Description
These Lavender Cupcakes with Honey Buttercream are delicately floral, sweet, and elegant—perfect for springtime gatherings or a unique dessert treat.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp culinary lavender, finely ground
- 1 tsp vanilla extract
- Honey Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp honey
- 1–2 tbsp heavy cream or milk (to desired consistency)
- Optional: Dried lavender buds for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and ground lavender.
- In a separate bowl, mix flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients alternately with milk, beginning and ending with the dry mix. Mix until just combined.
- Divide the batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes completely before frosting.
- To make the honey buttercream, beat the butter until creamy, then add powdered sugar gradually.
- Mix in honey and enough cream or milk to reach a spreadable consistency.
- Frost the cooled cupcakes and garnish with a sprinkle of dried lavender if desired.
Notes
- Use only culinary lavender to ensure a pleasant, edible flavor.
- Adjust honey in buttercream to your desired sweetness.
- Chill frosted cupcakes for 15 minutes to set the buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 26g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
Keywords: lavender cupcakes, honey buttercream, floral dessert, spring baking, gourmet cupcake, homemade frosting