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Gingerbread Honey Cupcakes:
With Cream Cheese Frosting
FAMILY FEATURES
Yield: 12 cupcakes
1 3/4 cups all-purpose fl our
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 oven to 350 F.
Line 12 regular-size muffi n cups with paper baking cups.
In medium bowl, whisk fl our, 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 fl uffy, 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 fl our remain; don’t over mix.
Divide batter evenly among muffi n cups, fi lling 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 fl uffy, spreadable and
reaching desired sweetness. Chill for fi rmer consistency
before piping or spreading, if desired.
To bring the journey to your home this winter season,
visit BusyBeeHoney.com to fi nd more inspiration, information
and availability.
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