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Light and Fluffy Lavender Honey Cupcakes with Buttercream

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Delicate and airy cupcakes infused with lavender and honey, topped with a light and fluffy honey buttercream frosting. Perfect for special occasions or a sweet treat that feels elegant yet simple.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk (or almond/oat milk for dairy-free)
  • ¼ cup (85 g) honey (mild-flavored like clover or acacia)
  • 1 tablespoon dried culinary lavender, finely chopped or crushed
  • 1 teaspoon vanilla extract
  • For the buttercream frosting:
  • ¾ cup (170 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons honey
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Optional pinch of dried lavender for garnish

Instructions

  1. Infuse the honey: Combine honey with dried lavender in a small bowl and let sit for at least 30 minutes or up to 2 hours.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  4. Cream softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-5 minutes.
  5. Add eggs one at a time, beating well after each addition and scraping down the bowl sides.
  6. Stir in lavender-infused honey (strain out lavender bits if desired) and vanilla extract.
  7. Reduce mixer speed to low. Alternately add dry ingredients and milk in thirds, starting and ending with dry ingredients. Mix just until combined.
  8. Fill cupcake liners about two-thirds full with batter.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cupcakes completely on a wire rack before frosting.
  11. Prepare buttercream: Beat softened butter on medium speed until creamy. Gradually add powdered sugar one cup at a time, alternating with honey and vanilla extract. Add heavy cream a tablespoon at a time until light and fluffy.
  12. Frost cupcakes generously using a piping bag or spatula. Garnish with a pinch of dried lavender if desired.

Notes

Infuse honey with dried lavender ahead of time for subtle floral aroma. Use room temperature eggs and milk to prevent curdling. Sift flour and powdered sugar for better texture. Avoid overmixing batter to keep cupcakes tender. Frost only when cupcakes are completely cool to prevent melting buttercream. For a polished look, pipe buttercream with a star tip. Strain lavender bits from honey if you prefer a smoother texture.

Nutrition

Keywords: lavender cupcakes, honey cupcakes, buttercream frosting, floral cupcakes, light cupcakes, fluffy cupcakes, spring dessert, tea party dessert

Find it online: https://lucastable.com/light-and-fluffy-lavender-honey-cupcakes-recipe-for-perfect-buttercream-treats/