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Lavender Honey Cupcakes: Your Sweet Floral Escape Recipe

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4.3 from 40 reviews

These Lavender Honey Cupcakes offer a delightful sweet floral escape with a tender crumb and a luscious honey-lavender frosting, perfect for any special occasion or a charming treat.

Ingredients

Units Scale

For the Cupcakes

  • 1 1/2 cups All-Purpose Flour (Use cake flour for a lighter texture if desired.)
  • 1 cup Granulated Sugar (Can substitute with coconut sugar for a deeper flavor.)
  • 1/3 cup Honey (Try agave syrup for a vegan-friendly alternative.)
  • 2 tablespoons Dried Culinary Lavender (Use cautiously as a concentrated substitute.)
  • 1/2 cup Butter (Unsalted) (Coconut oil is a great dairy-free option!)
  • 1 teaspoon Vanilla Extract (Feel free to add a pinch of salt to balance the sweetness.)
  • Eggs (quantity implied but not specified; ingredient missing in extraction)
  • Baking Powder (implied in instructions but not listed in ingredients)
  • Salt (implied in instructions but not listed in ingredients)
  • Milk (implied in instructions but not listed in ingredients)

For the Frosting

  • 2 cups Powdered Sugar (Ensure it’s sifted for a smooth texture.)
  • 1/4 cup Honey (Swapping for maple syrup works too!)
  • 1/2 cup Butter (Unsalted) (part of frosting, softened: implied from instructions)
  • 1 teaspoon Vanilla Extract (part of frosting, implied)
  • Pinch of Salt (implied in frosting instructions)

Instructions

  1. Baking Instructions Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Creaming the Butter and Sugar Cream together the softened butter and granulated sugar in a mixing bowl until light and fluffy.
  3. Adding Eggs and Flavorings Add eggs one at a time, mixing well after each; stir in honey and vanilla extract.
  4. Mixing Dry Ingredients Whisk together the flour, baking powder, dried lavender, and salt in a separate bowl.
  5. Combining Mixtures Combine the dry ingredients with the wet mixture gradually, alternating with milk.
  6. Filling and Baking Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
  7. Cooling the Cupcakes Cool cupcakes in the pan for 5 minutes before transferring to a wire rack.
  8. Making the Frosting Beat the softened butter for the frosting until creamy; mix in powdered sugar, honey, vanilla, and salt.
  9. Frosting the Cupcakes Frost cooled cupcakes using a piping bag, garnish with a sprinkle of dried lavender.

Notes

  • Use cake flour for a lighter texture if desired.
  • Can substitute granulated sugar with coconut sugar for a deeper flavor.
  • Try agave syrup instead of honey for a vegan-friendly alternative.
  • Use dried culinary lavender cautiously as a concentrated substitute.
  • Coconut oil is a great dairy-free option instead of butter.
  • Ensure powdered sugar is sifted for a smooth frosting texture.
  • Swapping honey in the frosting with maple syrup works too.
  • Feel free to add a pinch of salt to balance the sweetness.

Find it online: https://yumfoodusa.com/lavender-honey-cupcakes-your-sweet-floral-escape-recipe/