Ingredients
Cupcake
½ cup brown sugar
¼ cup butter
⅓ cup sour cream
1 tbsp vanilla
3 large eggs
1 ¼ cups flour
2 tsp baking powder
½ tsp salt
½ cup milk
Honey Buttercream Frosting
¼ cup butter, room temperature
1 cup confectioner's sugar
2 tbsp runny honey
2 tbsp thick sour cream
Directions
Cupcakes
1
Preheat oven to 375.
2
In large mixing bowl, beat together brown sugar and butter about 3-4 minutes until creamy.
3
Add sour cream, vanilla, milk, and eggs, whisking thoroughly until smooth and creamy.
4
In small bowl, stir together flour, baking powder, and salt, then add to butter mixture and stir until incorporated.
5
Fill greased or paper-lined muffin tins 2/3 full with batter, and bake 15-20 minutes until lightly brown.
6
Remove from oven and cool. When cool, ice with Whipped Honey Buttercream Frosting
Whipped Honey Buttercream Frosting
7
In medium bowl, whip butter until light and creamy.
8
Add confectioner's sugar, and beat carefully until smooth.
9
Add honey and sour cream and beat until smooth.
10
Chill until ready to frost cupcakes
Ingredients
Cupcake
½ cup brown sugar
¼ cup butter
⅓ cup sour cream
1 tbsp vanilla
3 large eggs
1 ¼ cups flour
2 tsp baking powder
½ tsp salt
½ cup milk
Honey Buttercream Frosting
¼ cup butter, room temperature
1 cup confectioner's sugar
2 tbsp runny honey
2 tbsp thick sour cream