In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt until well combined. Set aside.

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed light brown sugar using a hand mixer on medium speed for 3-4 minutes until light and fluffy.

Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Then add 1 teaspoon of vanilla extract and mix until fully combined.

Gently fold in ½ cup of freshly squeezed orange juice, 2 tablespoons of finely grated orange zest, and 2 tablespoons of freshly grated ginger into the batter until well combined.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined, taking care not to overmix.

Gently stir in ¼ cup of honey until evenly distributed throughout the batter.

Preheat your oven to 350°F (175°C).

Grease and flour a muffin tin or line with cupcake liners to prevent sticking.

Spoon the batter into each muffin cup, filling them about ⅔ full.

Bake for 18-22 minutes until a wooden skewer inserted comes out clean.

Let the cakes cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Drizzle extra honey over the tops of the cooled cakes for a finishing touch.

Serve the cakes warm or at room temperature.