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Jasmine Cupcakes with Raspberry and Honey
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
287
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
3/4
C
jasmine tea-infused butter
see my post on how to make tea-infused butter
3/4
C
sugar
2
large 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
US Customary
-
Metric
Instructions
Cupcake Instructions
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.)
Nutrition
Calories:
287
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Cholesterol:
78
mg
|
Sodium:
196
mg
|
Potassium:
68
mg
|
Sugar:
15
g
|
Vitamin A:
640
IU
|
Calcium:
29
mg
|
Iron:
0.8
mg