REAL Delicious Cupcakes

Who doesn't love cupcakes? They are much easier and more fun to eat than cake, and of course they are super cute. I want to apologize for taking so long to post this recipe. I tested out a few recipes before I managed to come up with the perfect one. I wrote down each recipe on a note cards and then I misplaced the them during all the commotion of studying for law school mid-terms. After spending most of this week cleaning and organizing, I finally found the "perfect one" note card and am so excited to share this recipe with you all. These cupcakes are 100% REAL food. There are no preservatives in the cupcakes or frosting and all ingredients are completely natural. 

Cupcakes

Ingredients

• 3 Cups Whole Wheat Pastry Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Salt
• 1 Cup Almond Milk
• 1 Tablespoon Vanilla Extract
• 2 Sticks or 1 Cup Unsalted Butter (room temperature)
• 1.5 Cups Honey
• 4 Eggs

Directions

1. Preheat oven to 350 degrees.
2. Hand mix flour, baking powder, and salt in a small bowl and set aside.
3. In a liquid-measuring cup, mix milk and vanilla and set aside.
4. Using an electric mixer, beat butter and honey in a large bowl (about 4 minutes).
5.  Add eggs one at a time to the beaten butter and honey. Mix well after each addition.
6. Slowly add half of the dry ingredient mixture to the beaten butter and honey. Next add the milk and vanilla mixture followed by the remaining dry ingredients.
7. Bake until a toothpick comes out clean (20-25 minutes).
8. Allow cupcakes to cool completely on a rack before frosting.

This recipe makes flat top cupcakes, which are perfect for frosting.

 Frosting 

Ingredients

• 2 8oz packages Cream Cheese (room temperature)
• 1 Tablespoon Vanilla Extract
• 1/3 Cup Honey
• 2 Tablespoons Almond Milk

Directions 

Using an electric mixer, beat all ingredients until thoroughly mixed.

Suggestions

Whole milk, 2% milk, or skim milk can be used instead of almond milk.

To prevent over baking, check the cupcakes after 20 minutes. If they are not ready then check after each additional minute.

Use a Ziploc bag to frost the cupcakes. Fill the bag with frosting and cut a small hole in the corner to dispense the frosting.  

Store cupcakes in an air-tight container in the fridge.