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Lavender Cupcakes with Honey Buttercream Recipe

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These delicate Lavender Cupcakes with Honey Buttercream offer a floral twist on classic cupcakes. Infused with dried lavender and topped with a sweet, creamy honey buttercream frosting, these cupcakes are perfect for special occasions or an elegant afternoon treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Total Time: 37 minutes
  • Yield: 12 cupcakes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For Lavender Cupcakes

  • 1/2 cup whole milk
  • 1 tablespoon dried lavender
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon lavender extract (optional)

For Honey Buttercream

  • 1 stick (1/2 cup) butter, softened
  • 1/4 cup honey
  • 2 1/4 cups powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 pinch kosher salt (optional)
  • Lilac/purple gel paste food coloring (optional)

Instructions

  1. Steep Lavender in Milk: Heat the milk in a microwave-safe measuring cup until just steaming, about 30 seconds. Add dried lavender and stir to combine. Let steep for 15 minutes, then strain out the lavender to infuse the milk with flavor.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt to ensure even distribution of leavening agents and salt.
  3. Mix Wet Ingredients: Add the lavender-infused milk, vegetable oil, eggs, vanilla extract, and optional lavender extract to the dry ingredients. Whisk gently until just combined to avoid developing gluten which would make cupcakes dense.
  4. Portion Batter: Using a 1/4 cup measure, fill each cupcake tin well about two-thirds full to allow room for rising during baking.
  5. Bake Cupcakes: Bake the cups at 350°F (175°C) for 15 to 17 minutes or until a skewer inserted into the center comes out clean or with a few moist crumbs. Transfer cupcakes to a wire rack to cool completely before frosting.
  6. Prepare Honey Buttercream: In a stand mixer fitted with the paddle attachment, beat softened butter on medium speed until light and fluffy, about 1 minute. Add honey and mix on low until fully incorporated, scraping down the bowl as needed.
  7. Add Powdered Sugar: Gradually add powdered sugar while mixer runs on low to avoid sugar clouds, then add vanilla extract. Increase mixer speed to high and beat until the buttercream is light and fluffy, about 1 minute. Scrape the bowl sides as needed.
  8. Taste and Adjust: Taste the buttercream and add a pinch of kosher salt if desired to balance sweetness. Optionally add a tiny bit of lilac or purple gel paste food coloring for a subtle hue.
  9. Pipe Frosting on Cupcakes: Transfer the frosting to a piping bag fitted with your favorite tip. Pipe tall, elegant swirls on each cooled cupcake, leaving a small unfrosted border around the edges for a refined look.

Notes

  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Steeping lavender in milk gently infuses delicate flavor without bitterness.
  • Use a skewer to check doneness; a few moist crumbs are preferable to a wet batter.
  • Adjust powdered sugar in frosting to reach your ideal consistency.
  • Adding salt to the frosting helps to balance sweetness.
  • Gel paste food coloring is optional; natural frosting is lovely as well.
  • Allow cupcakes to cool fully before frosting to prevent melting.

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