The smell of these jasmine cupcakes greets you first – somewhat formally. You feel like giving them a small bow. Instead, you inhale deeply and are transported to an intimate tea house on a carefree day. Your first bite begins with the jasmine flavor that you were smelling. Only after the bite is swallowed do you start to notice the slight hint of raspberry and sweet honey. You go in for a second bite and continue nibbling at the slow pace that the tea demands until the cupcake is gone and you are left only with a memory and a desire to revisit the tea house tomorrow.
I make cupcakes with high swirls of whipped cream, buttercream, and meringue. But, this Jasmine cupcake with a small spread of honey cream cheese and some fresh raspberries (it would have been better if they were in season and from a farmers’ market, but what can you do?) is my kind of cupcake. It’s the first cupcake in a while that I didn’t want to share. I reluctantly gave my last jasmine cupcake to my mother-in-law, salivating as I watched her take a bite. And… she didn’t like it?! I couldn’t believe it! I was able to work through the shock, though, as I got to consume the remainder of her cupcake!!
Jasmine Cupcake Recipe
Jasmine Cupcakes with Raspberry and Honey
- 3/4 C jasmine tea-infused butter see my post on how to make tea-infused butter
- 3/4 C sugar
- 2 eggs
- 1/2 C raspberry vinegar if you can't find raspberry vinegar, any kind of fruit-flavored vinegar would work
- 1 1/4 C all-purpose flour
- 1/2 t baking powder
- 1/2 t baking soda
Honey Cream Cheese Frosting Ingredients
- 1/4 C unsalted butter room temperature
- 4 oz cream cheese room temperature
- 2 T honey
Cream butter and sugar.
Beat in eggs, one at a time.
Mix in vinegar.
In a separate bowl, whisk together flour, baking powder and baking soda.
Mix the dry ingredients into the wet ingredients, until just combined.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20 minutes or until cupcakes bounce back when touched lightly.
Honey Cream Cheese Frosting Instructions
Mix all ingredients until creamy.
Spread on cupcakes. (If you have any extra, this is quite good as a spread on bread.)