Vanilla honey cupcakes
These Vanilla Honey Cupcakes blend rich vanilla flavor with honey sweetness, featuring a moist base topped with creamy cream cheese frosting. Ideal for any occasion, this easy recipe ensures perfect results every time.
Cook time 25 min
Prep time 20 min
Ingredients:
2 eggs1 tsp vanilla extract
1 cup buttermilk
1/2 cup coconut oil
1 cup self-raising flour
1 tsp baking powder
1 cup cream cheese
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.
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.
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!
Vanilla honey cupcakes FAQ:
Bake the Vanilla Honey Cupcakes in a preheated oven at 350°F (175°C) for 15-18 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover Vanilla Honey Cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Yes, you can use all-purpose flour instead of self-raising flour. If you make this substitution, add 1.5 teaspoons of baking powder for leavening.
You can substitute coconut oil with melted butter or vegetable oil for a similar texture and moisture in the cupcakes.
Check the cupcakes for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cupcakes are done.
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.
Nutrition per serving
6 ServingsCalories 360kcal
Protein 8g
Carbohydrates 22g
Fiber 0.75g
Sugar 2.43g
Fat 27g
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