Honey Cupcakes
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Moist and flavorful cupcakes made with honey and topped with a crunchy honey glaze.
Ella x
Ingredients
- 300 gall-purpose flour
- 6 gbaking powder
- 3 gbaking soda
- 200 ghoney
- 150 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 1½ mlvanilla extract
- 1 gsalt
- 50 ghoney glaze
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
Tip: Make sure to grease the liners for easy removal.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Tip: Don't forget to sift the dry ingredients for a smooth batter.
- 3
In a large bowl, use an electric mixer to beat the honey, sugar, and butter until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl for a smooth mixture.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Take your time and make sure each egg is fully incorporated.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Stop mixing as soon as the ingredients are combined, or your cupcakes might become tough.
- 6
Divide the batter evenly among the muffin cups.
Tip: Make sure to fill each cup about 2/3 full to prevent overflowing.
- 7
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the cupcakes as they can quickly go from underbaked to overbaked.
- 8
Allow the cupcakes to cool completely in the pan before frosting.
Tip: This will help the cupcakes retain their shape and prevent the frosting from melting.
- 9
To make the honey glaze, whisk together the honey and 25g of water in a small bowl until smooth.
Tip: Adjust the consistency of the glaze to your liking by adding more honey or water.
- 10
Drizzle the honey glaze over the cooled cupcakes.
Tip: Make sure to cover the entire surface, but don't worry if it gets a bit messy – it's all part of the charm!
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.