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Lavender Honey Cupcakes

Delicate and lightly sweet, these lavender honey cupcakes are perfect for afternoon tea or special occasions, featuring moist honey and floral lavender flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with a 1:1 gluten-free blend.
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt Reduce if using salted butter.
  • 2 teaspoons dried culinary lavender Use culinary-grade lavender only.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use room-temperature for best creaming.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup honey Choose mild-flavored honey for better floral notes.
  • 1/2 cup milk Whole milk yields richer cupcakes; substitute with any preferred milk.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the honey and vanilla until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, dried culinary lavender, and salt.
  6. Add the dry ingredients to the wet in three parts, alternating with the milk. Mix gently until just combined, avoiding overmixing.
  7. Spoon the batter into the prepared liners, filling each about two-thirds full.
Baking
  1. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Notes

These cupcakes can be served plain or frosted. A honey buttercream or whipped mascarpone works beautifully. To store, keep unfrosted cupcakes in an airtight container for up to 2 days at room temperature or refrigerate frosted cupcakes for 3-4 days.