Print

Lemon Lavender Honey Cupcakes

Lemon Lavender Honey Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delicate flavors of Lemon Lavender Honey Cupcakes, a delightful treat that brings springtime freshness to your dessert table. These light and fluffy cupcakes are infused with aromatic lavender and zesty lemon, sweetened naturally with honey. Topped with a silky honey lavender buttercream, they not only taste heavenly but also make for an elegant presentation. Perfect for birthdays, tea parties, or any celebration, these cupcakes will leave a lasting impression on your guests. Enjoy the unique blend of floral and citrus notes in every bite as you savor this gourmet treat.

Ingredients

Scale
  • 1/2 cup whole milk
  • 1 tablespoon dried culinary lavender buds
  • 1/4 cup honey
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar, sifted
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons heavy cream
  • 1/4 teaspoon dried culinary lavender buds, finely ground
  • Pinch of fine sea salt
  • 12 small fresh or dried lavender sprigs
  • 1 tablespoon honey, for drizzling
  • 1 teaspoon lemon zest

Instructions

  1. In a small saucepan over medium-low heat, combine 1/2 cup whole milk, 1 tablespoon dried culinary lavender buds, and 1/4 cup honey. Warm gently until it begins to steam; do not boil. Remove from heat and cover. Let steep for 30 minutes. Strain through a fine mesh strainer into a bowl, pressing lightly on the buds to extract flavor.
  2. Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
  3. In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt until combined. Set aside.
  4. In a large mixing bowl, beat together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium-high speed for about 3–4 minutes until fluffy.
  5. Add eggs one at a time, beating well after each addition for about 30 seconds. Mix in fresh lemon juice (2 tablespoons), lemon zest (1 tablespoon), and vanilla extract (1 teaspoon).
  6. With the mixer on low speed, add flour mixture in three additions while alternating with cooled lavender-honey infused milk in two additions. Mix only until just incorporated; avoid overmixing.
  7. Divide batter evenly among cupcake liners, filling each about two-thirds full (approximately three tablespoons). Bake for 18–20 minutes until golden and toothpick comes out clean. Cool in pan for five minutes before transferring to wire rack to cool completely.
  8. In a large mixing bowl, beat together softened unsalted butter on medium-high speed until pale (about 2–3 minutes). Gradually add sifted powdered sugar (three cups), mixing well after each addition. Add honey (3 tablespoons), fresh lemon juice (1 tablespoon), lemon zest (1 teaspoon), heavy cream (2 tablespoons), finely ground culinary lavender (1/4 teaspoon), and pinch of salt; beat until fluffy.
  9. Transfer buttercream to piping bag fitted with star tip; pipe frosting onto cooled cupcakes in circular motion from edge toward center.
  10. Finish by garnishing each cupcake with a sprig of lavender, a pinch of fresh lemon zest, and a light drizzle of honey.

Nutrition

Find it online: https://emmadishes.com/lemon-lavender-honey-cupcakes/

save me