Spiced Honey Cupcakes


 Prep Time : 15 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! Going back to work is hard. You deserve a cupcake. These spiced honey beauties are soft and sweet and filled with comforting spices. We’re not quite ready to let go of Christmas completely. I love this cupcake method. It’s so easy and impossible to fuck up. Yep we’re using strong language. We should all feel strongly about access to easy delicious cupcakes. I don’t know what else to say except to eat these cupcakes. Close your eyes and let a moment of fluffy spicy sweetness chase your troubles away.

Heat the oven to 180C( 350F). Line a regular cupcake pan with paper cases. Put the flour, baking powder, sugar, spices and butter into the bowl of a standing mixer or food processor.

Mix on a low speed until the butter is completely rubbed into the dry ingredients. It should look sandy with no visible bits of butter.

In another bowl whisk together the milk, vanilla extract, egg and honey. Pour into the mixer bowl.

Mix on a low speed until smooth.

Divide the batter evenly between the 12 muffin cases. It is just the right amount. I used the OXO good grips large scoop slightly under-filled to portion it out.

Bake for 15 to 18 minutes, rotating the pan halfway through baking. The cakes should be well risen and spring back when lightly pressed in the centre. Watch them carefully from 12 minutes onwards so you can whip them out as soon as they are done.

Let the cakes cool for a few minutes in the pan before transferring to a wire rack to cool. While the cakes are cooling make the frosting. Put all the ingredients onto a bowl and beat until smooth and fluffy – about 5 minutes.

Pipe or spread the frosting onto the cakes and sprinkle with a little cinnamon.

Now close your eyes and have a delicious cupcake break…

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Spiced Honey Cupcakes


Prep Time : 15 + 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 cupcakes

Fluffy sweet cupcakes filled with warm spices and topped with tangy cream cheese frosting.

Ingredients:

For the cupcakes

  • 1 cup (140 grams) all purpose flour
  • 1 + 1/2 teaspoons baking powder
  • 1/2 cup (100 grams) sugar
  • 1 teaspoon ground cinnamon
  • pinch salt
  • 6 tablespoons (85 grams) softened butter
  • 6 tablespoons (90 mls) milk
  • 1 large egg
  • 1/4 cup (75 grams) honey
  • 1 teaspoon vanilla extract

For the frosting

  • 2 cups (250 grams) icing sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons (55 grams) cream cheese
  • 4 tablespoons (55 grams) softened butter
  • 2 teaspoons lemon juice

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand held electric mixer
  • 12 cup muffin pan lined with paper cases

Directions:

Heat the oven to 180C( 350F). Line a regular cupcake pan with paper cases. Put the flour, baking powder, sugar, spices and butter into the bowl of a standing mixer or food processor.

Mix on a low speed until the butter is completely rubbed into the dry ingredients. It should look sandy with no visible bits of butter.

In another bowl whisk together the milk, vanilla extract, egg and honey. Pour into the mixer bowl.

Mix on a low speed until smooth.

Divide the batter evenly between the 12 muffin cases. It is just the right amount. I used the OXO good grips large scoop slightly under-filled to portion it out.

Bake for 15 to 18 minutes, rotating the pan halfway through baking. The cakes should be well risen and spring back when lightly pressed in the centre. Watch them carefully from 12 minutes onwards so you can whip them out as soon as they are done.

Let the cakes cool for a few minutes in the pan before transferring to a wire rack to cool. While the cakes are cooling make the frosting. Put all the ingredients onto a bowl and beat until smooth and fluffy – about 5 minutes.

Pipe or spread the frosting and sprinkle with a little cinnamon. Now close your eyes and have a delicious cupcake break…

Cook’s Notes:

  • Use a well flavoured honey but not one with a strong herbaceous flavour like thyme honey.

 – These cupcakes will keep for up to three days in an airtight container at room temperature – 

Adapted from The New World Encyclopedia of Cooking.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

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2 thoughts on “Spiced Honey Cupcakes

    • I love everything honey flavoured 🙂 The price of honey has been steadily rising here and I’ve been trying to get my parents to get beehives but I haven’t convinced them yet!

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