Description
Fluffy cupcakes infused with lavender and sweetened with honey, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/3 cup Honey
- 2 tablespoons Dried Culinary Lavender
- 1/2 cup Unsalted Butter
- 2 cups Powdered Sugar
- 1/4 cup Honey (for frosting)
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1/2 cup Milk
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners for easy release.
- Whisk together the flour, baking powder, and dried lavender in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar until pale and fluffy, about 3-5 minutes.
- Gradually beat in the honey and vanilla extract until well combined.
- Add the eggs one at a time, mixing until each is just incorporated.
- Alternately add the flour mixture and the milk to the butter mixture, mixing gently until just combined.
- Fill the cupcake liners approximately two-thirds full with batter.
- Bake for 16-18 minutes until a toothpick comes out clean from the center.
- Cool the cupcakes for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat softened butter for frosting until creamy, then gradually add sifted powdered sugar and honey, mixing until light and airy.
- Frost each cupcake generously with the frosting.
Notes
Store leftover cupcakes in an airtight container at room temperature for 2-3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg