Another birthday, another batch of cupcakes! As always, there’s a story behind these cupcakes, and it all started with a joke about protein cupcakes. Yes, protein cupcakes do exist. My coworker is volleyball player and she eats pretty healthy, so although I came about *this* close to actually trying it out, she decided she really wanted lemon cupcakes, so here it is.
This week, I’m all about lemon with these lemon cupcakes with lemon frosting with a little honey added. You don’t notice a big difference with the honey, but I still think it complements the lemon frosting really well, even with just a little bit of it. Ingredients like honey also add a sweetener alternative so you don’t need to overdue it on sugar to get the sweetness you want (or need) in frosting.
- 1 1/2 cups of butter (3 sticks), soft
- 3 cups of powdered sugar
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2 tsp honey
First, cream together the butter and sugar to taste. Add more or less sugar to your liking. Then mix in the vanilla, honey and lemon extract.
Then pipe the frosting on to cool cupcakes. I topped mine with small white edible pearls to class ’em up. These lovely lemony cupcakes with lemon frosting will have you thinking it’s summer time, sipping lemonade on the beach. Enjoy!