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–+ servings
Lavender Honey Cupcakes

Lavender Honey Cupcakes That Will Brighten Your Day

Delight in Lavender Honey Cupcakes, a floral treat perfect for any occasion, offering gluten-free and vegan options.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Consider using cake flour for a lighter texture.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a richer flavor.
  • 1/2 cup Honey Use agave syrup for a vegan alternative.
  • 1 tablespoon Dried Culinary Lavender Use sparingly; consider fresh lavender in moderation.
  • 1/2 cup Unsalted Butter Swap with coconut oil for a dairy-free version.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1/4 teaspoon Salt A pinch goes a long way.
  • 2 large Eggs Can be replaced with flaxseed meal for a vegan option.
  • 1/2 cup Milk Use almond or oat milk for a vegan alternative.
For the Frosting
  • 1/2 cup Unsalted Butter Coconut oil works for a dairy-free substitute.
  • 2 cups Powdered Sugar Ensure it’s sifted for the best texture.
  • 1/4 cup Honey You can use maple syrup for a vegan version.
  • 1 teaspoon Vanilla Extract

Equipment

  • Oven
  • cupcake pan
  • Mixing bowls
  • Electric Mixer
  • Measuring cups
  • Measuring spoons
  • Cooling Rack

Method
 

Step-by-Step Instructions for Lavender Honey Cupcakes
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
  2. Cream together the softened unsalted butter and granulated sugar using an electric mixer for about 2-3 minutes.
  3. Add eggs one at a time, then stir in honey and vanilla extract until blended smoothly.
  4. In another bowl, whisk together the all-purpose flour, baking powder, dried lavender, and salt.
  5. Gradually combine the dry ingredients with the wet mixture, alternating with the milk until just combined.
  6. Fill each cupcake liner about two-thirds full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the frosting by beating softened butter and gradually adding sifted powdered sugar, honey, vanilla, and salt.
  10. Frost each cupcake generously with the honey buttercream once cooled.
  11. Optionally, garnish with a sprinkle of dried lavender before serving.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 120mgSugar: 15gVitamin A: 250IUCalcium: 30mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for fluffier batter. Avoid overmixing to keep cupcakes light and airy. Always check baking powder freshness.

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