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Gourmet Lavender Honey Cupcakes with Whipped Honey Frosting

A close-up of a perfectly frosted lavender honey cupcakes topped with dried lavender buds.
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Bake light, airy cupcakes infused with subtle lavender and sweet honey, topped with a simple, delicious whipped honey buttercream.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon culinary dried lavender buds, finely ground
  • 1 tablespoon culinary dried lavender buds, whole (for garnish)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup honey (for frosting)
  • 1 teaspoon milk or heavy cream (for frosting, if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Add the finely ground lavender buds and mix well.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the 1/4 cup of honey until combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the 1/2 cup of softened butter until smooth. Gradually add the powdered sugar, beating until incorporated.
  9. Drizzle in the 1/4 cup of honey and beat on medium speed until the frosting is light and fluffy. Add a splash of milk or cream if the frosting is too stiff.
  10. Once cupcakes are completely cool, pipe or spread the whipped honey frosting onto each one. Garnish with a few whole dried lavender buds.

Notes

  • Use only culinary-grade lavender buds for consumption. Lavender flavor is strong, so start with the recommended amount; you can always add more next time.
  • To get the best flavor from the lavender, you can steep the 1 teaspoon of ground lavender in the warm milk for 10 minutes before adding it to the batter, then strain if desired.
  • For a beautiful presentation, lightly press the whole lavender buds onto the top of the frosting just before serving.

Nutrition

Find it online: https://www.purecookingjoy.com/lavender-honey-cupcakes-recipe/

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