Honey Cupcakes

I always choose natural alternatives when I sweeten something. My favorite is agave followed by maple syrup and then delicious honey. I also like to tell myself that I am baking something slightly healthier when I use these.

Natural sweeteners are still like sugar because they are essentially empty calories. However, they are less harsh on your blood glucose levels than refined sugar and also may offer some healthful properties such as antibotics (specifically in honey) and zinc (specifically in maple syrup). You can also take into account that typically natural sweeteners are sweeter than sugar so you can use less. This helps save in calories!
My reason for choosing natural sweeteners is simply because I think they taste better.

This recipe was inspired from a cook book that  commemorated a similar cupcake to a region in France. The base is a super moist honey cupcake with a creamy blueberry goat cheese frosting.
If you don't have blueberry goat cheese you can substitute plain goat cheese or even cream cheese if you like then add some fresh or dried blueberries in (my goat cheese had dried blueberries).

Honey Cupcakes
Makes 12 cupcakes

1/2 cup white all purpose flour

1/2 cup whole wheat flour

3/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/3 cup butter

1/4 cup brown sugar

1/4 cup honey

1 egg

1 tsp vanilla

1/4 cup milk

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.

Combine flours, baking powder, baking soda,  and salt in a a small bowl.

In another bowl beat butter, brown sugar, and vanilla until creamy. Then beat in egg.

Alternating, slowly beat in dry ingredients and milk on low speed until well mixed.
Fill muffin cups 3/4 of the way full.

Bake 20-25 min until golden and firm.

Blueberry Goat Cheese Frosting

Enough for 12 cupcakes

2/3 cup (150 g)blueberry goat cheese (or plain goat cheese or cream cheese)

1/2 tsp vanilla

2/3 cup icing sugar

1 tbsp lemon juice

Beat goat cheese and vanilla till creamy

Add sugar and juice  then beat till combined

Frost onto cooled cupcakes