An irresistible holiday treat, these spicy gingerbread cupcakes feature Naked Wild Honey in place of molasses. They’re the perfect base for a sweet, slightly-tart honey cream cheese frosting made with Organic Naked Wild Honey. Frost them with a spatula, or use a piping bag for a more formal decoration, then sprinkle the top with grated candied ginger and cinnamon.
Preheat the oven to 350°F.
Line 12 regular-size muffin cups with paper baking cups.
In large bowl, stir together the flour, brown sugar, baking soda, ginger, cinnamon, salt and cloves.
In a separate bowl, combine remaining ingredients with a fork or wire whisk. Then stir in dry ingredients until blended.
Divide the batter evenly among the muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool the cupcakes in a pan on cooling rack for at least 30 minutes before frosting.
To make the frosting, add all ingredients to a stand mixer (or use an electric hand mixer) and whisk on high speed for 1-3 minutes, or until soft peaks form.
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