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Lavender Honey Cupcakes

Lavender Honey Cupcakes that Spark Joy with Every Bite

These Lavender Honey Cupcakes bring a delightful floral sweetness and soft texture to any occasion, perfect for both casual afternoons and festive celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 ½ cups all-purpose flour substitute with gluten-free flour blends for a gluten-free option
  • 1 cup granulated sugar use coconut sugar for a lower glycemic option
  • 1/4 cup honey swap with agave syrup for a vegan choice
  • 1 tablespoon dried culinary lavender essential for the unique flavor
  • 1/2 cup unsalted butter for vegan cupcakes, use softened vegan butter or coconut oil
  • 1/2 cup milk opt for almond or oat milk for a dairy-free version
  • 2 large eggs replace with flax eggs for a vegan alternative (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)
For the Frosting
  • 1/2 cup unsalted butter use vegan butter for a dairy-free icing
  • 2 cups powdered sugar adjust quantity for desired sweetness
  • 1/4 cup honey substitute with maple syrup for a vegan option
  • 1 teaspoon vanilla extract choose pure vanilla for richer flavor

Equipment

  • Cupcake pan
  • Mixing Bowls
  • Hand mixer
  • Wire rack

Method
 

Step-by-Step Instructions for Lavender Honey Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with beautiful cupcake liners.
  2. In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add 2 large eggs one at a time, mixing well after each addition. Follow by adding 1/4 cup honey and 1 teaspoon vanilla extract.
  4. In another bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 tablespoon dried culinary lavender, and 1/4 teaspoon salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with 1/2 cup milk, until everything is combined.
  6. Fill each cupcake liner with batter until about two-thirds full.
  7. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
  8. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack.
  9. Beat 1/2 cup softened unsalted butter until creamy, then add 2 cups powdered sugar, 1/4 cup honey, 1 teaspoon vanilla extract, and salt until smooth.
  10. Frost the completely cool cupcakes generously with the honey frosting and sprinkle dried lavender on top.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for best results and avoid overmixing to keep cupcakes fluffy.

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