Lavender Honey Cupcakes: A Delightful Floral Treat
Soft, fluffy cupcakes infused with the delicate floral notes of lavender and natural sweetness of honey, perfect for spring gatherings and tea parties.
- Prep Time: 30 minutes
- Cook Time: 18-20 minutes
- Total Time: Approximately 1 hour (including cooling and frosting)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American/Western
- Diet: Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup honey
2 teaspoons baking powder
1 teaspoon dried culinary lavender (plus extra for garnish)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup honey
1/2 teaspoon vanilla extract
2-3 tablespoons milk (as needed for consistency)
Pinch of salt
Dried lavender for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the honey and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, dried lavender, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, honey, vanilla extract, and a pinch of salt. Beat until light and fluffy. Add milk as needed to achieve a spreadable consistency.
- Once the cupcakes are completely cooled, frost them with the prepared honey frosting. Garnish with dried lavender for an elegant touch.
Notes
- Use culinary-grade dried lavender to avoid bitterness and overpowering flavor.
- For a stronger lavender flavor, steep dried lavender in warm milk for 15 minutes, strain, and use as milk in the recipe.
- To stabilize frosting in warm weather, add a tablespoon of cornstarch to powdered sugar before mixing.
- Store cupcakes in an airtight container at room temperature for up to 3 days or freeze unfrosted for up to 3 months.
- Substitute honey with maple syrup or agave nectar for vegan versions.
- For gluten-free, use a gluten-free flour blend instead of all-purpose flour.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
