Jasmine Cupcakes with Raspberry and Honey
yield: 12
total time: 40 minutes
Ingredients
- 3/4 cup jasmine tea infused butter, see my post on how to make tea-infused butter
- 3/4 cup sugar
- 2 eggs
- 1/2 cup raspberry vinegar if you can't find raspberry vinegar, any kind of fruit-flavored vinegar would work
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 2 tablespoons honey
Nutrition
- Calories : 190 calories
- Carbohydrate : 26 grams
- Cholesterol : 55 milligrams
- Fat : 8 grams
- Protein : 3 grams
- SaturatedFat : 4.5 grams
- Sodium : 120 milligrams
- Sugar : 16 grams
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