupunsalted butter,1 stick, softened
¾cupgranulated sugar
2eggs
1½cupsall-purpose flour
1tspbaking powder
1tspsalt
½cupmilk
¼cuphoney
1tbsplemon juice
1tspvanilla extract
2tbsplemon zest
8ozpackage cream cheese,room temperature
¼cupunsalted butter,room temperature
⅓cuphoney
4cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. Line a muffin tin with baking cups.
Using an electric stand mixer, cream together butter and sugar on medium-high speed for about 2 minutes. Add eggs, one at a time, and mix until just combined.
In a separate bowl, whisk together flour, baking powder, and salt. In a smaller bowl, combine milk, honey, vanilla, lemon juice and lemon zest.
Add half of the flour mixture to the butter mixture, beating until just combined. Add in the milk mixture, then add the remaining flour mixture, mixing until just combined.
Fill baking cups ⅔ of the way full. Bake for 18 to 20 minutes. Transfer to a wire rack to cool completely before frosting.
Using an electric mixer, beat the cream cheese, butter, and honey until fluffy, about 2 to 3 minutes. Gradually add in powdered sugar until you reach your desired consistency. Pipe or spread onto cupcakes.
