Honey Cupcakes
These honey cupcakes are made with soft and moist honey cupcakes, topped with freshly made whipped cream and more honey!
Ingredients
- 1 ¼ cups Flour
- ½ cup Sugar
- ½ cup vegetable oil
- 2 Eggs
- ½ cup Honey
- ½ cup Tea
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Whipped cream:
- 1 ½ cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Powder sugar
Instructions
- Preheat an oven to 180c (350f) and prepare cupcake tins with cupcake liners.
- In a medium mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix with a whisk until combined.
- In a separate large mixing bowl, add the eggs, oil, vanilla extract, honey, and mix well with a whisk. Add the hot tea into the wet mixture and mix until combined.
- Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don't overmix!)
- Divide the batter into the cupcake tins and bake in a 180c (350f) preheated oven for about 18-23 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cupcakes cool to room temperature and remove them from the pans.
- Drizzle honey on top of the cupcakes right when it comes out of the oven. Smooth it out with a spoon.
Make the whipped cream:
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powder sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly:
- For decoration, we top these cupcakes with freshly made whipped cream and a drizzle of honey.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
Be patient! I know it’s extremely tempting to frost these cupcakes as they are pulled out of the oven, but let the cupcakes cool for at least 1 hour so they will be more firm and won’t crumble up, and prevent the frosting from melting.
Before you start to make this recipe, measure and prepare your ingredients so the baking process will go smoothly and easily.
Nutrition
Calories: 317kcalCarbohydrates: 32gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 149mgPotassium: 65mgFiber: 1gSugar: 21gVitamin A: 477IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!