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National Cupcake Day!

Other then National Honey Day, Ice Cream Day, Donut Day or Taco Day this has to be one of the best days!

In honor of National Cupcake Day we present you with this amazingly sweet and light cupcake recipe that incorporates our Waterford Bee Co. Honey into the cake and the cream cheese frosting.


Ingredients Cupcakes

  • 1/2 cup milk

  • 2 tsp white vinegar

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1/4 cup honey **BUY SOME WBCo. HONEY**

  • 1 tsp vanilla extract


  • 1/2 cup unsalted butter, softened

  • 1/4 cup cream cheese, softened

  • 2 cups icing sugar

  • 1/4 cup honey


  1. Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.

  2. In a small bowl, mix together the milk and vinegar. Set aside to "sour".

  3. In a medium bowl, mix together the flour, baking powder and salt. Set aside.

  4. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing after every addition. Mix in the honey, vanilla and "soured" milk.

  5. Slowly add in the dry ingredients to the wet ingredients, mixing until just combined.

  6. Scoop the batter evenly in the prepared muffin pans, filling until around 3/4 full.

  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.

  8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to wire racks to cool completely.

  9. In the bowl of a stand mixer, cream together the butter and cream cheese. Mix in the icing sugar and honey.

  10. Pipe the frosting on the cooled cupcakes.

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