• Preheat the oven at 325°F / 165°C Gas Mark 3.

  Pro tip - The batter gets ready very quickly. But, make sure the oven is preheated well.
• Line a cupcake pan with cupcake liners.

Honey cupcake batter

• Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and all spices (cinnamon, ginger, nutmeg).
  1½ cups All-purpose flour, ¼ tsp Cinnamon powder, ¼ tsp Ground ginger, ⅛ tsp Nutmeg, 1 tsp Baking Powder, ¼ tsp Baking Soda, ¼ tsp Salt
• In the bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute until light and fluffy. Then, gradually add the brown and white sugar. Once all the sugar is in, continue to whip until light and airy ribbon stage, about 3 minutes.

  Pro tip - The best way to whip more volume into the eggs is to start with warm eggs and add the sugar gradually.
  ¼ cup White sugar, ¼ cup Brown sugar, 1 Eggs
• Then, gradually, add the oil, followed by the honey. Next, add the brewed and cooled coffee and vanilla extract.

  Pro tip - Do not overwhip at this time as we do not lose all the volume in our whipped eggs.
  ⅓ cup Honey, ⅓ cup Vegetable oil, 1 tsp Vanilla Extract, ½ cup Brewed coffee, ½ tsp Orange zest
• Finally, add the flour mixture. Divide the batter between 15 to 18 cupcake liners.

  Pro tip - Don't add flour gradually, but rather quickly this will avoid lumps. Once all the flour is in, do not over mix the batter.
• Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.

  Pro tip - Turning the baking pan halfway through will ensure they bake evenly.
• Cool in the muffin pan for 10 minutes. Then, invert onto a cooling rack and cool completely.

  Pro tip - It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.

Honey buttercream

• In a stand mixer with a paddle the attachment, cream butter with honey and salt for a minute. Then, gradually add the powdered sugar, one cup at a time, followed by the vanilla extract.
  ¼ cup Honey, 1 cup Butter, 1 tsp Vanilla extract, ¼ tsp Nutmeg
• Once all the powdered sugar is in, gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes).

  Pro tip - If you do not whip, the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.
  4 cups Powdered sugar, ¼ cup Whipping cream

Assemble

• Place buttercream in a piping bag with your favorite piping tip. I used a star tip.

  Pro tip - You can also color this frosting with as many colors as you want.
• Pipe a swirl on each cupcake starting from the base towards the top as shown in the video.
• I dusted them with freshly grated nutmeg but you can also drizzle them with more honey.