Lemon Honey Cupcakes

Ready in 45 minutes


Top-ranked recipe named "Lemon Honey Cupcakes"


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2 3/4 cups all-purpose flour
3/4 teaspoon each baking powder and baking soda
1/2 teaspoon salt
1/2 cup reduced-fat sour cream
1/4 cup milk
1 1/2 teaspoons bsp grated lemon zest
4 teaspoons bsp lemon juice
3/4 cup ; (1 1/2 sticks) unsalted butter, softened
3/4 cup honey
1/4 cup sugar
3 large Eggs
Lemon-Honey; Frosting
1 cup ; (2 sticks) unsalted butter, softened
1/4 cup honey
1 1/2 tablespoons grated lemon zest
4 cups confectioners? sugar
7 to 8 tsp lemon juice
Few; drops yellow food color

Original recipe makes 24 Servings




1. Cupcakes: Heat oven to 350?F. Line 24 muffin cups with paper liners.

2. Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.

3. Beat butter, honey and sugar in large bowl with an electric mixer 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.

4. With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

6. Frosting: Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in confectioners? sugar until blended. Beat in lemon juice and a few drops food color until mixture is fluffy and pale yellow.

7. Spoon into a large ziptop freezer bag, snip off one corner and pipe onto cupcakes, or just spread frosting onto cupcakes.


Added on Award Medal
Calories Per Serving: 290 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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