By Family Features | Contributor
The holiday season is often a delightful whirlwind of delicious treats, from decadent cakes to festive cookies and pies.
Here’s how to create standout cupcakes that will truly impress at any gathering: These gingerbread cupcakes topped with honey cream cheese frosting replace molasses with pure raw honey, offering a rich flavor and a chance to share a unique story with your guests.
Like the best-of-the-best desserts, every batch of Busy Bee Raw Honey comes with its own narrative. This honey is sourced entirely from within the U.S. and is rigorously tested to ensure it meets safety standards and has a triple assurance of purity. You can also peel away the back label and use the Real Honey Code to trace the honey’s path from the floral blooms to your festive treat.
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
Begin by preheating your oven to 350°F (175°C).
Prepare a muffin tray by lining 12 standard-size cups with paper liners.
In a medium bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, cloves, and salt with a whisk.
In a larger bowl, beat the softened butter and honey together using a hand or stand mixer for about 1-2 minutes until the mixture is smooth and fluffy. Incorporate the beaten egg, followed by the buttermilk and vanilla, mixing until well combined.
Gently blend the dry ingredients into the wet mixture until there are no visible flour streaks, being careful not to overmix.
Distribute the batter evenly in the muffin cups, filling each only 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.
For the frosting, beat the softened cream cheese and butter together until the result is smooth and creamy. Add the honey and vanilla, then gradually mix in the powdered sugar until you achieve a fluffy and spreadable consistency. If you prefer a firmer frosting, chill it before applying.
To learn more and bring this sweet journey to your holiday festivities, check out BusyBeeHoney.com for additional ideas, details, and product availability.
