Sweet and Spicy Cupcakes

Welcome friends… I am back and tan (in a slightly raccoon-y pattern)  and ready to bake, 

I have so much to tell you from my vacation and SITS Bloggy Boot Camp. But unfortunately that isn't going to happen today… I still have 721 pictures to sort through along with at least 100 business cards and 15 pages of notes from Bloggy Boot Camp.  But instead of all that I thought I would tempt you with a bit of Cinnamon and  Honey Cupcakes with divine buttercream. (Honestly the buttercream is so amazing and truly luscious that I would most likely skip the cake in favor of a spoon.) But check out what my friend Katrina has deliciously decided to do with buttercream. It is breathtaking and this would be a perfect buttercream to make with it. Check it out here. Oh you are in for such a treat!!! 

When I set out to make this recipe I wanted a very clear and definite honey flavor. My mom had just purchased a gallon of fresh Indiana blueberry honey at the local farmers market. She had sent me some in a jar and it is stunning, bright and sweet with freshness I have never tasted. Amazing! So I wanted the cupcakes to have this honey as their flavor. Unfortunately this didn't happen, they were good cupcakes and freakn' awesome buttercream, but the honey flavor wasn't shining though. In fact, if  you had just tasted one, you would have never know there was any honey there… bummer. Luckily for me the buttercream was divine and had some very pronounced and delightful honey flavors! Yay...

Honey Cinnamon Cupcakes

From Martha Stewart's Cupcakes

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon course salt

1/2 teaspoon cinnamon

2 large eggs, room temperature

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 up plus 2 tablespoons good-quality honey

1/2 cup milk, room temperature

1/2 cup vegetable oil

1/2 teaspoon finely grated lemon zest

Preheat the oven to 325˚F. Line a standard muffin tin with paper liners. 

Whisk together  flour, baking  powder, baking soda, salt and cinnamon.

With an electric mixer on high, beat eggs and sugars until pale and thick. Whisk together honey, milk, oil and zest. On low speed, mix  honey mixture into egg mixture . Add flour mixture in two batches, mixing until just combined.

Divide batter among lined cups, filling each three-quarters full. Bake, rotating  ins halfway through, until golden brown and tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks and cool 15 minutes. turn out cupcakes onto racks and let cool completely.

Honey Cinnamon Buttercream

adapted from Martha Stewart

1 1/4 cup confectioners' sugar

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon
• In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.