Honey-Cinnamon Cupcakes
Tender, moist cupcakes with a rich honey flavor. Warm spices like cinnamon and ginger add a cozy, aromatic touch.
- Time
- 40 min
- Serving
- 512 kcal
- Ingredients
- ≈ $0.34
- Protein
- 9 g
Ingredients
- 1 Wheat flour 45 g
- 2 Honey 35 g
- 3 Butterpack 180 g ≈ $1.58 25 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Milk 2.5%pack 930 ml ≈ $0.88 25 ml
- 6 Baking powder 2 g
- 7 Cinnamon 1 g
- 8 Ground ginger 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Melt butter3 with honey over low heat, then cool slightly.
Add half the beaten egg and milk5, whisking until smooth.
Mix flour with baking powder, cinnamon, and ground ginger, then fold into the wet mixture.
Stir until just combined—batter should be thick but smooth.
Spoon into greased muffin cups, filling them two-thirds full.
Bake at 350°F (180°C) for 22–25 minutes, until a toothpick comes out clean and the top springs back.
Let cool in the pan for 10 minutes before serving.
Tips
- Why it works
- Melt the butter and honey together so the honey dissolves evenly and leaves no lumps. If it cools too much, the batter turns thick and crumbly.
- Substitutions
- Replace the honey with 35 g of sugar, but cut the milk to 20 ml so the batter isn't runny. You can leave out the ginger if you don't have it.
- Common mistakes
- The cakes burn on the bottom if the molds aren't greased or they bake longer than 25 minutes. Look for brown spots on the base.
- Storing and reheating
- Keep in the fridge for 3 days in an airtight container. Reheat in the microwave for 15 seconds with a napkin over the plate.
- Serve with
- Serve with tea or yogurt for breakfast, when you need a quick bite and a mood boost.
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