By Family Features | Contributor
During this festive time filled with an array of delicious desserts, from delectable cakes to scrumptious cookies and pies,
discover the trick to creating enchanting, flavorful cupcakes that shine on your dessert table: These gingerbread cupcakes topped with honey cream cheese frosting replace traditional molasses with raw honey, providing a distinct taste and a story worth sharing.
Like many iconic desserts, each drop of Busy Bee Raw Honey carries a narrative. Completely sourced in the U.S., this honey undergoes rigorous testing for safety, quality, and purity three times to ensure excellence. It includes a peel-away label and a Real Honey Code, allowing you to follow your honey’s path from pollinating flowers to the hive, all the way to your holiday gatherings.
Gingerbread Cupcakes with Honey Cream Cheese Frosting
Yield: 12 cupcakes
1 3/4 cups all-purpose flour
1/2 cup packed dark brown sugar
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup Busy Bee Raw Honey
1 egg, lightly beaten
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla extract
Honey Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1/4 cup Busy Bee Raw Honey
1 teaspoon vanilla extract
4-6 cups powdered sugar
Preheat your oven to 350°F.
Prepare 12 standard muffin cups by lining them with paper baking liners.
In a medium-sized bowl, combine flour, brown sugar, baking powder, ground ginger, cinnamon, cloves, and salt using a whisk.
In a larger mixing bowl, beat together the softened butter and honey with a hand or stand mixer until the mixture is smooth and slightly fluffy, about 1-2 minutes. Next, add the beaten egg, followed by buttermilk and vanilla, mixing until combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until no flour streaks remain; take care not to overmix.
Pour the batter evenly into the muffin cups, filling each to about two-thirds full.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and butter until smooth and creamy. Stir in the honey and vanilla, then gradually add the powdered sugar until the frosting is fluffy and at your desired level of sweetness. For a firmer texture, chill before piping or spreading, if preferred.
To learn more about this honey’s journey and find additional inspiration, visit BusyBeeHoney.com for more details and availability this holiday season.
