Lavender Honey Cupcakes
Lavender honey cupcakes with honey buttercream frosting, made with dried lavender and real honey.
Ingredients
Lavender Honey Cupcakes
- 1 1/2 cups all-purpose flour 188 g
- 1 cup granulated sugar 200 g
- 1/3 cup honey 113 g
- 2 tablespoons dried culinary lavender
- 1/2 cup butter 113 g
Honey Buttercream Frosting
- 2 cups powdered sugar 240 g
- 1/4 cup honey 85 g
- 1 teaspoon vanilla extract
Instructions
Lavender Honey Cupcakes
Preheat Oven and Prep Pan:
Set the oven to 350°F (175°C). Place liners in a cupcake pan.Cream Butter and Sugar:
Beat softened butter with granulated sugar until the mixture is light and airy.Add Eggs, Honey, Vanilla:
Incorporate eggs one by one, blending well each time. Mix in honey and vanilla extract.Whisk Dry Ingredients:
In a separate bowl, whisk together flour, dried lavender, and salt.Alternate Dry and Wet:
Alternately add the dry mixture and milk to the wet ingredients, mixing until just combined.Fill Liners and Bake:
Spoon batter into liners, filling them about two-thirds full. Bake for 18-20 minutes.Cool Cupcakes:
Let cupcakes rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
Honey Buttercream Frosting
Make Honey Lavender Frosting:
For the frosting, beat softened butter until smooth. Add powdered sugar, honey, vanilla, and salt, and mix thoroughly.Frost and Garnish:
Pipe the frosting onto cooled cupcakes. Top with a light dusting of dried lavender.