Vanilla Lavender Cupcakes with Honey Buttercream – Delightful Recipe

Hey y’all! If you’re looking to add a floral twist to your dessert repertoire, these Vanilla Lavender Cupcakes with Honey Buttercream are just what you need. With the soothing aroma of lavender and the sweet, rich flavor of honey buttercream, these cupcakes are perfect for tea parties, birthdays, or just because. Let’s get cooking!

Why You’ll Love This

• The calming scent and flavor of lavender make these cupcakes unique and delightful.
• They’re easy to make and sure to impress your guests.
• The honey buttercream adds a natural sweetness that complements the vanilla.
• Perfect for any occasion, from elegant teas to casual get-togethers.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon dried culinary lavender
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• For the Honey Buttercream:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract

Directions

Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.
5. Fold in the dried lavender.

Bake the Cupcakes

1. Divide the batter evenly among the prepared cupcake liners.
2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow to cool completely on a wire rack before frosting.

Prepare the Honey Buttercream

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add powdered sugar, mixing well after each addition.
3. Beat in the honey and vanilla extract until smooth and fluffy.

Frost the Cupcakes

1. Once the cupcakes are cool, use a piping bag to frost with honey buttercream.
2. Garnish with a sprinkle of lavender for an extra touch.

Notes

• Ensure your lavender is culinary grade to avoid bitterness. Learn more about edible flowers here.
• If your buttercream is too thick, add a tablespoon of milk to reach the desired consistency.

Variations

• Substitute lavender with rose petals for a different floral aroma.
• Add lemon zest to the batter for a citrusy twist.
• Use almond extract instead of vanilla for a nutty flavor.

Required Equipment

• Mixing bowls
• Electric mixer
• Cupcake tin and liners
• Piping bag

Storage Instructions

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate if you want them to last up to a week.

Suggested Pairings

• Serve with a cup of Earl Grey tea or chamomile for a soothing combination.
• Pair with a scoop of vanilla ice cream for extra indulgence.

Pro Tips

• Ensure all ingredients are at room temperature for a smooth batter. Why room temperature matters.
• Use a kitchen scale for precise measurements.
• Decorate with edible lavender flowers for a beautiful presentation.

FAQ

• Can I use fresh lavender? Yes, but use sparingly as fresh lavender is more potent.
• Is it necessary to use unsalted butter? Unsalted butter allows you to control the salt level in your recipe.
• Can these be made gluten-free? Yes, substitute all-purpose flour with a gluten-free baking mix.