Twice Baked Honey Cupcakes

Twice Baked Honey Cupcakes are a different kinds of cupcakes, and even better with a cream cheese frosting!

To end this week of cupcake recipes is one that has a little more of a sophisticated flavor. A combination that I would not normally do.

These twice-baked honey cupcakes are based on the honey cakes from Lord of the Rings. We had a Lord of the Rings themed baby shower and tried to stay true to the theme, then we added the cream cheese frosting and a Biscoff topping that I didn’t get a picture of.

You will like these cupcakes, give them a try! This makes 12 cupcakes!

Twice Baked Honey Cupcakes

Ingredients

• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1 tablespoon cornstarch
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)
• zest 1 lemon
• 1/4 tsp freshly ground nutmeg
• 3/4 cup milk
• 2 eggs
• 3/4 cup high-quality honey + 1/4 cup honey for drizzling on top
• 1 tsp vanilla

Frosting Ingredients

• 4 oz softened cream cheese
• 4 tablespoons of softened butter
• 2 1/2 cups of powdered sugar
• 3 tablespoon whole milk

Directions

1. Preheat the oven to 350F.
2. Line a cupcake pan with cupcake liners.
3. In a medium bowl, whisk together the flour, baking powder, salt, cornstarch, nutmeg, and lemon zest.
4. Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravel mixture. Set aside.
5. In a small bowl whisk together the milk, eggs, honey, and vanilla.
6. Pour the liquids over the dry mixture and combine until just combined – do not over-mix.
7. Spoon the batter into 12 cupcake liners – it will be between 1/4 cup and 1/3 cup of batter each.
8. Bake for 16 minutes, or until mostly done but not quite golden enough.
9. Remove from the muffin pan (Be super careful, it’s hot!) and place the muffins on a Silpat lined rimmed baking sheet.
10. Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.
11. Using a silicone pastry brush, coat the tops of the cakes with the honey (it’s ok for it to drip down the sides). Allow sitting for about 5 minutes to let the honey soak into the cakes.
12. Bake for an additional 10-12 minutes, or until the cakes are golden brown.
13. Remove from the oven and allow to cool.
14. While they cool, mix together the frosting ingredients until smooth. Then frost the cupcakes.
15. Enjoy!

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