Honey Lavender Cupcakes Recipe
Lavender has always been one of my favorite flavors, and when paired with the rich sweetness of honey, it creates the perfect balance of floral and natural sweetness. That’s exactly what these Honey Lavender Cupcakes bring to the table.
The soft, delicate honey-infused cupcakes are topped with a luxurious lavender buttercream frosting, creating an indulgent treat that is both fragrant and delicious.
Whether you’re serving them at a springtime tea party, a garden gathering, or just indulging in a quiet afternoon, these cupcakes are a perfect way to enjoy the calming, aromatic flavor of lavender.
Trust me, once you try them, you’ll be hooked on this delicate yet flavorful combination!
Why You’ll Love This Recipe
- Floral and Sweet Flavor: The honey and lavender combine to create a light, fragrant cupcake with a unique flavor profile.
- Moist and Light: Thanks to the honey in the batter, these cupcakes are incredibly moist and light, with just the right amount of sweetness.
- Elegant and Sophisticated: These cupcakes are as beautiful as they are delicious, making them perfect for elegant gatherings, tea parties, or special events.
- Perfectly Balanced Frosting: The lavender buttercream frosting adds a rich, creamy finish that enhances the floral flavor of the cupcakes.
Ingredients
1- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup milk
- 1 tablespoon dried lavender buds (plus extra for garnish)
2- For the Lavender Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons lavender syrup (or steep lavender in warm milk and strain)
- 1 teaspoon lavender buds (for garnish)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Infuse the Milk with Lavender: Heat the milk in a small saucepan over low heat and add the dried lavender buds. Allow the milk to steep for about 5 minutes, then strain out the lavender and let it cool.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs, Honey, and Milk: Add the eggs one at a time, beating well after each addition. Stir in the honey and the infused lavender milk.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake: 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, then transfer them to a wire rack to cool completely.
- Prepare the Lavender Buttercream Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the heavy cream, vanilla extract, and lavender syrup (or lavender-infused milk). Beat until the frosting is light, fluffy, and smooth.
- Frost the Cupcakes: Frost the cooled cupcakes with the lavender buttercream frosting and garnish with a few lavender buds on top.
Variations
- Lavender Honey Buttercream: For a richer honey flavor, you can substitute some of the powdered sugar with honey in the frosting to create a honey-lavender buttercream.
- Use Fresh Lavender: If you have access to fresh lavender, you can use it in the cupcakes or frosting. Just make sure to finely chop the lavender before using it.
- Add a Lemon Twist: For a citrusy twist, you can add a bit of lemon zest to the cupcakes or frosting to complement the lavender flavor.
Nutritional Values (per cupcake)
- Calories: 290 kcal
- Carbohydrates: 42g
- Protein: 2g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 26g
- Sodium: 120mg
FAQs
1. Can I use lavender extract instead of dried lavender? Yes! You can use lavender extract for a more concentrated lavender flavor. Just add a few drops to the frosting instead of using dried lavender.
2. Can I use any type of honey? You can use any honey you prefer, but lighter honey varieties will allow the lavender flavor to shine through better.
3. How should I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. You can refrigerate them for longer storage, but allow them to come to room temperature before serving.
4. Can I make the frosting ahead of time? Yes! You can make the frosting a day ahead and store it in an airtight container in the refrigerator. Just let it come to room temperature and re-whip it before frosting the cupcakes.
Honey Lavender Cupcakes Recipe
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup milk
- 1 tablespoon dried lavender buds plus extra for garnish
For the Lavender Buttercream Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons lavender syrup or steep lavender in warm milk and strain
- 1 teaspoon lavender buds for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Steep the lavender buds in warm milk, then strain and cool.
- Whisk dry ingredients together.
- Beat butter and sugar until fluffy, then add eggs, honey, and lavender milk.
- Gradually add dry ingredients. Mix until combined.
- Spoon batter into cupcake liners, filling 2/3 full.
- Bake for 18-20 minutes and cool completely.
- For frosting, beat butter, add powdered sugar, and lavender syrup. Frost cupcakes and garnish with lavender buds.
