Light and delicious, these Honey Lavender Cupcakes topped with a honey buttercream is the sweet treat perfect for Spring. Try this unique spin on a classic cupcake for an elegant yet easy dessert at your next gathering.
Lavender Cupcakes are my new favorite way to ring in the Spring season. These beauties are fresh and delicious. The cupcakes are light and fluffy, with the deliciously subtle hint of lavender. Then they are perfectly paired with a creamy honey buttercream for a gourmet touch.
Some of you may be a little like me, hesitant to try a pastry baked with lavender. Lavender is typically a scent associated with potpourri, candles, or lotions. To mix it with food and turn it into a dessert seemed a tad risky. But I promise they are worth the risk.
These Honey Lavender Cupcakes topped with the honey buttercream, then drizzled with additional fresh honey and topped with dried lavender buds are bound to be an instant favorite. These dainty and delicate treats are the perfect recipe to try this Spring!
How To Make Honey Lavender Cupcakes
Links may be commissioned
- 1/2 cup butter, room temp
- 2 eggs (room temp)
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 tsp dried lavender – food grade
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/4 cup honey
- 2/3 cup whole milk
- Preheat oven to 350 degrees F.
- Combine flour, baking powder, lavender, and the salt and place to the side.
- Beat butter with a mixer on medium to high speed until soft peaks form.
- Add sugar, honey, and vanilla to the butter and mix until well combined.
- Begin to add eggs, one at a time, to the butter mixture. You’ll need to beat the mix well after each addition.
- Alternate adding the dry ingredients mix and milk to butter mixture bowl.
- Make sure to beat on low after each addition
- Fill cupcake liners ONLY 3/4 full
- Bake for 16 to 18 minutes
- Test the cupcake by using a toothpick inserted in the cake. If it comes out clean, they’re done.
- Cool cupcakes on wire racks for 30 minutes or until completely cool.
How To Make Honey Buttercream
Links may be commissioned
- 4 cups powdered sugar
- 2 TBSP butter, room temp
- 1/4 cup honey
- 1/2 tsp Vanilla
- 2/3 cup milk
- In large mixing bowl beat powdered sugar, butter, honey, and vanilla with mixer on medium until light and fluffy.
- Frost the completely cooled cupcakes. Use a piping bag and a large star tip for extra pretty presentation.
- Drizzle with honey and sprinkle with lavender buds.
Cooking With Lavender
Although most lavender varieties can be used for cooking, the most commonly used is Lavandula angustifolia. Culinary lavenders have the sweetest fragrance among all of the lavenders, which creates the flavor in cooking. The flowers in particular give a subtly sweet, citrus flavor to dishes.
Lavender is great to use to add flavor and color to recipes in either a fresh or dried form.
- To dry lavender for culinary use you first snip off the stems just after the flowers have opened. Then hang them upside-down or lay them flat to dry. Wash the buds well, then dry-roast the to remove some of the floral taste. You can also grind them in a coffee grinder for a better texture.
Tips for Making Honey Lavender Cupcakes with Honey Buttercream
You want to use good quality ingredients in this honey lavender cupcake recipe, as it’s very delicately flavored. You want to make sure that you select a food grade or culinary lavender that is safe to eat. A large star tip makes pretty frosting so much easier. A great mixer is a must have, like a Kitchenaid Artisan series. If you don’t have a stand mixer, try this handheld one. It’s pretty amazing, and totally budget friendly. I have a very similar one that I use 90% of the time for cooking and baking.
For the Cupcakes
For the Frosting
Serving Size: 1
Amount Per Serving: Calories: 833Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 138mgCarbohydrates: 192gFiber: 0gSugar: 84gProtein: 3g
For more Pinterest Remakes, visit a few of my favorite bloggers:
- Fall centerpiece in less than 5 minutes by Confessions of an Overworked Mom
- Garden fresh, creamy tomato basil soup by Oh So Savvy Mom
- Spaghetti squash pizza boats by Homemaking Hacks
- Pumpkin scones by Jennifer Sikora
- French onion soup by OurFamilyWorld
- Mummy Halloween pumpkin centerpiece by Simply Southern Mom
- Coffee rub burgers by Roasted Beanz
- Rustic twig star wreath by Sweet Lil You
- Buffalo chicken deviled eggs by Home and Garden Cafe
- Mini chocolate apple pops by 2Boys+1Girl=OneCrazyMom
- Spaghetti and meatball muffins by Mom Always Finds Out