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–+ servings
Lavender Honey Cupcakes

Delight in Lavender Honey Cupcakes for a Sweet Spring Treat

Lavender Honey Cupcakes are light, airy, and perfect for spring gatherings, accommodating gluten-free and vegan needs.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour can use cake flour for a lighter texture
  • 1 cup Granulated Sugar substitute with coconut sugar for a richer flavor
  • 1/2 cup Honey consider agave syrup as a vegan alternative
  • 1 tablespoon Dried Culinary Lavender use sparingly to avoid overpowering flavor
  • 1/2 cup Butter (Unsalted) swap with coconut oil for a dairy-free option
  • 2 teaspoons Baking Powder always check freshness for best results
  • 1 teaspoon Vanilla Extract a pinch of salt can help balance the sweetness
  • 3 large Eggs for vegan, replace with flaxseed meal mixed with water
  • 1/2 cup Milk substitute with almond or oat milk for a dairy-free option
For the Frosting
  • 2 cups Powdered Sugar sift before use for best results
  • 1/2 cup Butter (Unsalted) vegan butter can easily be used
  • 1/4 cup Honey can be replaced with maple syrup for a vegan variant
  • 1 teaspoon Vanilla Extract necessary for depth
  • 1 pinch Salt a small pinch goes a long way

Equipment

  • oven
  • mixing bowl
  • Electric Mixer
  • Cupcake Pan
  • Cupcake liners
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
  2. Cream together softened unsalted butter and granulated sugar for about 2-3 minutes until light and fluffy.
  3. Incorporate eggs one at a time, mixing well after each, then stir in honey and vanilla extract until smooth.
  4. Whisk together all-purpose flour, baking powder, dried lavender, and a pinch of salt in a separate bowl.
  5. Gradually combine the dry ingredients with the wet mixture, alternating with milk, mixing until just combined.
  6. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes until golden.
  7. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the frosting by beating softened butter until creamy, then add powdered sugar, honey, vanilla, and a pinch of salt until smooth.
  9. Once cupcakes are cool, frost elegantly with a piping bag and garnish with a sprinkle of dried lavender.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for better texture. Avoid overmixing to maintain airiness.

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