Description
Delight in these charming Lavender Cupcakes topped with a luscious Honey Buttercream frosting. Infused with aromatic dried lavender and a hint of local honey, these cupcakes offer a perfect balance of floral and sweet flavors, ideal for any special occasion or afternoon tea.
Ingredients
Lavender Milk
- ¾ cup whole milk, or milk of choice (171g)
- 2 tsp dried lavender buds
Lavender Cupcakes
- 1 ½ cups all-purpose flour (180g)
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 cup unsalted butter, room temperature (226g)
- 1 cup granulated sugar (200g)
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 2 tbsp vegetable oil (25g)
Honey Buttercream
- ½ cup unsalted butter, room temperature (113g)
- 2 cups powdered sugar (230g)
- ¼ cup honey, preferably local (85g)
- 1 tsp vanilla extract
- Pinch kosher salt
Instructions
- Prepare Lavender Milk: Bring ¾ cup of whole milk to a boil over low to medium heat. Stir in 2 teaspoons of dried lavender buds and allow them to steep for 15 to 20 minutes to infuse the milk with delicate floral notes. Strain the milk to remove the lavender buds and set aside.
- Preheat Oven and Prepare Dry Ingredients: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat 1 cup room temperature unsalted butter on high speed for 1 minute until smooth. Gradually add 1 cup granulated sugar and continue whipping on high speed for 2 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients: Mix in 1 teaspoon vanilla extract and 2 large room temperature eggs at medium speed for 30 seconds. Add 2 tablespoons vegetable oil and stir until the ingredients are well combined.
- Combine Dry and Wet Ingredients: Alternately add half of the dry flour mixture and half of the lavender milk to the butter mixture, mixing at medium speed. Follow with the remaining flour and milk, stirring just until combined to avoid overmixing.
- Fill Muffin Tin and Bake: Spoon the batter into cupcake liners filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make Honey Buttercream: Beat ½ cup unsalted butter at room temperature on high speed for 1 minute. Gradually add 2 cups powdered sugar in two additions, mixing on low speed and scraping down the bowl between additions. Add a pinch of kosher salt, 1 teaspoon vanilla extract, and ¼ cup honey. Whip everything together on medium speed for 2 minutes then reduce to low speed, mixing for an additional 5 minutes until smooth and creamy.
- Assemble and Decorate: Once cupcakes are completely cool, fill a piping bag fitted with a 1M tip with the honey buttercream. Pipe a swirl starting from the inside out to form a beautiful pattern. Optionally, sprinkle a few dried lavender buds on top for garnish, keeping in mind their strong flavor.
- Storage: Store cupcakes at room temperature in an airtight container for up to 3 days to maintain freshness and flavor.
Notes
- Use whole milk or milk of choice for the lavender infusion depending on dietary preferences.
- Be careful not to steep lavender buds for too long to avoid an overpowering taste.
- Ensure butter and eggs are at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes tender and light.
- Local honey adds depth to the buttercream but any good quality honey can be used.
- Dried lavender buds for garnish are optional and can be omitted if you prefer a milder flavor.
- Store cupcakes in an airtight container to maintain moisture and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
