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Lavender Honey Cupcakes Recipe

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★★★★★

4.6 from 133 reviews

These Lavender Honey Cupcakes are a delightful blend of floral lavender and sweet honey flavors, baked into soft, fluffy cupcakes and topped with a creamy honey buttercream frosting. Perfect for teatime or special occasions, these cupcakes combine fragrant dried lavender with the natural sweetness of honey for a uniquely elegant treat.

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 with a mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each. Then stir in the honey and vanilla extract until well combined.
  3. Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, dried lavender, and salt to evenly distribute the dry ingredients.
  4. Bringing It All Together: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  5. Baking the Cupcakes: Divide the batter evenly among the 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.
  6. Cooling Time: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preserving their fluffiness.
  7. Making the Frosting: Beat the softened butter until creamy in a mixing bowl. Gradually add powdered sugar on low speed until blended. Add honey, vanilla extract, and a pinch of salt; mix until smooth. Add milk, one tablespoon at a time, to achieve desired consistency.
  8. Frosting Your Cupcakes: Once the cupcakes are completely cool, pipe the frosting onto each cupcake using your favorite piping tip for a beautiful swirl.
  9. Garnishing and Serving: Sprinkle dried lavender atop each frosted cupcake for a fragrant and decorative finish. Serve and enjoy the elegant blend of lavender and honey flavors.

Notes

  • Be careful not to overmix the batter to keep the cupcakes tender and light.
  • Use culinary-grade dried lavender to ensure the best flavor and safety for consumption.
  • Adjust the amount of milk in the frosting to achieve your preferred consistency for piping or spreading.
  • For a stronger lavender flavor, gently crush some of the dried lavender before adding it to the batter.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for the best taste and texture.

Keywords: lavender cupcakes, honey cupcakes, floral desserts, honey buttercream, spring desserts, homemade cupcakes

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