This recipe can easily be halved to make just 15 cupcakes.
Author: Garnish and Glaze
2 2/3cupall-purpose flour
Honey Buttercream Frosting, recipe below
Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Set aside
In a large mixing bowl, use and electric mixer (hand or standing) to beat butter, honey, and sugar together until light and fluffy (2 minutes). Beat in the eggs one at a time. Add all the liquid ingredients along with half of the dry and mix until almost fully combined. Add the remaining dry ingredients and mix until well combined.
Fill tins 2/3 full (30 regular size cupcakes) and bake for 15-18 minutes until toothpick come out clean (start making the frosting while cupcakes are cooking). Cool for 5 minutes in tins and then remove onto a wire rack to cool completely. Pipe on frosting when cooled (or just eat them as is because they are D-licious!).