Honey lemon cupcakes are the perfect combination of sweet and tart! Honey and lemon is such a classic pairing, and this lemon cupcake recipe is one of the best ways to enjoy it.
Preheat oven to 350 degrees. Spray muffin tin or line with cupcake liners.
Whisk flour, baking powder and salt together, set aside.
Stir milk, lemon juice and zest together, set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Add in almond extract and honey and mix until just combined.
Tip: spray measuring cup with non-stick spray before measuring the honey, it will come out so much easier!
Starting with the wet ingredients, alternate adding the wet and dry ingredients, mixing until just barely combined at each stage.
Pour evenly into muffin tins, they will be about 3/4 full. Bake about 15-18 minutes, checking for doneness at 15. A toothpick should come out with a few crumbs if they are done.