Cupcakes

Makes 12 cupcakes

1/3 cup unsalted butter

1/2 cup honey

2 eggs

1/4 cup plain Greek yogurt

1 teaspoon vanilla

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

1. Have a grown-up help you preheat the oven to 350°F. Line a muffin pan with cupcake liners.

2. With a grown-up’s help, heat the butter until melted in a small saucepan over medium heat.

3. In the bowl of an electric mixer set on high speed, mix together the honey and melted butter.

4. Reduce the mixer setting to low, and beat in the eggs one at a time. Add the Greek yogurt and vanilla.

5. In a separate medium-size bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Slowly add the dry ingredients into the honey mixture, beating for approximately two minutes on low or medium speed until the batter is smooth.

7. Using an ice-cream scooper, spoon the batter into the cupcake liners until they are two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

8. Have an adult remove the pan from the oven, and allow the cupcakes to cool completely, about 15 minutes, before frosting.

Vanilla Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature

3 cups confectioners’ sugar

4 tablespoons whipping cream

Directions

1. Cream the butter in the bowl of an electric mixer set on high speed.

2. Reduce the speed to low, and carefully add the confectioners’ sugar, alternating with the cream. Beat for about two minutes until the frosting is light and fluffy.

3. Using a piping bag or spatula, frost your cupcakes. (I like to drizzle mine with a little honey on top as well!)