Description
Delight in the floral sweetness of Lavender Honey Cupcakes, topped with a creamy lavender-infused frosting for a enchanting treat.
Ingredients
Scale
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/3 cup Honey
- 2 tablespoons Dried Culinary Lavender
- 1/2 cup Unsalted Butter (or coconut oil for dairy-free)
- 2 cups Powdered Sugar
- 1/4 cup Honey
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake pan with liners and set aside.
- Combine the flour, baking powder, and dried lavender in a bowl. Mix well.
- Cream the butter and granulated sugar with a mixer until pale and fluffy, about 3-5 minutes.
- Beat in the honey and vanilla extract until smooth.
- Add the eggs one at a time, mixing until just incorporated.
- Incorporate the flour mixture alternating with the milk, starting and ending with flour.
- Spoon the batter into each cupcake liner, filling about two-thirds full.
- Bake for 16-18 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then onto a wire rack.
- Beat the unsalted butter for the frosting until creamy, gradually adding the sifted powdered sugar and honey.
- Frost the cooled cupcakes generously with the lavender honey frosting.
Notes
Use a piping bag for a professional finish. Always sift your powdered sugar for a smooth frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg