Lavender Cupcakes With Honey Buttercream
Deliciously fragrant, buttery, and sweet! Lavender cupcakes with honey buttercream is a perfect spring and summer pairing. These cupcakes fluffy, soft, and easy to bake!
Servings 12 -14 cupcakes
Equipment
- Stand mixer with paddle attachment (or hand held mixer)
Ingredients
Lavender Milk
- ¾ cup whole milk, or milk of choice (171g)
- 2 tsp dried lavender buds
Lavender Cupcakes
- 1 ½ cups all-purpose flour (180g)
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 cup unsalted butter, room temperature (226g)
- 1 cup granulated sugar (200g)
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 2 tbsp vegetable oil (25g)
Honey Buttercream
- ½ cup unsalted butter, room temperature (113g)
- 2 cups powdered sugar (230g)
- ¼ cup honey I use local honey (85g)
- 1 tsp vanilla extract
- pinch kosher salt
Instructions
Lavender Milk
- Bring the milk to a boil over low-medium heat. Add in the dried lavender buds and let them steep for 15-20 minutes.¾ cup whole milk, or milk of choice, 2 tsp dried lavender buds
- Strain the buds and set the lavender milk aside.
Lavender Cupcakes
- Preheat the oven to 350°F(175°C). Add cupcake liners to a muffin tin. In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp kosher salt
- In a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the butter on high speed for 1 minute. Add the sugar and whip together on high speed for 2 minutes until light and fluffy.1 cup unsalted butter, room temperature, 1 cup granulated sugar
- Add the vanilla extract and the eggs and mix on medium speed for 30 seconds. Then add the oil and mix until everything is combined.2 tbsp vegetable oil, 1 tsp vanilla extract, 2 large eggs, room temperature
- Add half of the dry ingredients and half of the lavender milk and mix on medium speed, then add the remaining amounts. Mix until everything is just combined.
- Scoop the batter into the prepared tin, and fill about ⅔ of the way full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Let the cupcakes cool for 5 minutes and then transfer to a wire cooling rack. Allow to cool completely before frosting.
Honey Buttercream
- Using the paddle attachment and a stand mixer or a hand mixer, beat the butter on high speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula.½ cup unsalted butter, room temperature
- Add 1 cup of powdered sugar and mix on low. Then add the other cup and mix. After all the powdered sugar is all added, scrape down the sides of the bowl.2 cups powdered sugar
- Add the salt, vanilla extract, and honey and whip everything on medium speed for two minutes. Change the speed to low and mix for an additional 5 minutes. (This recipe makes about 1 ½ cups of buttercream frosting.)1 tsp vanilla extract, pinch kosher salt, ¼ cup honey
Assemble
- After the cupcakes have cooled completely, equip a piping bag with the 1M piping tip. Scoop the buttercream into the bag and twist and tie the top.
- Start a swirl from the inside out to create a pretty swirl. Optional: sprinkle a few dried lavender buds. (Note that the dried lavender buds have a strong taste)
- Cupcakes can be stored at room temperature in an airtight container for up to 3 days.