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Acorn Cupcakes Recipe
I used half all-purpose and half acorn flour in my acorn cupcakes to keep them light while still imparting the acorn flavor (a walnut-like, sweet, earthy taste).
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
10
cupcakes
Calories:
195
kcal
Author:
Stefani
Ingredients
1/2
cup
honey
5
tablespoons
unsalted butter
melted
2
large eggs
1/4
cup
sour cream
1
teaspoon
vanilla
3/4
cup
acorn flour
3/4
cup
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
honey buttercream frosting
see my honey buttercream frosting post for the recipe
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix honey and melted butter.
Beat in eggs, one at a time.
Stir in sour cream and vanilla.
In another medium-sized bowl, whisk together acorn flour, all-purpose flour, baking powder, baking soda, and salt.
Slowly mix the flour mixture into the honey mixture until fully combined.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out dry.
Spread or pipe honey buttercream frosting onto cooled cupcakes
Nutrition
Calories:
195
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
50
mg
|
Sodium:
190
mg
|
Potassium:
89
mg
|
Sugar:
14
g
|
Vitamin A:
260
IU
|
Vitamin C:
0.1
mg
|
Calcium:
34
mg
|
Iron:
1.1
mg