Ingredients

• 0.25 cups butter , softened
• 0.25 cups white sugar
• 0.75 cups honey
• 2 eggs
• 0.5 cups buttermilk
• 0.5 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.25 teaspoons salt
• 0.75 cups heavy cream
• 2 tablespoons confectioners' sugar , Optional
• 1 pint strawberries , sliced

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
2. 2 In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
4. 4 Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners' sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.

Nutrition per serving