By Family Features | Contributor
This festive season is filled with a variety of delectable treats, ranging from delightful cakes to an array of cookies and pies.
The key to creating standout cupcakes that are sure to impress at any gathering is these gingerbread cupcakes topped with honey cream cheese frosting, which creatively replaces molasses with raw honey for a richer flavor and an impressive twist that will have everyone talking.
Every batch of Busy Bee Raw Honey has a unique story. Proudly sourced from within the United States, it undergoes thorough testing for safety, quality, and purity—three times over. Plus, it features a peel-off back label and a Real Honey Code, allowing you to trace your honey’s journey from flower to hive, culminating in your festive dessert creation.
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
To prepare, preheat your oven to 350°F (175°C).
Place paper baking cups in 12 standard muffin tins.
In a medium-sized bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, cloves, and salt.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and honey until the mixture is smooth and light, about 1 to 2 minutes. Incorporate the egg, followed by the buttermilk and vanilla extract, mixing until just combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until all the flour is incorporated without overmixing.
Evenly distribute the batter among the muffin tins, filling each cup approximately two-thirds full.
Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pans for around 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, combine the cream cheese and butter in a bowl and beat until smooth and airy. Incorporate the honey and vanilla, then slowly mix in the powdered sugar until the frosting reaches a fluffy, spreadable consistency to your liking. For a firmer texture, chill the frosting beforehand if you plan to pipe it onto the cupcakes.
This holiday season, to discover more about the journey of honey to your table and get inspired, visit BusyBeeHoney.com for additional insights and product availability.
