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Honey Lavender Cupcakes Recipe

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4 from 11 reviews

These Honey Lavender Cupcakes offer a delightful combination of floral lavender and sweet honey flavors, creating a moist and fragrant treat topped with a creamy lavender buttercream frosting. Perfect for special occasions or a unique everyday dessert, these cupcakes provide a light crumb infused with lavender milk and finished with a delicate honey drizzle and dried lavender sprigs for an elegant touch.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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 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: Add the milk and dried lavender flowers to a small pot and heat over medium heat until it reaches a simmer. Once bubbles appear, remove from heat. Allow to cool completely to room temperature, then strain to remove the lavender flowers. This can be made the night before to enhance flavor infusion.
  2. Prepare Cupcake Batter: Preheat the oven to 350°F (175°C) and line a cupcake pan with liners. In a large bowl, whisk together cake flour, baking powder, and kosher salt. In another bowl, combine melted butter and granulated sugar until smooth. Whisk in eggs, vanilla extract, lavender extract paste (if using), and honey until thoroughly combined.
  3. Combine Ingredients: Gradually stir half of the dry flour mixture into the wet ingredients. Then add 1/2 cup of cooled lavender milk, followed by the remaining flour mixture. Mix until the batter is thick and smooth.
  4. Fill and Bake: Pour approximately 1/4 cup of batter into each cupcake liner, filling them about halfway. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool Cupcakes: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
  6. Make Lavender Buttercream: Using a handheld or stand mixer with a paddle attachment, cream the room-temperature butter and honey together until smooth. Gradually add powdered sugar, one cup at a time, mixing until smooth and fully incorporated.
  7. Finish Frosting: Lower mixer speed and slowly drizzle in lavender milk until the buttercream reaches a spreadable consistency. 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 and fluffy. If too thick, add lavender milk 1 tablespoon at a time to adjust the consistency.
  8. Decorate Cupcakes: Frost the cooled cupcakes generously with the lavender buttercream. Garnish each cupcake with dried lavender sprigs and a light drizzle of honey for an elegant finish.

Notes

  • Making lavender milk a day ahead intensifies the lavender flavor.
  • Use cake flour for a lighter texture; all-purpose flour can be substituted.
  • Lavender extract paste is optional but adds concentrated floral notes.
  • Adjust food coloring to achieve preferred purple shade.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

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