Honey Lavender Cupcakes
These Honey Lavender Cupcakes are elegant, lightly floral, and perfectly balanced with natural honey sweetness. Made with lavender-infused milk and topped with a silky honey buttercream, they’re a refined dessert ideal for spring celebrations, tea parties, and bridal showers.
Equipment
- Cupcake Pan
- Saucepan
- Fine Mesh Strainer
- Electric mixer
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup whole milk
- 1 Tbsp dried culinary lavender
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- ¼ cup quality honey
- 1 tsp vanilla extract (for frosting)
- 1–2 Tbsp heavy cream
Instructions
- Heat milk and dried culinary lavender in a small saucepan over low heat until just simmering. Remove from heat and steep for 15–20 minutes. Strain out lavender buds and let milk cool to room temperature.
- Preheat oven to 350°F (175°C) and line a muffin tin. Whisk together flour, baking powder, and salt.
- Beat butter and sugar for 3–4 minutes until light and fluffy. Add egg and vanilla and beat until combined. Mix in sour cream.
- Alternately add dry ingredients and infused milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, honey, and vanilla. Add heavy cream one tablespoon at a time until light and pipeable.
- Pipe frosting onto cooled cupcakes. Garnish with dried lavender buds or a small piece of honeycomb if desired.
Notes
Use culinary-grade lavender only. Cupcakes can be stored covered at room temperature for 1 day or refrigerated for up to 3 days. Bring to room temperature before serving.