Honey Mini Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.

2. 2

   In a medium bowl, whisk together flour, baking powder, and sea salt. Set aside.

3. 3

   In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.

   Tip: Make sure the butter is at room temperature.

4. 4

   Gradually add the sugar to the bowl with the butter, beating until light and fluffy, about 3 minutes.

5. 5

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

6. 6

   With the mixer on low speed, gradually add the flour mixture to the bowl in three parts, alternating with the honey and yogurt, beginning and ending with the flour mixture.

7. 7

   Divide the batter evenly among the cupcake liners.

8. 8

   Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

   Tip: Do not overbake.

9. 9

   Allow the cupcakes to cool completely in the pan.

   Tip: This is an important step to prevent the cupcakes from breaking.

10. 10

    To make the honey glaze, whisk together the confectioner's sugar and honey until smooth.

    Tip: Adjust the consistency of the glaze as needed.

11. 11

    Drizzle the glaze over the cooled cupcakes.

    Tip: You can also sprinkle a pinch of sea salt on top for extra flavor.