Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup plain Greek yogurt
- 2 tbsp honey (for syrup)
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and ¾ cup honey until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk/yogurt mixture, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among liners (fill ⅔ full). Bake 16–18 minutes until a toothpick comes out clean.
- Let cool 5 minutes, then transfer to a wire rack. Mix 2 tbsp honey with lemon juice for syrup; brush lightly over cooled cupcakes.
- Frost with vanilla buttercream and pipe a honey pot lid shape using yellow fondant. Add edible bees and drizzle with honey.
Notes
- For vegan option: substitute butter with coconut oil, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use agave instead of honey.
- Fondant lids can be made ahead and stored in an airtight container for up to 3 days.
- Garnish with edible gold dust for extra shimmer.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 285 Kcal
- Sugar: 22g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
