Honey Cupcakes with Strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
4. Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners' sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.

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Reviews (9)

Your Rating:

19

shannie21

Mar. 21, 2008

"Not very good, taste like bread, i wouldn't make these again..." See more"

11

Sola

Aug. 16, 2010

"I make these with whole wheat flour, a little extra milk, and some cinnamon and orange. They have a fine, dense crumb and a perfect "grown-up cupcake" flavor. I like them with a cream cheese frosting..." See more."

7

Fauna414

Mar. 3, 2011

"VERY good! Came out great. I made them in a mini muffin tin and had 42 mini cupcakes! I changed the frosting slightly by adding a package of cream cheese to make it more sturdy/thicker (as per the ..." See morewhipped frosting recipes on here). Added tiny bits of strawberries straight to the "frosting" and they came out fantastic! You can taste the honey in these for sure! Mine ended up like mini strawberry shortcakes."