These Lavender Honey Cupcakes are a sweet treat that brings a touch of spring to your table! They are soft, fluffy, and filled with the lovely flavors of lavender and honey.
Every bite is like a little hug from nature! 🌼 I love serving them with a cup of tea; they make any day feel special. Plus, the smell while baking is simply magical!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cupcakes. You could try using cake flour for a lighter texture or a gluten-free blend if needed. Just remember the liquid measurements might need adjusting.
Granulated Sugar: Regular sugar adds sweetness. If you’re looking for a healthier option, consider coconut sugar or a sugar substitute like stevia. Just use less, as they can be sweeter than regular sugar.
Honey: Honey brings natural sweetness and a unique flavor. If you need a vegan option, agave syrup or maple syrup work well too. Keep in mind this might change the flavor slightly.
Lavender: Dried culinary lavender is essential for flavor. If you can’t find it, you might substitute with a drop of lavender extract, but be cautious as it’s more concentrated. I love using edible flower petals for an extra touch!
Butter: Unsalted butter adds richness. If you’re dairy-free, coconut oil or a vegan butter can replace it while still giving a nice creamy texture. Just ensure it’s softened for easy mixing.
How Can I Achieve Fluffy Cupcakes?
Getting the right texture can be tricky, but it’s all about the creaming method. Start by beating room temperature butter with sugar until it’s light and fluffy. This will incorporate air, which makes the cupcakes rise nicely.
- Use a mixer on medium speed; it should take about 3-5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Don’t rush this step; it adds to the fluffiness!
- Mix the dry and wet ingredients separately first to combine better.
- Be gentle when mixing the final batter, over-mixing can make cupcakes dense.
How to Make Lavender Honey Cupcakes?
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup honey
- 2 teaspoons baking powder
- 1 teaspoon dried culinary lavender (plus extra for garnish)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
- Pinch of salt
- Dried lavender for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare the cupcakes, plus an additional 20 minutes to bake them. Once they cool, you’ll spend around 20 minutes making the frosting and decorating. So, set aside about 1 hour in total, plus some cooling time for the cupcakes!
Step-by-Step Instructions:
1. Preparing the Oven and Cupcake Tray:
First things first—preheat your oven to 350°F (175°C). While it heats up, grab your cupcake pan and line it with cute cupcake liners. This will help with easy removal later on.
2. Mixing the Cupcake Batter:
In a large mixing bowl, take the softened butter and granulated sugar. Cream them together with a mixer until the mixture is light and fluffy—about 2-3 minutes should do the trick. Next, add in the eggs, one at a time, mixing well after each addition. Then, stir in the honey and vanilla extract, blending everything nicely.
3. Combining Dry Ingredients:
Now, let’s switch bowls. In a separate bowl, whisk together the all-purpose flour, baking powder, dried lavender, and salt. This ensures everything mixes evenly later.
4. Bringing It All Together:
Gradually add the dry mixture to your wet ingredients, alternating it with the milk. It’s best to start and finish with the dry ingredients. Mix just until combined—don’t overdo it!
5. Baking the Cupcakes:
Now, distribute the batter evenly into your cupcake liners, filling each about 2/3 full. Slide them into the oven and bake for about 18-20 minutes. To check if they’re ready, insert a toothpick into the center; if it comes out clean, they are perfect!
6. Cooling Time:
Once baked, let your cupcakes cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This step is important to keep them fluffy and delicious!
7. Making the Frosting:
While your cupcakes cool, you can whip up the frosting! In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix on low speed until it’s well blended. Then, add in the honey, vanilla extract, and a pinch of salt, mixing until smooth. If needed, add a tablespoon of milk at a time until you reach your desired consistency.
8. Frosting Your Cupcakes:
When the cupcakes are completely cool, it’s time to frost them! Use a piping bag fitted with your favorite tip to add a lovely swirl of frosting on each cupcake.
9. Garnishing and Serving:
For that extra touch, garnish each frosted cupcake with a sprinkle of dried lavender. Now they’re ready to be served! Enjoy the delightful flavors of lavender and honey, perfect for any occasion.
Can I Use Fresh Lavender Instead of Dried?
Yes, you can use fresh lavender! However, you should use about three times the amount of fresh lavender as dried, since it has a milder flavor. Make sure to finely chop the fresh lavender before adding it to your batter or frosting.
What Can I Substitute for Honey?
If you’re looking for a honey substitute, you can use maple syrup or agave nectar. Keep in mind that these substitutes might slightly alter the flavor, so choose one that complements the other ingredients. You can use the same amount as honey in the recipe!
How to Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need them to last longer, you can refrigerate them for up to a week, but be sure to let them come to room temperature before serving for the best flavor and texture.
Can I Make the Cupcakes in Advance?
Absolutely! You can bake the cupcakes a day or two ahead of time. Simply cool them completely, then store them in an airtight container. Frost them just before serving for the best presentation and taste.
