Honey Pumpkin Cupcakes

These Honey Pumpkin Cupcakes are the perfect fall dessert, combining warm seasonal spices with the natural sweetness of BeeMaid Honey. Soft, moist, and full of rich pumpkin flavour, each cupcake is topped with a luscious honey cream cheese frosting that adds just the right amount of tang and sweetness. The warm blend of cinnamon, nutmeg, and cloves makes every bite feel like a cozy autumn treat. Easy to bake and even easier to enjoy, these cupcakes are ideal for Thanksgiving, fall gatherings, or anytime you’re craving something sweet and spiced.

Ingredients

Cupcakes

2/3 Cup

BeeMaid Creamed Honey

1/4 Cup

Salted Butter

Egg White (room temp)

1/2 Cup

Pumpkin Puree

3/4 Cup

All Purpose Flour

1 Tsp

Cinnamon

1 Tsp

Baking Powder

1/4 Tsp

Sea Salt

Icing

1/3 Cup

Cream Cheese (softened)

1/4 Cup

Salted Butter (room temp)

1/4 Cup

All vegetable shortening

2 Tbsp

BeeMaid Honey

3 Cups

Icing Sugar

1/4 Tsp

Sea Salt

Directions

Preheat the oven to 350 degrees and place 7 cupcake liners in a cupcake pan.
In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
Add in the canned pumpkin puree, egg white, and mix on high for another 2 minutes.
Add in the flour, baking powder, cinnamon, and salt and begin to mix on low until just combined and smooth. Be careful not to over-mix the batter.
Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and allow to cool for 10 minutes. Gently remove each cupcake from the pan and place on a cooling rack to fully cool.
In the bowl of a stand mixer with the paddle attachment, cream the butter, cream cheese, shortening and honey together on high for 5 minutes until light and fluffy. Add in the icing sugar and salt and mix on low until combined.
Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
Top the cupcakes with the frosting and enjoy. Store leftover cupcakes in an airtight container in the fridge for up to 7 days.