Lavender Honey Cupcakes
Delicate and tender cupcakes infused with floral lavender and a rich honey flavor, perfect for brunches and tea parties.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons dried culinary lavender Crush lightly for more aroma.
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Should be room temperature but not melted.
- 2 large eggs
- 1/2 cup honey Use mild-flavored honey for the best balance.
- 1/2 cup milk Whole or 2% works best; non-dairy options possible.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
- In a large bowl, beat butter and sugar until pale and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in honey and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, dried lavender, and salt.
- Add dry ingredients to wet ingredients in three parts, alternating with milk.
- Gently stir until combined to avoid overmixing.
- Spoon the batter into the prepared liners, filling each about two-thirds full.
- Bake for 18-20 minutes, rotating halfway through.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a dairy-free version, use plant-based butter and non-dairy milk. Frost with honey buttercream or serve plain to showcase flavors. Store unfrosted cupcakes in an airtight container for up to 2 days.