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Lavender Cupcakes with Honey Buttercream

Lavender Cupcakes with Honey Buttercream for Spring Bliss

Enjoy the delightful flavors of Lavender Cupcakes with Honey Buttercream, perfect for any spring gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Cake flour can be used for a lighter texture.
  • 1 cup granulated sugar Adjust based on your preference for sweetness.
  • 2 teaspoons baking powder Ensure it is fresh for maximum effectiveness.
  • 1 pinch salt Use kosher salt for better distribution if desired.
  • 0.5 cups unsalted butter Allow it to come to room temperature for easier mixing.
  • 2 large eggs Using room temperature eggs creates a smoother batter.
  • 0.5 cups buttermilk Can be substituted with milk + vinegar if unavailable.
  • 2 tablespoons dried lavender Substitute with vanilla bean and a hint of orange zest for a different profile.
For the Honey Buttercream
  • 0.5 cups unsalted butter Softened.
  • 0.25 cups high-quality honey Choose for the best flavor.
  • 2 cups powdered sugar Sift before use to prevent clumps.

Equipment

  • Muffin Tray
  • Mixing Bowls
  • whisk
  • spatula
  • baking liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with colorful cupcake liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a large mixing bowl, beat the butter until creamy, then gradually add the sugar mixture until light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition until smooth.
  5. Stir in the buttermilk and dried lavender until evenly combined.
  6. Fold the dry ingredient mixture into the wet batter until just combined.
  7. Fill each cupcake liner about two-thirds full with batter.
  8. Bake for 18-20 minutes, checking for doneness with a toothpick.
  9. Cool the cupcakes in the pan for about 5 minutes before transferring to a wire rack.
  10. Beat the butter and honey together, then gradually add the powdered sugar until smooth.
  11. Frost the completely cooled cupcakes generously with honey buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

Store your cupcakes in an airtight container in the refrigerator for up to 5 days, but they are best enjoyed fresh.

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