Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and all spices (cinnamon, ginger, nutmeg).
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.
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.
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.
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.
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.
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.
Use fine-grain sugars when preparing cake batters so it dissolves easily.
Use good quality raw honey as it makes a huge difference in flavor.
Make sure the spices are fresh. Spices kept for too long lose flavor.
Use flavorless oil for cakes so it does not overpower the flavor in the cake.
These cupcakes can be kept at room temperature for 3 to 4 days. Make sure to wrap well in plastic so it does not dry out.
You can even freeze this cake in the freezer for up to a month. Thaw in the fridge overnight for best results.
If you don't want to make cupcakes you can also make a cake. Follow my honey bundt cake recipe for more details.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you