Description
Lavender Honey Cupcakes are a delightful floral treat that combines the sweetness of honey with the aromatic essence of lavender, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup buttermilk
- 2 tablespoons dried culinary lavender
- 1 tablespoon milk (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and honey until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- Gently fold in the dried lavender.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For a simple glaze, mix the milk with a tablespoon of honey and drizzle over the cooled cupcakes.
Notes
- For a more intense lavender flavor, steep the dried lavender in the buttermilk for 30 minutes before using. Strain out the lavender before adding it to the batter.
- Consider adding a cream cheese frosting for a richer taste, or top with fresh berries for a burst of flavor and color.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg