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Elegant Lavender Honey Cupcakes with Silky Honey Buttercream Frosting

A close-up of a beautifully frosted lavender honey cupcake topped with dried lavender buds.
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Create light, fluffy, and moist cupcakes that blend the delicate floral notes of lavender with the natural sweetness of honey. This recipe includes instructions for infusing the flavor and making a creamy honey buttercream frosting, perfect for garden parties or afternoon tea.

Ingredients

Scale
  • 1 cup whole milk
  • 1 tablespoon dried culinary lavender
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • For the Honey Buttercream: 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream
  • Pinch of salt
  • Optional Garnish: Dried culinary lavender buds

Instructions

  1. Prepare the lavender infusion: Gently warm the whole milk in a small saucepan until steaming, but not boiling. Remove from heat, stir in the dried culinary lavender, cover, and let it steep for 30 minutes. Strain the milk through a fine-mesh sieve, pressing on the lavender to extract flavor. Discard the lavender and let the milk cool completely.
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the honey and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled lavender-infused milk, beginning and ending with the dry ingredients. Mix only until the batter is smooth; do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the Honey Buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  10. Add the honey, vanilla extract, and a pinch of salt. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed. If the frosting is too thick, add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cupcakes are completely cool, pipe or spread the honey buttercream onto each cupcake. Garnish with a sprinkle of dried culinary lavender buds if desired.

Notes

  • For the most delicate floral flavor, infuse the milk rather than adding lavender directly to the batter, which can result in a soapy taste or gritty texture.
  • Ensure your butter and eggs are at room temperature for the cupcake batter to combine smoothly and create a light crumb.
  • If you want a subtle lilac color in your frosting, add one drop of purple food coloring to the buttercream mixture.

Nutrition

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