Print

Honey Lavender Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 27 reviews

These Honey Lavender Cupcakes are delicate, floral, and lightly sweetened treats perfect for any special occasion or afternoon tea. Infused with aromatic lavender and a touch of honey, these moist cupcakes are topped with a luscious lavender buttercream frosting and garnished with dried lavender sprigs and honey drizzle for a beautiful and fragrant dessert.

Ingredients

Lavender Milk

  • 3/4 cup whole milk
  • 1 tablespoon dried lavender flowers

Cupcakes

  • 1/2 cup unsalted butter (melted)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon lavender extract paste (optional)
  • 1 1/2 cups cake flour (or substitute all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup lavender milk (cooled)

Lavender Buttercream

  • 1 cup unsalted butter (room temperature)
  • 1/4 cup honey
  • 3 cups powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lavender extract paste (optional)
  • 1-3 tablespoons lavender milk (as needed)
  • 2-4 drops purple food coloring
  • dried lavender sprigs (for garnish)
  • honey (for drizzle)

Instructions

  1. Make Lavender Milk: Combine milk and dried lavender flowers in a small pot. Heat over medium heat until the milk just reaches a simmer and bubbles appear around the edges, then remove from heat immediately.
  2. Cool and Strain Lavender Milk: Let the lavender milk cool completely to room temperature. Once cooled, strain out the lavender flowers to leave a fragrant infused milk. For best results, prepare this the night before to maximize flavor.
  3. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and ease cleanup.
  4. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and kosher salt until thoroughly combined. This ensures even leavening and seasoning.
  5. Combine Butter and Sugar: In a separate bowl, whisk the melted butter and granulated sugar together until smooth and creamy, creating the base for a tender cupcake crumb.
  6. Add Wet Ingredients: Whisk in the eggs one at a time, followed by the vanilla extract and lavender extract paste (if using), ensuring each is fully incorporated before adding the next.
  7. Incorporate Honey: Add the honey to the wet mixture and whisk thoroughly until homogenous, adding natural sweetness and moisture.
  8. Combine Wet and Dry: Stir in about half of the dry flour mixture into the wet ingredients, mixing gently. Then, add the cooled lavender milk and the remaining flour mixture. Mix until fully combined; the batter will be thick but smooth.
  9. Portion Batter: Spoon approximately 1/4 cup of batter into each cupcake liner, filling them about halfway to allow space for rising during baking.
  10. Bake Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
  11. Cool Cupcakes: Remove cupcakes from the oven and transfer to a wire rack. Let them cool completely before frosting to prevent melting the buttercream.
  12. Make Lavender Buttercream: Using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and honey at medium speed until smooth and fluffy.
  13. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition to maintain a smooth consistency.
  14. Incorporate Lavender Milk: With the mixer on low speed, slowly drizzle in lavender milk until incorporated and the desired frosting consistency is reached.
  15. Flavor and Color Frosting: Add kosher salt, lavender extract paste if using, and purple food coloring. Beat on high speed for 4-5 minutes until the frosting is light, fluffy, and evenly tinted.
  16. Adjust Frosting Consistency: If the frosting is too thick, add additional lavender milk one tablespoon at a time to thin it to spreadable consistency.
  17. Frost Cupcakes and Garnish: Pipe or spread the buttercream onto cooled cupcakes. Garnish each cupcake with a dried lavender sprig and a light drizzle of honey for added aroma and visual appeal.

Notes

  • For stronger lavender flavor, let the lavender steep in milk overnight in the refrigerator.
  • If lavender extract paste is unavailable, pure lavender extract or omit for milder flavor.
  • Allow cupcakes to cool completely before frosting to prevent melting or sliding frosting.
  • Use cake flour for a lighter texture; all-purpose flour can be substituted but may yield denser cupcakes.
  • If you do not have lavender food coloring, a small amount of violet gel or omit coloring for natural look.
  • Store cupcakes covered at room temperature for up to 2 days; refrigerate for longer storage.

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