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Lavender Honey Cupcakes

Lavender Honey Cupcakes: A Sweet Floral Escape at Home

These Lavender Honey Cupcakes are a delightful twist on traditional desserts, perfect for spring celebrations and easy to adapt for various diets.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Use cake flour for a lighter result.
  • 1 cup Granulated Sugar Coconut sugar can deepen flavor.
  • 1/2 cup Honey Substitute with agave syrup for vegan option.
  • 1 tablespoon Dried Culinary Lavender Ensure it's culinary-grade for safety.
  • 1/2 cup Unsalted Butter Consider coconut oil for dairy-free alternative.
  • 2 cups Powdered Sugar Sift it for the best consistency.
  • 1 teaspoon Vanilla Extract A pinch of salt can balance sweetness.
For the Frosting
  • 1/2 cup Unsalted Butter Use dairy-free butter if desired.
  • 1 cup Powdered Sugar Sift before mixing for a lump-free finish.
  • 1/4 cup Honey You can replace it with maple syrup.
  • 1 teaspoon Vanilla Extract Add a hint of lemon zest for extra flavor.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowl
  • Electric mixer
  • whisk
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
  2. Cream softened butter and granulated sugar in a mixing bowl using an electric mixer until light and fluffy.
  3. Add eggs one at a time, mixing well after each, then stir in honey and vanilla extract.
  4. Whisk together all-purpose flour, baking powder, dried lavender, and salt in a separate bowl.
  5. Gradually add the dry mixture to the wet ingredients, alternating with milk, and mix until just combined.
  6. Fill each lined cupcake cavity about two-thirds full with batter.
  7. Bake for 18-20 minutes until lightly golden and a toothpick comes out clean.
  8. Cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  9. Beat softened butter until creamy; gradually mix in powdered sugar, honey, vanilla, and salt until velvety.
  10. Frost cooled cupcakes with prepared frosting and garnish with dried lavender or a drizzle of honey.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 75mgSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Ensure your butter and eggs are at room temperature for the best batter texture. Avoid overmixing the batter after incorporating dry ingredients.

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