Description
A delightful cupcake recipe blending floral lavender with the sweetness of honey, creating a unique and memorable baking experience.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ½ cup honey
- 1 tablespoon culinary lavender
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons honey
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Additional lavender for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare your baking pan by lining it with paper liners or greasing it.
- Combine dry ingredients in a bowl: flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then blend in honey and vanilla.
- Incorporate the dry ingredients alternately with the milk until just combined.
- Fold in culinary lavender gently.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Cool cupcakes for 5 minutes in the pan, then transfer to a wire rack.
- Prepare the frosting by beating butter, then gradually adding powdered sugar, honey, milk, and vanilla.
- Frost cooled cupcakes generously with the lavender honey frosting.
- Garnish with dried lavender if desired.
Notes
For vegan options, use flax eggs and plant-based milk and butter. Store cupcakes in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg