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Lavender Honey Cupcakes with Honey Buttercream Recipe

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Delight in these fragrant Lavender Honey Cupcakes, featuring a tender crumb infused with culinary lavender and natural honey, topped with a luscious honey buttercream frosting enhanced with finely ground lavender. Perfectly balanced between floral and sweet, these cupcakes offer a unique gourmet treat ideal for special occasions or anytime you crave a sophisticated dessert.

Ingredients

Cupcakes:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk (or any milk of choice)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon dried culinary lavender buds

Buttercream:

  • 3 sticks (1 and 1/2 cups) unsalted butter, room temperature
  • 1/2 cup honey
  • 5 cups powdered sugar
  • 1/3 cup heavy cream or buttermilk, room temperature
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon dried lavender, finely ground to ultra fine consistency

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Process the lavender buds into a fine powder using a food processor, spice grinder, or mortar and pestle to ensure an even distribution in the cupcakes.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients: In a small bowl, combine the buttermilk, honey, and vanilla extract. Set aside.
  4. Cream Butter, Lavender, and Sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the unsalted butter, ground lavender, and sugar on medium-high speed until smooth and well combined.
  5. Add Eggs: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Combine Ingredients: Gradually add the dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
  7. Fill Cupcake Liners and Bake: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. Prepare Buttercream: Finely grind the lavender buds again for the buttercream. In the bowl of a stand mixer with a whisk attachment or a large mixing bowl if using a hand mixer, combine the unsalted butter, ground lavender, and one cup of powdered sugar. Beat on low speed to blend, then increase to high and beat for 3 minutes, scraping down the bowl as needed.
  10. Add Remaining Ingredients to Buttercream: Add the honey, heavy cream, and remaining powdered sugar. Mix until the buttercream is smooth and creamy. Adjust consistency by adding more powdered sugar if too thin. Taste and add more salt or vanilla if desired.
  11. Assemble Cupcakes: Transfer the buttercream to a piping bag fitted with your choice of piping tip. Pipe the frosting onto the cooled cupcakes in decorative swirls or desired patterns.

Notes

  • Grinding lavender finely prevents a gritty texture and ensures even flavor distribution.
  • Substitute buttermilk with whole milk if needed for a milder taste.
  • Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
  • Buttercream consistency can be adjusted with powdered sugar or cream to suit piping preferences.
  • Use culinary-grade lavender to avoid bitterness and ensure safety.

Find it online: https://yumntasty.com/lavender-honey-cupcakes-with-honey-buttercream-recipe/