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1
Set oven rack to middle. Preheat oven to 350 degrees F. Line 24 muffin tins with liners. Lightly spray top of pan and liners with cooking spray.
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2
In bowl of stand mixer, beat butter, sugar and honey for a few minutes until creamy.
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3
Whisk together flour, cinnamon, salt and baking soda. Set aside. Whisk together egg whites, buttermilk, and vanilla. Set aside.
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4
Beginning with buttermilk mixture, pour in 1/3 and mix well. Add 1/3 flour mixture. Repeat two more times, ending with flour mixture. Stir in nuts and currants and mix on medium speed for 30 seconds. Scrape bowl with a spatula to get any floury bits mixed in.
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5
Spoon evenly into muffin cups about 3/4 full. Bake for 15 - 18 minutes, or until deep golden brown and a skewer comes out clean. Cool pans completely on cooling racks. At this point, cupcakes can be frozen. Defrost before frosting and serving.
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6
FOR THE FROSTING: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, butter, honey and salt on medium-high speed. Add the confectioner's sugar and beat on medium-low speed until smooth.
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7
FOR THE CANDIED WALNUTS: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper, and spray lightly with cooking spray.
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8
In a small saucepan, heat the sugar, water, and honey to boiling for a few minutes. Mixture will darken slightly. Remove from heat and stir in the walnut halves.
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9
Using a slotted spoon, remove the nuts to the sheet pan and separate each piece. Bake for about 10 minutes. Let cool, but occasionally move the walnuts around. They will firm up pretty fast.
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10
Frost and top each cupcake with a walnut half.
