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–+ servings
Lavender Honey Cupcakes

Lavender Honey Cupcakes for a Sweet Floral Treat at Home

Delight in Lavender Honey Cupcakes, a perfect blend of floral notes and sweet honey for any occasion.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ½ cups all-purpose flour can substitute with gluten-free all-purpose flour
  • 1 cup granulated sugar coconut sugar can substitute
  • ¼ cup honey substitute with agave syrup for vegan option
  • 1 tablespoon dried culinary lavender use cautiously
  • ½ cup unsalted butter can substitute with coconut oil
  • 1 ½ teaspoons baking powder check freshness
  • 1 pinch salt balances sweetness
  • 2 large eggs can swap with flaxseed meal mixed with water
  • ½ cup milk use any plant-based milk for vegan option
For the Frosting
  • 2 cups powdered sugar sifting recommended
  • ½ cup unsalted butter can substitute with vegan butter or coconut cream
  • 2 tablespoons honey leave out for vegan frosting
  • 1 teaspoon vanilla extract elevates flavor
  • 1 pinch salt balances sweetness

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • electric mixer
  • whisk
  • Piping Bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake pan by placing liners.
  2. Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add two large eggs, one at a time, mixing well after each addition along with ¼ cup of honey and 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ 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. Mix just until combined.
  6. Scoop the batter into the prepared liners, filling each about ⅔ full. Bake for 18-20 minutes.
  7. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
  1. In a mixing bowl, beat ½ cup of softened unsalted butter until creamy. Gradually add in 2 cups of powdered sugar, 2 tablespoons of honey, and 1 teaspoon of vanilla extract, mixing until smooth.
  2. Frost each cupcake with the prepared frosting using a piping bag and garnish with a sprinkle of dried lavender.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgSugar: 15gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

Ensure butter and eggs are at room temperature for fluffier batter. Avoid overmixing and cool cupcakes completely before frosting.

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