Description
Delicate, fragrant cupcakes that capture the essence of summer with light floral notes of lavender and the sweetness of honey. Perfect for summer gatherings or a sweet treat.
Ingredients
Scale
- 1 1/4 cups (155 g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup (60 ml) milk
- 1 tablespoon dried culinary lavender
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 2 tablespoons (30 ml) honey
- 1 teaspoon vanilla extract
- 1/2 cup (115 g) butter (for frosting)
- 2 cups (240 g) powdered sugar (for frosting)
- 1 tablespoon (15 ml) lavender-infused milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake tin with paper liners.
- Heat 1/4 cup of milk in a small saucepan until warm, then add 1 tablespoon of dried lavender. Let it steep for 10 minutes, strain, and set aside to cool.
- In a bowl, whisk together 1 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
- In a separate bowl, beat 1/2 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 3 minutes.
- Mix in 2 large eggs, one at a time, followed by 2 tablespoons of honey and 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients, alternating with the lavender-infused milk, until just combined.
- Divide the batter evenly among the liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
- For the frosting, beat 1/2 cup of butter with 2 cups of powdered sugar until smooth. Add 1 tablespoon of lavender-infused milk and mix until creamy.
- Pipe or spread the frosting onto the cooled cupcakes, and garnish with a sprinkle of dried lavender or a drizzle of honey.
Notes
Start with small amounts of lavender to avoid overpowering the flavor. Ensure butter and eggs are at room temperature for smoother mixing. Overbaking can dry out the cupcakes, so keep an eye on them.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22
- Sodium: 80
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 32
- Protein: 3
Keywords: lavender cupcakes, honey cupcakes, summer dessert, floral dessert, lavender honey recipe