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Lavender Honey Cupcakes Recipe

Lavender Honey Cupcakes Recipe
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★★★★★

5.2 from 10 reviews

Delight in these fragrant Lavender Honey Cupcakes that blend the sweet floral notes of honey and lavender with a soft, moist crumb. Perfect for tea time or special occasions, these cupcakes offer a unique twist on classic flavors with a smooth honey sweetness and subtle lavender aroma.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/4 cup unsalted butter, softened
  • 1/2 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 tbsp dried lavender buds

Instructions

  1. Preheat oven and prepare tin: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and baking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, ensuring leavening is well distributed.
  3. Cream butter and honey: In a larger bowl, use an electric mixer to cream the softened unsalted butter with the honey until the mixture is smooth and fluffy, creating a light texture for the cupcakes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate air. Stir in the vanilla extract for added flavor.
  5. Infuse milk with lavender: Gently heat the milk in a small saucepan over low heat. Add the dried lavender buds and let steep for 5 minutes to extract the floral essence. Strain the milk to remove the buds, then add the infused milk to the wet ingredients.
  6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
  7. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  8. Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.

Notes

  • Make sure to strain the lavender-infused milk well to avoid any texture from the buds.
  • Use high-quality honey for the best flavor impact.
  • These cupcakes can be topped with a simple buttercream or whipped cream if desired.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • For a stronger lavender flavor, increase the dried lavender buds to 3 tablespoons but be cautious as too much can be overpowering.

Nutrition

Keywords: lavender cupcakes, honey cupcakes, floral dessert, baked sweets, tea time desserts

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