Honey Lavender Cupcakes

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 12
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Looking for a delightful treat that combines floral notes with the sweet taste of honey? These Honey Lavender Cupcakes are a unique and aromatic dessert perfect for any occasion. Their subtle yet sophisticated flavor profile is sure to impress!

Ingredients for Honey Lavender Cupcakes

All-purpose flour provides the structure for the cupcakes, giving them a light and fluffy texture. Granulated sugar sweetens the batter, while honey adds a rich, natural sweetness and moisture. Unsalted butter contributes to the flavor and soft, tender crumb. Whole milk, infused with lavender, enhances the floral aroma and moistness. Eggs act as a binding agent, providing lift and structure. Vanilla extract complements the honey and lavender beautifully.

Tips & Tricks

  • Make sure the butter is softened for easy creaming.
  • Don't rush the steeping process; it ensures maximum lavender flavor.
  • Use a piping bag for professional-looking frosting.
  • Test cupcakes with a toothpick to avoid overbaking.

Serving Suggestions

These Honey Lavender Cupcakes pair beautifully with a light, floral tea like chamomile or jasmine. For a more decadent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream. They're also a delightful addition to a brunch spread or an elegant afternoon tea.

Frequently Asked Questions

Can I use fresh lavender instead of dried?
Yes, but use it sparingly, as fresh lavender is more potent. Reduce the amount by half.
What if I don't have whole milk?
You can substitute with 2% milk or even a non-dairy alternative like almond milk, though the texture might slightly change.
How should I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Honey Lavender Cupcakes Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures the cupcakes bake evenly. Next, in a small saucepan, gently heat the milk and lavender until just simmering, then remove it from the heat and let it steep for 10 minutes. Strain the milk to remove the lavender buds, leaving you with a fragrant, floral-infused milk.

In a mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer. Add the honey and continue to mix until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the lavender-infused milk. Begin and end with the dry ingredients, stirring gently until just combined.

Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

For the frosting, beat the butter until creamy, then gradually add the powdered sugar, honey, vanilla, and milk until smooth and spreadable. Frost the cooled cupcakes generously and sprinkle with a pinch of finely ground lavender for a lovely garnish.

Why You'll Love This Recipe

  • Easy to make with straightforward steps.
  • The calming aroma of lavender adds a unique twist.
  • Perfectly balanced sweetness from honey.
  • Beautiful presentation with minimal effort.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup honey
1/2 cup unsalted butter, softened
1/2 cup whole milk
2 large eggs
1 tsp vanilla extract
2 tbsp dried culinary lavender
1 1/2 tsp baking powder
1/4 tsp salt
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup honey
1 tsp vanilla extract
2 tbsp whole milk
1/4 tsp dried culinary lavender, finely ground

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a small saucepan, heat the milk and lavender until just simmering. Remove from heat and let steep for 10 minutes, then strain.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the honey and continue to mix until well combined.
5. Beat in the eggs one at a time, followed by the vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with the lavender-infused milk, beginning and ending with the dry ingredients.
8. Fill the cupcake liners about 2/3 full with the batter.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. For the frosting, beat the butter until creamy, then gradually add powdered sugar, honey, vanilla, and milk until smooth and spreadable.
11. Frost the cooled cupcakes and sprinkle with a pinch of finely ground lavender.

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