Description
Delight in these fragrant Lavender Honey Cupcakes featuring a moist, tender crumb infused with culinary lavender and sweetened naturally with honey. Topped with a smooth lavender honey buttercream frosting, these cupcakes offer a perfect balance of floral aroma and sweetness, ideal for special occasions or a charming afternoon treat.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon dried culinary lavender
For the Lavender Honey Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons honey
- 1 tablespoon milk
- 1 teaspoon dried culinary lavender
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter, granulated sugar, and honey until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture alternating with milk, starting and ending with the dry ingredients. Mix until just combined. Finally, gently fold in the dried lavender evenly throughout the batter.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Lavender Honey Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar mixing on low speed until combined. Add the honey and milk, beating until the frosting is smooth and fluffy. Adjust the consistency as needed by adding more milk or powdered sugar. Gently fold in the dried lavender for flavor.
- Frost and Serve: Once the cupcakes are completely cool, frost each cupcake using a piping bag or knife with the lavender honey buttercream. Optionally, sprinkle a few dried lavender buds on top for decoration. Serve at room temperature and enjoy the delightful floral and sweet flavors.
Notes
- Use culinary-grade dried lavender to ensure the flavor is safe and pleasant.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Adjust the frosting consistency by adding milk or powdered sugar one teaspoon at a time.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Let refrigerated cupcakes come to room temperature before serving for optimal texture and flavor.
