Ingredients Jump to Instructions ↓

  1. 1/2 cup cashew butter

  2. 1/3 cup unsalted butter at room temperature

  3. 1 1/2 cups light brown sugar , packed

  4. 2 large eggs

  5. 1 tsp vanilla extract

  6. 2 cups all purpose flour

  7. 2 tsp baking powder

  8. tsp salt

  9. cup 2 % milk at room temperature

  10. cup whipping cream

  11. 6 ounces (3/4 cup) cream cheese at room temperature

  12. 1/3 cup cashew butter

  13. 3 tbsp honey

  14. 2 tsp vanilla extract

  15. Candied violets

Instructions Jump to Ingredients ↑

  1. For cupcakes, preheat oven to 375 °F and grease muffin tins or line muffin tins with large paper cups. Stir cashew butter before measuring to re-incorporate nut oils. Beat cashew butter and butter together until light and fluffy. Beat in brown sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl ,sift flour, baking powder and salt. Add flour alternately with milk, stirring after each addition just until incorporated. Spoon batter into paper cups and bake for 20 to 25 minutes, when a tester inserted in the center of the cupcake comes out clean. Allow to cool before frosting.

  2. For frosting, whip cream to soft peaks and chill. Beat cream cheese until soft and fluffy, scraping down the sides of the bowl often. Beat in cashew butter and honey until smooth and stir in vanilla. Fold in whipped cream, all in one addition, until well-blended. With a small spatula or butter knife, spread generous amounts of frosting on each cupcake and top with candied violet. Chill cupcakes until ready to serve (frosting will firm up somewhat).

  3. Cupcakes should be stored in an airtight container in the fridge to prevent drying out.


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