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Lemon Honey Cupcakes

Lemon Honey Cupcakes
Adapted from Women’s Day Magazine
Makes 24 cupcakes

2 ¾ cups all purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
¼ cup milk
Zest of 1 lemon
3 to 4 tablespoons lemon juice (from 1 lemon)
½ teaspoon lemon extract
¾ cup (1 ½ sticks) unsalted butter, room temperature
¾ cup honey
¼ cup sugar
3 large eggs

2 cups confectioners’ sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
2 tablespoons lemon juice
¼ teaspoon lemon extract
Pinch of salt
Food coloring (optional)

1. Preheat oven to 350F. Line two standard 12-cup muffin tins with liners; set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a small bowl, whisk together sour cream, milk, lemon zest, lemon juice, and lemon extract; set aside.
3. In the bowl of an electric mixer on medium speed, cream together butter, honey, and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating until combined after each addition.
4. Reduce speed to low. Add flour and sour cream mixture alternately, beginning and ending with the flour mixture. Beat until just combined.
5. Spoon mixture into prepared muffins cups, adding ¼ of a cup of batter to each cup, filling about 2/3 full. Bake for 18 to 20 minutes, rotating pans halfway through, until lightly golden and a tester inserted in the center of the cakes comes out clean. Cool in pan for 10 minutes before transferring to wire rack to cool completely.
6. While cupcakes are cooling, make frosting: Cream together butter and sugar in the bowl of an electric mixer until smooth and fluffy, about 3 minutes. Add lemon juice, lemon extract, and salt, beating until fluffy. Add food coloring, if using. Transfer to pastry bag and pipe frosting onto cooled cupcakes.

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