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Lavender Honey Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/lavender-honey-cupcakes-recipe/