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Lavender Honey Cupcakes

A single, beautifully frosted lavender honey cupcake topped with dried lavender buds sitting on a white surface.
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Bake light and airy cupcakes flavored with delicate culinary lavender and sweetened naturally with honey. This recipe delivers a unique, elegant dessert perfect for afternoon tea.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon dried culinary lavender buds, finely crushed
  • For Honey Buttercream: 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 3/4 cup honey together until light and fluffy. This step is key for light and airy cupcakes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gently mix the crushed lavender buds into the dry ingredients.
  6. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix only until just combined; do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the honey buttercream, beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed.
  10. Add the 2 tablespoons of honey, milk, and vanilla extract. Beat on medium-high speed until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the honey buttercream on top.

Notes

  • Use only culinary-grade lavender. Essential oils can be too strong; if you substitute, use 1/4 teaspoon of high-quality lavender essential oil mixed with the vanilla extract.
  • For a stronger floral flavor, steep the lavender buds in the milk for 15 minutes before using, then strain the milk before adding it to the batter.
  • These sweet honey baked goods pair well with a cup of Earl Grey tea.

Nutrition

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