Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking powder: 2 tsp (10g)
- Baking soda: 1 tsp (5g)
- Salt: 1/2 tsp (2.5g)
- Unsalted butter, softened: 1 cup (225g)
- Honey: 1/2 cup (125ml)
- Milk: 1 cup (250ml)
- Large eggs: 2
For the Strawberry Filling:
- Strawberries, hulled and sliced: 2 cups (500g)
- Granulated sugar: 1/2 cup (100g)
- Lemon juice: 2 tbsp
For the Honey Buttercream Frosting:
- Unsalted butter, softened: 1 cup (225g)
- Honey: 1/2 cup (125ml)
- Powdered sugar: 3 cups (375g)
- Milk: 1-2 tbsp
Preparation Time:
- Preparation: 20 minutes
- Baking: 18-22 minutes
Difficulty Level:
Preparation Method Steps:
For the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
- Fill the prepared muffin cups about 2/3 full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
For the Strawberry Filling:
- In a medium bowl, combine the strawberries, sugar, and lemon juice. Let rest for at least 15 minutes, or until the strawberries have released their juices.
For the Honey Buttercream Frosting:
- In a large bowl, cream together the butter and honey until light and fluffy.
- Gradually add the powdered sugar, alternating with 1-2 tbsp of milk as needed to achieve a smooth and spreadable consistency.
Assembly:
- Cut a small hole in the center of each cupcake and fill with the strawberry filling.
- Frost the cupcakes with the honey buttercream frosting.
- Decorate with additional strawberries, sprinkles, or edible glitter, if desired.
Nutritional Information:
(per cupcake)
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 4g
Dish Characteristics:
- Sweet and tangy
- Moist and fluffy
- Perfect for any occasion
- Easy to make
User Comments:
- "These cupcakes are absolutely delicious! The honey flavor is subtle and perfectly balanced by the tangy strawberries. The frosting is rich and creamy, making them an irresistible treat."
- "I made these for my daughter's birthday party and they were a huge hit with all the kids and adults alike. They're so easy to make and they always turn out perfect."
- "I love that these cupcakes are made with honey instead of sugar. It gives them a unique and delicious flavor."
Special Precautions and Tips:
- Do not overfill the muffin cups, as the batter will rise during baking.
- Allow the cupcakes to cool completely before frosting, as the heat can cause the frosting to melt.
- If the strawberry filling is too thick, add a little more lemon juice to loosen it up.
- You can use any type of frosting you like on these cupcakes, but I highly recommend the honey buttercream frosting for a perfect flavor combination.
