Vanilla honey cupcakes
Indulge in the sweet simplicity of our Vanilla Honey Cupcakes. Made with wholesome ingredients like buttermilk, coconut oil, and a touch of vanilla, these cupcakes are perfectly moist and fluffy. Topped with a rich cream cheese frosting, they offer a delightful balance of flavors. Perfect for any occasion, they are bound to impress with their irresistible taste and texture. Try this easy-to-follow recipe and enjoy homemade goodness in every bite!
- 19 Apr 2024
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
Vanilla honey cupcakes are a delightful treat that combines the rich, warm flavor of vanilla with the natural sweetness of honey. Perfect for any occasion, these cupcakes are moist, fluffy, and topped with a creamy cream cheese frosting. Whether you are an experienced baker or a novice, this simple recipe will guide you through the process of making these delectable cupcakes.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 12-hole muffin tin with cupcake liners or lightly grease them.
- In a medium bowl, combine the self-raising flour and baking powder. Whisk to ensure they are evenly mixed. Set aside.
- In a large mixing bowl, add the eggs and beat them lightly.
- Add the vanilla extract, buttermilk, and coconut oil. Mix until thoroughly combined.
- Gradually add the dry flour mixture to the wet mixture. Stir gently with a spatula or a wooden spoon until just combined. Be careful not to over-mix the batter, as this can result in dense cupcakes.
- Divide the cupcake batter evenly among the prepared cupcake liners. Fill each liner about 2/3 full to allow room for the cupcakes to rise.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once done, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- In a medium bowl, beat the cream cheese until smooth and creamy.
- Add honey to taste if you prefer a sweeter frosting. Mix until well combined.
- Once the cupcakes are completely cooled, frost them with the cream cheese mixture. You can either pipe the frosting on using a piping bag or spread it on with a knife.
- Enjoy your Vanilla Honey Cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure all your ingredients are at room temperature before you start. This ensures a smoother batter and more even baking.
- Sift the self-raising flour and baking powder to avoid any lumps and to ensure a light, airy texture for your cupcakes.
- Gradually add the coconut oil while mixing to prevent curdling and to ensure it’s evenly distributed in the batter.
- Do not overmix the batter once you add the flour. Overmixing can result in dense cupcakes.
- Fill the cupcake liners about two-thirds full to allow room for the cupcakes to rise without overflowing.
- Let the cupcakes cool completely before frosting to prevent the cream cheese frosting from melting.
Now that you’ve baked these delightful vanilla honey cupcakes, you’re ready to enjoy them with family and friends. These cupcakes are perfect for any gathering and are sure to be a hit. Don’t forget to personalize them with your favorite decorations or pair them with a hot cup of tea or coffee for an extra special treat. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.75g | 2% |
| Sugar 2.43g | 2% |
| Fat | |
| Fat 27g | 32% |
| Saturated 20g | 66% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 66mg | 11% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.45mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 0.66ug | 1% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.74mg | 7% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 150mg | 5% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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