Gather the cupcake ingredients - * Milk * Vegetable oil * Honey * Eggs * Vanilla extract * Sugar * Flour * Baking powder * Salt
In a large bowl, whisk together the milk, vegetable oil, honey, eggs, and vanilla.
– Next, add the sugar and whisk to combine. – Add the flour, baking powder, and salt. Mix just until no large lumps of flour remain.
– Divide the cake batter between the muffin tins. – Bake for 15-17 minutes. – Remove the cupcakes to a wire rack to cool.
Gather the frosting ingredients - * Powdered sugar * Butter * Honey * Vanilla extract
Add the softened butter and honey to the bowl of a stand mixer. Beat on medium speed until well combined - about 30 seconds.
– With the mixer on low speed, slowly add the powdered sugar, vanilla, and salt. – Turn the mixer to high speed and beat until the frosting is light and fluffy.
Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
Store any leftover cupcakes in an airtight container in the fridge for up to three days.
Full recipe at mildlymeandering.com