By Family Features | Contributor
This holiday season is filled with an array of delectable treats, from delicious cakes to an assortment of cookies and pies.
The highlight of your dessert spread can be a delightful twist on traditional flavors: gingerbread cupcakes topped with honey-infused cream cheese frosting. By replacing molasses with pure raw honey, these cupcakes offer a unique taste that’s sure to impress your guests.
Like many exceptional desserts, every jar of Busy Bee Raw Honey tells its own story. Proudly sourced within the U.S., this honey is rigorously tested for safety and quality, ensuring it meets high standards. It even features a peel-away label and the Real Honey Code, allowing you to trace its remarkable journey from the flowering plants to your festive dessert table.
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 a muffin tin by lining 12 cups with paper liners.
In a medium bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, cloves, and salt using a whisk.
In a larger bowl, mix the softened butter and honey with a hand or stand mixer until the mixture is smooth and slightly fluffy, about 1-2 minutes. Incorporate the beaten egg, then fold in the buttermilk and vanilla until thoroughly combined.
Gradually add the dry ingredients into the wet mixture, stirring gently until there are no visible flour streaks; be careful not to overmix.
Distribute the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
After baking, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until creamy. Add honey and vanilla, then gradually mix in powdered sugar until the frosting is fluffy and at your preferred sweetness. Chill it for a firmer consistency if desired before piping or spreading it on the cupcakes.
To explore more about this sweet journey and find additional holiday inspiration, visit BusyBeeHoney.com.
