Lavender and Honey Cupcakes
Elevate your baking game with these delightful Lavender and Honey Cupcakes, a perfect balance of floral elegance and natural sweetness. Infused with dried culinary lavender, the tender, buttery cupcakes are delicately enhanced with a drizzle of golden honey, creating a sophisticated flavor profile that’s both comforting and refined. Topped with a creamy honey-lavender buttercream frosting, these cupcakes are wonderfully aromatic and visually stunning, making them ideal for special occasions, tea parties, or an indulgent treat at home. Ready in just 40 minutes and yielding 12 beautiful servings, this recipe combines simple ingredients and straightforward techniques for a truly artisanal dessert. Whether you’re a lavender lover or looking to wow your guests, these honey-kissed cupcakes are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon dried culinary lavender
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.25 cup honey
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup whole milk
- 1 cup unsalted butter (room temperature, for frosting)
- 2 cups powdered sugar
- 2 tablespoons honey (for frosting)
- 1 teaspoon dried culinary lavender (for frosting)
- 1 tablespoon whole milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together all-purpose flour, baking powder, and dried culinary lavender. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter with the granulated sugar until light and fluffy (about 2-3 minutes).
Add honey to the butter mixture and mix until incorporated. Then blend in the eggs one at a time, followed by the vanilla extract.
Gradually alternate adding the dry flour mixture and the milk into the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, beat the room-temperature butter using a hand or stand mixer until smooth and creamy.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing well after each addition.
Mix in the honey and dried lavender. Add the milk as needed to reach your desired frosting consistency.
Once the cupcakes are completely cooled, frost them with the honey-lavender buttercream using a piping bag or a spatula.
Optionally, garnish each cupcake with a small sprig of fresh lavender or a sprinkle of dried lavender for decoration.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 41.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
