Description
These delicate Lavender Honey Cupcakes offer a harmonious blend of floral and sweet notes. The tender cake base is infused with the subtle essence of culinary lavender and the gentle sweetness of honey, creating a light and aromatic treat. Each cupcake is crowned with a swirl of creamy honey buttercream frosting, providing a smooth texture and rich flavor, elegantly finished with a sprinkle of dried lavender buds.
Ingredients
- **For the Cupcakes:**
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 teaspoon culinary lavender buds, finely chopped
- **For the Honey Buttercream Frosting:**
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- ¼ cup honey
- 2–4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional culinary lavender buds, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and 2 tablespoons of honey.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the finely chopped culinary lavender buds.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure cupcakes are fully cooled before frosting.
- **For the Honey Buttercream Frosting:**
- In a large bowl, using an electric mixer, beat the softened butter until creamy and smooth, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
- Add the ¼ cup of honey, 2 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium-high speed and beat for 3-5 minutes until the frosting is light, fluffy, and smooth. Add more milk or cream, one teaspoon at a time, if needed to reach desired consistency.
- Once the cupcakes are completely cool, pipe or spread the honey buttercream frosting onto each cupcake. Garnish with additional culinary lavender buds if desired.
Notes
Use only culinary grade lavender for baking to ensure it is safe for consumption and has the best flavor.
Do not overmix the cupcake batter; overmixing can lead to tough cupcakes.
Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
For a stronger lavender flavor in the frosting, you can infuse the milk or cream with lavender before adding it to the buttercream.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Fat: 16g
- Carbohydrates: 48g
- Protein: 4g