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Lavender Honey Cupcakes

Soft, fluffy cake flour cupcakes infused with culinary lavender and pure honey, topped with a rich and creamy honey buttercream frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups cake flour spooned and leveled
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 1.5 tsp dried culinary lavender
  • 0.5 cup unsalted butter softened
  • 2 large eggs room temperature
  • 0.25 cup pure honey
  • 1 tsp pure vanilla extract
  • 0.5 cup buttermilk room temperature
Honey Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 0.33 cup pure honey
  • 1 tsp pure vanilla extract
  • 1 pinch salt
  • 2 tbsp heavy whipping cream
  • 1 tbsp dried lavender sprigs for garnish

Equipment

  • Muffin tin
  • Stand mixer or hand mixer
  • Piping bag and tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
  2. In a small bowl, rub the culinary lavender into the granulated sugar with your fingertips until fragrant.
  3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream the softened butter and lavender-infused sugar until light and fluffy (about 3 minutes).
  5. Beat in the eggs one at a time, followed by the honey and vanilla extract.
  6. Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
  7. Divide the batter evenly among the cupcake liners (about 2/3 full). Bake for 16-18 minutes until a toothpick comes out clean. Let cool completely.
  8. For the frosting: Beat the softened butter for 5 minutes until pale and creamy. Gradually add the powdered sugar.
  9. Add the honey, vanilla, and salt. Beat until incorporated, then add the heavy cream and whip on high for 2 minutes until fluffy.
  10. Pipe the honey buttercream onto the cooled cupcakes and garnish with additional lavender sprigs.

Notes

Always ensure you are using culinary-grade lavender, as ornamental lavender can be bitter and treated with chemicals. Cupcakes must be completely cool before frosting.