(Nah, nah) Honey, I’m good.

Hey y’all! As you’ve probably guessed, I have another meeting tomorrow requiring my dessert skills, so I’m baking and blogging today! Today I actually had inspiration from Pinterest, so I’m baking Honey Cupcakes with Honey Cream Cheese Frosting. Sounds amazing right? Fingers crossed! 

So my inspiration came from a 2011 post on The Cake Blog: http://thecakeblog.com/2011/06/honey-cupcake-recipe.html. And also because I’ve been singing ‘Honey, I’m Good’ by Andy Grammar for weeks, so I had honey on the brain. And the duet by Andy and Eli Young Band of that song is good too. Anywho, true to form, I did not follow the recipe for the cake, because Homie don’t play that. I used a Golden Vanilla cake mix. The box called for 1 cup of water, but I used half a cup of buttermilk (like the inspiration recipe) and half a cup of water (figuring that if I’d used a whole cup of buttermilk it might be too thick), then used the other directions from the box (1/2 cup oil, 3 eggs) and added about 1/4 cup of Texas Wildflower Honey (I didn’t measure, just kinda eyeballed it and then squeezed in a little more when I wasn’t really able to taste the honey after a quick test). Mix slowly (in your trusty KitchenAid) to incorporate and then mix on medium for 2 minutes. It ended up being a little thin, but I was able to use my cupcake batter dispenser to fill the liners, so it was perfect. Fill them 1/2-2/3 full and place is 350 degree oven for 16 minutes. They looked perfect! 

Let them cool completely on a wire rack and then frost them. But you already knew that 😁

For the Honey Cream Cheese Frosting, I pretty much used he recipe from the blog, but I doubled it because the original recipe is only for 12 cupcakes. Three sticks of room temp butter, 8 oz original cream cheese, mixed well to combine (I mixed it for a few minutes). Recipe calls for 3 cups of powdered sugar, since I was doubling the recipe, but didn’t want the frosting to be hella freakin’ sweet, I used 4-5 cups of sifted powdered sugar, added after stopping the mixer and then restarting it slowly so as not to sugar my kitchen (that was only occasionally successful). Then add in 3-5 tablespoons of good Texas honey and mix well. If the frosting seems a little loose, add some more powdered sugar. Or throw it in the fridge for a few minutes. Forgot to take a picture of the frosting before I piped it. Ah well. I used the big round piping tip, Wilton tip 2A and tried to give the frosting kind of a beehive look. Not sure it was successful, but I only had two that wound up with drunken looking frosting, so I’m counting it as a win! Finished them off with yellow sprinkles (jimmies I think they are called) et voilà! I wasn’t even trying to cover up hideous piping with the sprinkles this time! Here’s the finished product.

Close up above, aerial view below.

I just love the little points at the top!

 And just so you know I’m telling the truth when I wrote about the drunken looking cupcakes. In my defense, if I’d filled the piping bag a little more full, I wouldn’t have had those drunken cupcakes at all. So learn from me! Either put all your frosting in the bag the first time, or refill before you run the hell out!  I’ll let you know tomorrow if they taste as good as they look. 😊


(Nah nah) Honey, I’m Good Cupcakes

(aka Honey Cupcakes with Honey Cream Cheese Frosting)

Makes 24 cupcakes


  • Golden Vanilla Cake Mix
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup oil
  • 1/4 cup Texas Wildflower Honey

Mix all ingredients together to incorporate and then mix for 2 minutes on medium speed. Line two 12 cupcake tins with paper liners and distribute batter evenly, fill each 1/2-2/3 full. Bake in 350 degree oven for 16 minutes (that’s the temp for gas oven, adjust based on elevation or your type of oven). Cool completely on wire rack.


  • 3 sticks unsalted butter, room temp
  • 1 8 oz block of cream cheese, softened 
  • 3-5 cups powdered sugar, sifted
  • 3-5 tablespoons of Texas Wildflower honey 

Mix butter and cream cheese well to combine, about 3 minutes. Add in sifted powdered sugar gradually and combine completely before adding more. Be careful to have the mixer off or on low when you add the sugar so that you don’t powder your whole kitchen! (This reminds me of a hilarious meme I saw on Pinterest, it’s soooo true! https://www.flickr.com/photos/robynanderson/8542405482/) After all the powdered sugar has been completely incorporated, add the honey. I added it in about 1 tablespoon at a time and then tasted it after 3 tablespoons. Add the last couple of tablespoons one at a time,icing and tasting after each. You want it to have a light honey flavor, not like WHAM! HONEY! 

Then follow piping and finishing directions listed above. 

Enjoy your cupcakes! And sing this whilst you bake them http://vevo.ly/5Ui50Q This is the duet with Eli Young Band, enjoy!

UPDATE: Cupcakes were SUPER awesome! Very light cupcake and the frosting was light and creamy and the best frosting I’ve ever made. Definitely a recipe you want to try! When I cut this cupcake in half, the frosting didn’t even collapse! WOOO! Honey, I’m Good Cupcakes were a HUGE success! 




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