Products of the Hive

Honey Bee Cupcakes

Makes 2 dozen cupcakes

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1-1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 1 vanilla bean, split and scraped
  • 1 Tablespoon vanilla extract
  • 6 eggs, room temperature
  • 1 cup buttermilk
  • Burnt Honey Buttercream, (recipe below)

Heat oven to 325°F. Line muffin pans with 24 paper cupcake liners. Sift together flour, baking powder and baking soda; add salt. Combine butter, sugar, vanilla bean (seeds only) and vanilla extract in the bowl of an electric mixer. Beat on medium high speed with paddle attachment for about 3 minutes.

Reduce speed to low and add eggs, one at a time, making sure each egg is completely mixed in before adding the next. Add flour mixture on low speed in 3 additions, alternating with buttermilk in 3 additions. Spoon batter into prepared muffin pans. Bake about 15 minutes or until a toothpick inserted into cupcakes comes out clean. Allow cupcakes to cool completely; frost with Burnt Honey Buttercream.

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