Honey Cupcakes

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350ºF. Line a 12-well cupcake pan with paper liners.

1. Gather the ingredients together. Measure the flour using the fluff/sprinkle/level method. This will make sure you’re not adding in too much flour so the cupcakes aren’t heavy and dry.
2. In a large bowl, whisk together the wet ingredients: whole milk, vegetable oil, honey, eggs, and vanilla extract.
3. Add in sugar. Whisk to combine. Add in flour, baking powder and salt. Mix just until no large lumps remain. Do not overmix.
4. Evenly divide the batter between the wells of the prepared pan, filling each cupcake wrapper 2/3 full. Bake for 15 to 17 minutes, or until you can smell the aroma of cupcakes in your kitchen, and a skewer inserted into the center of 3 cakes comes out clean.

Honey Buttercream Frosting

1. Add honey and softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a hand mixer). Beat on medium speed for about 30 seconds, or until well combined.
2. With the mixer on low speed, add in vanilla extract. Slowly add in the powdered sugar.
3. Once the powdered sugar is incorporated, turn the mixer on high speed. Beat for 1 to 2 minutes, until light and fluffy. 
4. Transfer the frosting to a piping bag fitted with your favorite metal tip. Frost the cupcakes in tall swirls, leaving an unfrosted border around the sides so the golden cake is visible. If desired, decorate with white pearl sprinkles.