I don’t know about you, but I just love anything citrus. You name it – lemons, limes, oranges, or whatever. And when you add sweet and sticky honey to the mix, you simply can’t beat it.
Lemon Cupcakes with Citrus Honey Glaze
Today I’m going to share with you this amazing recipe that my grandmother used to make. She used to whip up a batch any time we came to visit her. She always served them on this silver oval-shaped tray that was very heavy. Or maybe it seemed heavy because we were just kids at the time. I guess this was her way of welcoming us and letting us know how much she missed us. As I remember, my parents (including us six kids), only made the trip to her house once, maybe twice, a year; so it was very special. Grandma has long since past away, but every time I make these, I remember a piece of my childhood, and my Grandma.
What I like about these scrumptious cupcakes is that they are so easy to make. They taste like you spent the whole day making them. You can serve them up for a nice dessert for the family after dinner, or you can serve them at a special occasion. The sky’s the limit with these little gems. They are also very beautiful to the eye because the honey in the glaze makes them shimmer and shine. Honey recipes are great to use because not only does honey taste good, but you are using an ingredient that has so many beneficial properties as well. Enjoy!
Lemon Cupcakes with Honey Citrus Glaze
3 cups cake flour
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened at room temp
3 cups sugar
6 large eggs at room temp
1 cup sour cream
For the Glaze
1 1/2 cups powdered sugar
1/4 cup honey
This is what you do:
Prepare 12 large muffin tins by covering each with cupcake wrappers. Preheat oven to 325F.
Zest 3 lemons and combine the zest with the 3 cups sugar until well combined. Juice these lemons and set aside the juice for adding later.
In another bowl sift the salt, soda, and flour and set aside.
With an electric mixer, mix the butter and lemony sugar until combined, about 2-3 minutes. Add eggs, one at a time until the mixture is light and fluffy, then add vanilla. At this point, add the flour mixture a little at a time (and on the lowest mixer setting), scraping the bowl to make sure all the batter is incorporated. Turn off the mixer and, by hand, fold in the sour cream and lemon juice. Pour the batter into the cupcake tins and bake until a toothpick inserted in the center comes out clean, about 1/2 hour depending on your oven.
While the cupcakes are cooling, make the glaze by combining the juice from the last two lemons with the powdered sugar. You can add more, or use less, sugar so that the mixture is thick but still able to stir. Add the honey and combine. The honey will allow the mixture to loosen so that it is pourable and has a nice glossy sheen. Pour this glaze over cooled cupcakes. They taste even better the second day, so they make a good do-ahead dessert recipe as well. Enjoy!
Why not share your favorite honey recipe in the comments section!
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