Description
Delicate cupcakes infused with honey and lavender, topped with a velvety frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 1 cup Granulated Sugar
- ⅓ cup Honey
- 2 tablespoons Dried Culinary Lavender
- ½ cup Unsalted Butter (softened)
- 2 cups Powdered Sugar
- ¼ cup Honey (for frosting)
- 1 teaspoon Vanilla Extract
- 2 Eggs
- ½ cup Milk
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake pan with lovely paper liners, ensuring they’re ready to embrace the batter.
- Whisk together the flour, baking powder, and dried lavender in a medium bowl, allowing the aroma to fill the air with promise.
- Cream the softened butter and granulated sugar in another bowl together until pale and fluffy—about 3-5 minutes.
- Gradually beat in the honey and vanilla extract until well combined.
- Add the eggs, one at a time, mixing until just incorporated.
- Alternately add the flour mixture and the milk to the butter mixture, stirring gently until just combined.
- Fill the cupcake liners two-thirds full with batter.
- Bake for 16-18 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
- Beat softened butter until creamy, then add sifted powdered sugar and honey, beating until smooth for the frosting.
- Frost each cupcake generously and decorate with dried lavender if desired.
Notes
Can be made ahead by preparing the batter a day in advance. Experiment with flavors by adding lemon zest or blueberries.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg