Lavender Honey Cupcakes – Light & Floral Spring Dessert
Lavender Honey Cupcakes – Light & Floral Spring Dessert embody the essence of spring with delicate floral notes of lavender and the sweet warmth of honey in a delightful cupcake form.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Total Time: 52 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 ½ cups All-purpose flour
¾ cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter, softened
2 Large eggs
½ cup Whole milk
1 ½ tablespoons Culinary lavender buds
¼ cup Honey
1 teaspoon Vanilla extract
1 cup Unsalted butter, softened (for frosting)
3-4 cups Powdered sugar
¼ cup Honey (for frosting)
2-4 tablespoons Whole milk or heavy cream
½ teaspoon Lavender extract (optional)
Pinch of salt
Instructions
- Infuse the Lavender Milk: Warm whole milk and steep culinary lavender buds for at least 15-20 minutes. Strain and set aside to cool
- Prepare Dry Ingredients: Whisk together the dry ingredients in a bowl
- Cream Butter and Sugar: Beat softened unsalted butter and granulated sugar until light and fluffy
- Add Eggs and Flavorings: Beat in eggs one at a time, then add honey and vanilla extract
- Alternate Dry and Wet Ingredients: Mix dry ingredients and lavender milk into the butter mixture
- Fill Cupcake Liners: Preheat oven to 350°F (175°C) and fill lined muffin pan with batter
- Bake: Bake for 18-22 minutes until a skewer comes out clea
- Cool: Transfer cupcakes to a wire rack to cool completely
- Make Honey Lavender Buttercream: Cream softened butter, add sifted powdered sugar, honey, optional lavender extract, and milk for desired consistency
- Frost and Serve: Frost cooled cupcakes and garnish if desired
Notes
Use culinary grade lavender for the best flavor.
Ensure butter and eggs are at room temperature for better emulsification.