Let’s take a moment to thank the bees of the world for making honey. I love that there are so many varieties, and that honey from bees in Maryland will taste different than honey from bees in Pennsylvania. My favorite honey can be found at the market at Soergel Orchards in Wexford, just north of Pittsburgh; they stock locally-made wildflower honey that is excellent for baking.
I first made this frosting for honey cupcakes a few years ago at Rosh Hoshannah, but you certainly don’t have to reserve this recipe for the Jewish New Year. It would go very well on spice cake, or just a regular vanilla cake. The recipe below will frost at least 2 dozen cupcakes or 1 dozen cupcakes and a single-layer 8-inch round.
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
In a mixing bowl, beat cream cheese and butter until well-combined and fluffy. Add honey and vanilla extract and beat until very well-combined. Add powdered sugar, one half-cup at a time, beating well after each addition.
Note: various web sources claim that you can store cream cheese frosting in the fridge for a few weeks, but I’d use it quickly, within a week at least.