Description
Lavender Cupcakes with Honey Buttercream are fragrant and delicate cupcakes infused with lavender, topped with a creamy honey buttercream. The perfect balance of floral and sweet flavors for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender buds (culinary grade)
- 1/2 cup milk
- 1/4 cup honey
- 1 1/2 cups unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 tablespoon honey (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small saucepan, heat the milk over low heat until warm. Add the dried lavender buds and steep for 5 minutes. Remove from heat and let it cool slightly. Strain the milk to remove the lavender and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and lavender-infused milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, until smooth and fluffy.
- Mix in the honey, vanilla extract, and milk, adding more milk if needed to achieve a spreadable consistency.
- Once the cupcakes have cooled, pipe or spread the honey buttercream on top of each cupcake.
- Garnish with a few dried lavender buds if desired and serve.
Notes
- If you want a stronger lavender flavor, you can add more lavender buds to the milk while steeping.
- Ensure that the dried lavender you use is food-grade and safe for consumption.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: lavender cupcakes, honey buttercream, floral cupcakes, honey frosting, lavender dessert