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–+ servings

Honey Lavender Cupcakes

Delicate and fragrant honey lavender cupcakes topped with a light honey buttercream frosting, perfect for tea parties or special occasions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American, French
Servings 12 cupcakes
Calories 210 kcal

Ingredients
  

For the Cupcakes

  • 1 cup all-purpose flour sifted
  • 1 tsp baking powder ensure it's fresh for proper rising
  • 1/4 tsp baking soda to enhance the rise
  • 1/4 tsp salt to balance sweetness
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup honey preferably raw for best flavor
  • 2 large eggs at room temperature
  • 1/2 cup whole milk at room temperature
  • 1 tbsp dried culinary lavender finely crushed
  • 1 tsp vanilla extract for added flavor

For the Honey Buttercream Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 2 cups powdered sugar sifted
  • 1/4 cup honey for sweetness and flavor
  • 1 tbsp whole milk to adjust consistency
  • 1/2 tsp vanilla extract for flavor

For Garnish (optional)

  • 1 tbsp dried culinary lavender for decoration
  • 1 tbsp honey for drizzling

Instructions
 

For the Cupcakes

  • Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners to prevent sticking.
  • In a mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
  • In another bowl, cream the softened butter and honey using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the batter, helping the cupcakes rise.
  • Add the eggs one at a time, mixing well after each addition. This helps to emulsify the mixture.
  • Mix in the milk, crushed lavender, and vanilla extract until just combined.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix, as this can lead to dense cupcakes.
  • Scoop the batter into 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 comes out clean. This ensures the cupcakes are fully cooked.
  • Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.

For the Honey Buttercream Frosting

  • In a mixing bowl, beat the softened butter until creamy using an electric mixer.
  • Gradually add the sifted powdered sugar, mixing on low speed until combined. This prevents a sugar cloud.
  • Add the honey, milk, and vanilla extract, and beat on medium speed until the frosting is light and fluffy, about 3-5 minutes. Adjust the consistency with more milk if necessary.
  • Once the cupcakes are completely cool, frost them generously with the honey buttercream using a spatula or piping bag.

For Garnish

  • If desired, drizzle a little honey over the frosted cupcakes and sprinkle with dried lavender for an elegant touch.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Allow to come to room temperature before serving for the best flavor.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 0.5mg
Keyword baking, cupcakes, honey, lavender
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