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Lavender Honey Cupcakes

Lavender Honey Cupcakes: Floral Delights for Any Occasion

Lavender Honey Cupcakes blend sweet honey with floral lavender, creating delightful treats for any occasion.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ½ cups all-purpose flour or cake flour for a lighter texture
  • 1 cup granulated sugar substitute with coconut sugar for deeper flavor
  • ½ cup honey replace with agave syrup for a vegan version
  • 1 tablespoon dried culinary lavender use cautiously, as it's concentrated
  • ½ cup unsalted butter or coconut oil for a dairy-free alternative
  • 1 ½ teaspoons baking powder ensure freshness for optimal rise
  • ½ cup milk can use nut-free milk if allergies are a concern
  • 1 teaspoon vanilla extract
For the Frosting
  • 2 cups powdered sugar must be sifted for a smooth consistency
  • ½ cup unsalted butter or substitute with vegan butter for a dairy-free option
  • ¼ cup honey or use agave syrup for a vegan adaptation

Equipment

  • mixing bowl
  • muffin pan
  • Electric Mixer
  • whisk
  • Sifter
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar for 2-3 minutes.
  3. Incorporate two large eggs one at a time, then add ½ cup of honey and 1 teaspoon of vanilla extract.
  4. Whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, 1 tablespoon of dried lavender, and a pinch of salt.
  5. Gradually combine the dry ingredients with the wet ingredients, alternating with ½ cup of milk.
  6. Fill each cupcake liner two-thirds full and bake for 18-20 minutes.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
  8. Prepare the frosting by beating ½ cup of softened unsalted butter and mixing in 2 cups of sifted powdered sugar, ¼ cup of honey, and 1 teaspoon of vanilla extract.
  9. Once cooled, frost the cupcakes using a piping bag and garnish with dried lavender.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 120mgPotassium: 50mgSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for better incorporation and avoid overmixing to maintain fluffiness.

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