By Family Features | Contributor
During this festive season filled with delightful treats from cakes to cookies and pies, it’s essential to have standout desserts that captivate.
Introducing the perfect addition to your dessert spread: gingerbread cupcakes topped with honey cream cheese frosting. These treats cleverly replace molasses with raw honey, creating a rich flavor profile that is sure to impress guests.
Each drop of Busy Bee Raw Honey has its own unique backstory. This honey, collected exclusively in the U.S., undergoes rigorous testing for safety, quality, and purity, with a back label that you can peel off. Additionally, the Real Honey Code allows you to trace the journey of your honey from flower to hive all the way 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 room temperature buttermilk
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.
Prepare a 12-cup muffin pan by lining it with paper baking cups.
In a medium mixing bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, cloves, and salt using a whisk.
In a large bowl, beat the softened butter and honey together with a hand or stand mixer for 1-2 minutes until the mixture is smooth and light. Incorporate the egg, then mix in the buttermilk and vanilla until well combined.
Gently fold the dry ingredients into the wet mixture, stirring until no dry flour is visible; be careful not to overmix.
Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
After 5 minutes of cooling in the pan, transfer the cupcakes to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Add the honey and vanilla, then gradually mix in the powdered sugar until the frosting is fluffy and spreadable, adjusting sweetness to taste. Chill if you prefer a firmer consistency before applying to the cupcakes.
To learn more about this honey and discover additional recipes and inspiration for the holiday season, visit BusyBeeHoney.com.
