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Lavender Honey Cupcakes

Lavender Honey Cupcakes: A Delightful Floral Treat for You

Lavender Honey Cupcakes are a delightful treat that combines floral flavors with sweetness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Can substitute with cake flour for a lighter texture.
  • 1 cups granulated sugar Can swap in coconut sugar for richer flavor.
  • 0.33 cups honey Use agave syrup for a vegan option.
  • 1 tablespoon dried culinary lavender Use sparingly due to potency.
  • 0.5 cups unsalted butter Can substitute with coconut oil for dairy-free.
  • 2 cups powdered sugar Sifted for smooth frosting.
  • 1 teaspoon vanilla extract A pinch of salt can balance sweetness.
For the Frosting
  • 0.5 cups unsalted butter Use softened butter for creamy frosting.
  • 2 cups powdered sugar Sifted to avoid lumps.
  • 0.25 cups honey For extra floral essence in frosting.
  • 1 teaspoon vanilla extract Enhances frosting flavor.
  • 1 pinch salt Enhances flavors.

Equipment

  • Cupcake pan
  • electric mixer
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • piping bag

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add 2 eggs one at a time, then mix in ⅓ cup of honey and 1 teaspoon of vanilla extract until combined.
  4. In a separate bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, 1 tablespoon of dried culinary lavender, and a pinch of salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of milk, mixing gently.
  6. Distribute the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean when inserted.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack.
  9. To prepare the frosting, beat together ½ cup of softened butter, 2 cups of powdered sugar, ¼ cup of honey, 1 teaspoon of vanilla, and a pinch of salt until smooth.
  10. Frost the cooled cupcakes and garnish with a sprinkle of dried lavender.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 0.5gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a fluffier batter. Add lemon or orange zest for a refreshing twist.

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