Lavender Honey Cupcakes Recipe

Introduction

Lavender Honey Cupcakes combine the subtle floral notes of lavender with the natural sweetness of honey for a unique and delightful treat. These cupcakes are perfect for tea parties, special occasions, or whenever you want to impress with something a little different.

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

1. Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners for easy removal.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together with a mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each. Stir in the honey and vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, dried lavender, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
5. Step 5: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
7. Step 7: While the cupcakes cool, prepare the frosting. Beat the softened butter until creamy, then gradually add powdered sugar on low speed until blended. Mix in honey, vanilla extract, and a pinch of salt. Add milk one tablespoon at a time until the frosting reaches your desired consistency.
8. Step 8: Once cupcakes are completely cool, frost them using a piping bag with your favorite tip, adding a swirl on each cupcake.
9. Step 9: Garnish each frosted cupcake with a sprinkle of dried lavender to finish. Serve and enjoy!

Tips & Variations

• Use culinary-grade dried lavender to ensure a pleasant flavor and avoid bitterness.
• If you prefer, substitute half the milk with buttermilk for a tangier taste and extra tenderness.
• For a lighter frosting, whip the frosting mixture for a few extra minutes before piping.
• Add a teaspoon of lemon zest to the batter to complement the floral notes of lavender.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, but bring to room temperature before serving for the best flavor and texture. If refrigerated, the frosting may firm up; gently soften with a few minutes at room temperature or a quick low-heat blast from a hand mixer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender because fresh lavender can have a stronger, sometimes bitter flavor and may add unwanted moisture to the batter.

How can I make the cupcakes more moist?

Using buttermilk instead of milk, or adding a tablespoon of sour cream to the batter, can help keep the cupcakes moist and tender.

Lavender Honey Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 128 reviews

These Lavender Honey Cupcakes are a delightful floral treat combining the sweet, soothing flavors of honey with the subtle fragrance of culinary lavender. Light, fluffy cupcakes topped with a creamy honey buttercream frosting and garnished with dried lavender make for an elegant and delicious dessert perfect for teatime or special occasions.

• Author: Joe
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes (including cooling and frosting time)
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 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

1. Preparing the Oven and Cupcake Tray: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy removal after baking.
2. Mixing the Cupcake Batter: In a large bowl, cream the softened butter and granulated sugar together using a mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition, then add honey and vanilla extract, mixing until combined.
3. Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, dried lavender, and salt to ensure even distribution.
4. Bringing It All Together: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry mix. Stir gently just until combined to avoid overmixing.
5. Baking the Cupcakes: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean.
6. Cooling Time: Allow the cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, maintaining their fluffy texture.
7. Making the Frosting: Beat softened butter in a bowl until creamy. Gradually add powdered sugar on a low speed until blended. Incorporate honey, vanilla extract, and a pinch of salt, mixing until smooth. Add milk tablespoon by tablespoon to achieve the desired frosting consistency.
8. Frosting Your Cupcakes: Once cupcakes are fully cooled, use a piping bag with your favorite tip to frost each cupcake with the honey buttercream.
9. Garnishing and Serving: Finish by sprinkling dried lavender on top of the frosted cupcakes. Serve and enjoy the delicate balance of floral lavender and sweet honey flavors.

Notes

• Ensure cupcakes are completely cool before frosting to prevent melting.
• Use dried culinary lavender specifically meant for cooking to avoid bitterness.
• Adjust honey quantity in frosting for preferred sweetness.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
• If milk is not available, substitute with cream or a dairy alternative for the frosting consistency.

Keywords: Lavender Honey Cupcakes, Floral Cupcakes, Honey Cake, Lavender Dessert, Buttercream Frosting