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Gingerbread Cupcakes with Honey Cream Cheese Frosting

Servings 12 cupcakes

Ingredients

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

Instructions

  • Preheat oven to 350 F.
  • Line 12 regular-size muffin cups with paper baking cups.
  • In medium bowl, whisk flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt.
  • In large bowl, using hand or stand mixer, beat softened butter and honey until smooth and slightly fluffy, 1-2 minutes. Beat in egg then mix in buttermilk and vanilla until combined.
  • Add dry ingredients to wet mixture and stir gently until no streaks of flour remain; don’t overmix.
  • Divide batter evenly among muffin cups, filling each about two-thirds full.
  • Bake 20-22 minutes, or until toothpick inserted in center of cupcake comes out clean.
  • Let cupcakes cool in pan about 5 minutes then transfer to wire rack to cool completely.
  • To make frosting: Beat cream cheese and butter until smooth and creamy. Add honey and vanilla then gradually beat in powdered sugar until fluffy, spreadable and reaching desired sweetness. Chill for firmer consistency before piping or spreading, if desired.
Course: Dessert
Cuisine: American
Keyword: christmas, holiday