Introduction

Lavender Honey Cupcakes combine the delicate floral notes of lavender with the natural sweetness of honey, creating a unique and charming treat. These moist cupcakes topped with creamy honey frosting make a perfect dessert for gatherings or a special afternoon tea.

Nine light golden cupcakes are arranged closely together on a white plate with small sprigs of purple flowers around the edges. Each cupcake has one thick layer of smooth, creamy white frosting swirled on top in a circular pattern, finishing in a peak at the center. Delicate purple flower petals are scattered over the frosting for decoration. The scene is set on a white marbled texture with soft natural light highlighting the gentle textures of the cupcakes and frosting. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners for easy removal later.
Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the honey and vanilla extract until combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, dried lavender, and salt to evenly distribute the dry ingredients.
Step 4: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
Step 5: Divide the batter evenly among 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.
Step 6: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and mix on low speed until blended. Add honey, vanilla extract, and a pinch of salt, stirring until smooth. Add milk a tablespoon at a time to reach the desired consistency.
Step 8: Once the cupcakes are fully cooled, frost them using a piping bag fitted with your preferred tip for a neat swirl.
Step 9: Garnish each cupcake with a sprinkle of dried lavender for an elegant finish. Serve and enjoy the lovely blend of lavender and honey flavors!

Tips & Variations

Use culinary-grade dried lavender to ensure a pleasant flavor without bitterness.
If you prefer a stronger lavender taste, gently crush the dried lavender before adding it to the batter.
For a vegan version, substitute butter with plant-based margarine and use flax eggs instead of eggs.
Add a touch of lemon zest to the batter for a fresh citrus twist.

Storage

Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but allow them to come to room temperature before serving. You can also freeze unfrosted cupcakes wrapped tightly for up to 3 months; thaw and frost before serving. Reheat refrigerated cupcakes slightly in a microwave for 10-15 seconds to regain softness.

How to Serve

A white plate holds nine golden brown cupcakes arranged in three rows, each topped with a thick swirl of smooth, creamy white frosting. Small purple lavender buds are sprinkled on the frosting peaks, adding a delicate touch of color. The cupcakes sit in white paper liners, and around the plate are a few sprigs of fresh lavender, enhancing the natural, gentle feel. The background features a white marbled texture that keeps the focus on the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender has a much stronger, more pungent flavor and higher moisture content, which can affect the texture and taste. It’s best to use dried culinary lavender for this recipe to maintain balance.

How do I avoid a bitter flavor from the lavender?

Use only culinary-grade dried lavender in small amounts, and avoid grinding it too finely, which can release bitter oils. Mixing it well with the dry ingredients helps distribute the flavor evenly without overpowering the cupcakes.