Honey Cupcakes with White Chocolate Frosting

Honey Cupcakes with White Chocolate Frosting

As you may have seen on the news, New England was hit by A LOT of snow this year. I’m not even sure if Boston is snowed out yet! They got more snow than we did in Connecticut; however, for a straight two months, Mondays in Connecticut meant the anticipated snow day or delay and shoveling.


Due to all of this snow and plowing, the roads now resemble Martian craters. Plows are awesome, don’t get me wrong, but they do a lot of damage to the roads. Driving in a straight line is near to impossible these days. There’s even a radio station that has a segment called “Tell’em Why You Mad” and at least once a day someone complains about the pot holes.


Can you guess what happened to me today?


If you guessed that I got a flat tire, then you are correct. I’m blaming the pot holes since there was no sign of a screw or nail in my tire.


I began my day around 11 AM and was planning on going to workout and to Target, but as I was driving to Target, I heard the rattle and my car felt a little funny. I pulled over and discovered the damage had been done. Luckily, my partner-in-crime rescued me and was able to take off the tire and replace it with a donut. Not the kind of donut I pictured I’d be dealing with on my weekend. I totally treated my beau to lunch after all of his “what-a-guy” assistance.


I did accomplish a workout, shop at Target, and make a few recipes that I can’t wait to share with you all later in the week. So, despite the minor setback, I’m lucky I have a super-awesome boyfriend and a mother who generously allowed me to borrow her car. I tried even harder to avoid the potholes in her vehicle.


I’m excited to share these cupcakes with you all. I’m more of a vanilla fan, so these really hit the spot. The cake is slightly-sweet and pairs perfectly with the white chocolate buttercream frosting. I dyed the frosting blue, green, and yellow and piped it together for an Easter twist.


I brought these to my friend’s birthday last night and they were a hit. According to Stan (Remember Stan? The one who sold his Dave Matthews Band ticket to tailgate instead?), these honey cupcakes pair really well with Allagash Curieux.



Honey Cupcakes with White Chocolate Frosting


    Honey Cupcakes
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup low fat milk
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup honey
  • 1/2 teaspoon vanilla
    White Chocolate Buttercream Frosting
  • 1 cup unsalted butter
  • 5 cups powdered sugar
  • 1 cup white chocolate (melted)
  • 3 tablespoons milk
  • pinch of salt


  1. Preheat oven to 350 degrees.
  2. In a medium-sized mixing bowl, sift flours together. Add baking powder and salt. Toss slightly to blend then set aside.
  3. Using a stand mixer, beat eggs, sugar, and oil together on a low-speed. Slowly add milk, honey and vanilla and mix until smooth.
  4. Slowly add dry ingredients to the wet ingredients and mix on low-medium speed for about thirty second or until batter no longer has clumps of flour throughout.
  5. Spray cupcake tin with non-stick spray or add cupcake liners to a 12-slot muffin tin. Fill each slot half-way with batter.
  6. Bake in oven for 20 minutes or until cupcakes are golden-brown.
  7. While cupcakes cool, make white chocolate buttercream. In a medium-sized mixing bowl, cream butter until light and fluffy. Add milk and white chocolate and continue to cream until smooth. Slowly add in powdered sugar a cup at a time and mix until frosting is thick. Add a pinch of salt and beat a few more times.
  8. If desired, dye white chocolate buttercream before frosting cupcakes. Pipe with pastry bag and tip of choice or simply frost with knife. Add sprinkles or other spring decorations.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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