Bee pollen cupcakes with jam
Prep time
Cook time
Total time
Recipe type: cupcakes
Serves: 6 cupcakes
  • Mixing bowl 1:
  • 40g of room temp salted butter
  • 10g of light tasting oil (I used avocados)
  • 110g of cane sugar
  • 100ml of milk (I used oat milk)
  • 0.7g of vanilla extract
  • Mixing bowl 2:
  • 150g of all purpose flour
  • 10g of baking powder
  • 40g of bee pollen
  1. - Pre-heat your oven at 375F. Grease a non stick muffin pan.
  2. - Cream the sugar with the butter and oil with a whisk. Add the egg, mix well and slowly add the milk and vanilla. Reserve.
  3. - In another bowl, mix the dry ingredients together before adding them to the liquids. FOLD the batter slowly with a spatula as we do not want any gluten development for a crumblier texture.
  4. - Transfer the batter in your muffin pan and knock it on the counter a few times to remove air pockets. Bake in your pre-heated oven for 20mins.
  5. - Wait for them to cool down a bit before removing them from the pan and cool down completely on a cooling rack before serving.
Recipe by Zesty & Spicy at