My youngest son is turning two in a couple of weeks, and I have been busy testing out recipes for his birthday party brunch. I was looking for a cupcake recipe that was light and delicious without being overly sweet, and this one from Half Baked: The Cake Blog was exactly what I was wanted.
1 stick butter, room temperature
3/4 cup sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla
Yields 12 cupcakes
1. Preheat your oven to 350, and line your cupcake pans.
2. Mix together the flour, salt and baking powder in a small bowl.
3. Cream together the butter and sugar until well combined and then beat in the eggs one at a time.
4. In another small bowl, mix together the buttermilk, honey and vanilla.
5. Combine all three bowls of wet and dry ingredients and mix well.
6. Fill your cupcake liners about 2/3 of the way full and bake for 18-20 minutes.
1 1/2 sticks unsalted butter, room temperature
4 oz cream cheese, softened
3 cups powdered sugar
3 Tbsp honey
yellow food coloring (optional)
1. With a mixer, combine the butter and cream cheese.
2. Add powdered sugar and mix well.
3. Add honey and food coloring (if desired) to tint frosting.
I really loved the texture of this cake – a little bit denser than you’d get with a boxed cake mix, but still super moist and fluffy. I think they’ll be perfect to serve at our birthday brunch because they’re not too crumbly and they hold together well (ie. not too messy for the kiddos!). I’m thinking that these would also taste amazing with lemon or vanilla bean frosting too!
And if you want another great kid-friendly cupcake recipe, check this carrot cake that Kelley made for her daughters first birthday party.