Honey Pumpkin Cupcakes


  • ⅔ cup 
    BeeMaid Creamed Honey
  • ¼ cup 
    Salted butter, room temp
  • egg white, room temp
  • ½ cup 
    canned pumpkin puree
  • ¾ cup 
    all purpose flour
  • 1 tsp. 
  • 1 tsp. 
    baking powder
  • ¼ tsp. 
    fine sea salt


  • ⅓ cup 
    cream cheese, room temp
  • ¼ cup 
    salted butter, room temp
  • ¼ cup 
    all vegetable shortening
  • 1 Tbsp. 
    BeeMaid Liquid Honey
  • 3 ½ cups 
    icing sugar
  • ¼ tsp. 
    fine sea salt
  • optional 
    Gingersnap cookies


  1. Preheat the oven to 350 degrees and place 7 cupcake liners in a cupcake pan. 
  2. 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.) 
  3. Add in the canned pumpkin puree, egg white, and mix on high for another 2 minutes. 
  4. 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.  
  5. 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. 
  6. 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.  
  7. 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. 
  8. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy. 
  9. Top the cupcakes with the frosting and enjoy. Store leftover cupcakes in an airtight container in the fridge for up to 7 days.