Description
Delightful lavender cupcakes topped with luxurious almond and honey buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon culinary lavender
- 1/4 teaspoon salt
- For Almond and Honey Buttercream: 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup honey
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix together flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well, then add the vanilla extract.
- Combine the flour mixture with the butter mixture, alternating with milk.
- Fold in the culinary lavender.
- Fill the cupcake liners two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
- Make the buttercream by beating the butter, then gradually adding powdered sugar, honey, and almond extract.
- Frost the cooled cupcakes with the almond and honey buttercream.
Notes
Feel free to experiment with flavors such as adding lemon zest or infusing the milk with Earl Grey tea for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lavender cupcakes, baking, floral desserts, cupcake recipes, almond buttercream