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Light Lemon Lavender Cupcakes with Honey Buttercream Frosting

lemon lavender cupcakes - featured image
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Delicate cupcakes featuring a bright lemon and subtle lavender flavor, topped with a creamy honey buttercream frosting. Perfect for a light, refreshing treat.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour, sifted
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/4 teaspoon (1.5 g) salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • Zest of 2 medium lemons (about 2 tablespoons)
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon finely ground culinary lavender buds
  • For the Honey Buttercream Frosting:
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 3 tablespoons (60 ml) honey
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons (15–30 ml) milk or cream
  • Optional: a few drops of lemon extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Whisk to combine.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each. Batter may look curdled, which is normal.
  5. Stir in lemon zest and lemon juice, then gently fold in ground lavender buds.
  6. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  7. Spoon batter evenly into cupcake liners, filling about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed.
  11. Add honey and vanilla extract. Adjust consistency with milk or cream until smooth and spreadable. Optionally add lemon extract.
  12. Once cupcakes are cool, frost with honey buttercream. Garnish with lavender buds or lemon zest if desired.

Notes

Grind lavender buds finely to avoid gritty texture and overpowering flavor. Cream butter and sugar thoroughly for light texture. Avoid overmixing batter to prevent dense cupcakes. Use raw or mild honey for frosting to complement delicate flavors. Chill frosting if too soft before applying. Fresh lemon zest is preferred over bottled for best flavor.

Nutrition

Keywords: lemon cupcakes, lavender cupcakes, honey buttercream, floral cupcakes, easy cupcakes, spring dessert, tea party dessert

Find it online: https://sofiaspice.com/light-lemon-lavender-cupcakes-recipe-easy-homemade-honey-buttercream-frosting/