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Lavender Honey Cupcakes

A single lavender honey cupcake with pale purple frosting, drizzled with honey and topped with dried lavender buds.
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Bake delicate, fragrant cupcakes featuring the subtle floral notes of lavender paired with sweet honey. This recipe provides clear steps for a gourmet springtime dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon dried culinary lavender buds, finely crushed
  • 1/4 cup honey
  • 1 cup powdered sugar (for frosting)
  • 2 tablespoons softened butter (for frosting)
  • 1 tablespoon milk or cream (for frosting)
  • 1/2 teaspoon lavender extract (optional, for stronger flavor)

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 granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the milk and crushed lavender buds. Let this mixture sit for 5 minutes to infuse.
  6. Alternately add the flour mixture and the lavender milk mixture to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  7. Gently fold in the 1/4 cup of honey.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. 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.
  10. To make the frosting, beat the powdered sugar, 2 tablespoons of softened butter, and milk/cream until smooth. Add lavender extract if using.
  11. Once cupcakes are completely cool, pipe or spread the frosting on top. Drizzle with a little extra honey for decoration.

Notes

  • Use only culinary-grade lavender. If you cannot find culinary lavender, you can infuse the milk by gently heating it with the buds, straining the buds out before using the milk in the recipe.
  • To prevent a soapy taste, use the lavender buds sparingly or rely on a small amount of high-quality lavender extract.
  • For an elegant look, sprinkle a few whole, dried lavender buds on top of the finished frosting.

Nutrition

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