Honey Graham Cupcakes




Yield 12-14 regular-sized cupcakes

Fluffy, moist, tastes just like my favorite commercial brand of honey graham crackers, and even vegan too! No actual graham cracker crumbs required. These go perfectly with s'more-themed toppings or just dipped in plain milk chocolate. 




Because this recipe does not contain many structural stabilizers such as eggs, it is very sensitive to dry:liquid ratio. Sugars also perform a role as a liquid, so don't try to cut down the sugar, as it will result in a tough product. I can attest, as I accidentally omitted half the sugar in one of my trial recipes.

Also, the best way to measure the water would be to either weigh it or use a dry 1 cup measure, as it's impossible to overfill it; whereas, in a liquid measuring cup it is too easy to accidentally add too much water. On the other hand, if you accidentally put in slightly less water, the only consequence may be a slightly less fluffy texture and a taller dome like a muffin. They will also become stale more quickly because their moisture comes primarily from the water, with only a scant amount of oil.

If you prefer an absolutely flat-topped cupcake, double the amount of leavener and put slightly less batter in each cupcake liner. They will turn out great, I promise! Just flatter. And with a more intense golden color from the extra alkalinity of the extra baking soda.

If you don't have baking powder, an almost equal substitute would be 1 tsp baking soda and 1 tsp vinegar. I do think the flavor of the muffins using both baking powder and soda is slightly better.

Ask if you have any questions about your results! I did so much experimenting with different variables in this recipe, that I will most likely be able to help troubleshoot any issue.

Courses Dessert

Recipe by Home With Love at