Vanilla Lavender Cupcakes with Honey Buttercream Frosting
These Lavender Cupcakes with Honey Buttercream are the perfect delicate dessert for any occasion. Light and airy vanilla cupcakes made with real vanilla bean and lavender, topped with a rich honey buttercream frosting. The perfect homemade recipe for those looking for a sweet, high-protein treat to satisfy cravings. Whether you're serving them for brunch, dessert, or a sweet snack, these cupcakes offer a balance of elegant flavors and a fine dining touch.
Ingredients
- For Lavender Cupcakes:
- 2 tsp dried edible lavender Note 1
- ¾ cup milk any kind
- 1 ⅔ cups cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large egg whites room temperature
- ¼ cup Greek yogurt or sour cream room temperature
- 2 tsp vanilla extract
- ⅛ tsp lavender extract optional
- ½ vanilla bean sliced in half with seeds scraped out
- For Honey Buttercream Frosting:
- 1 cup 2 sticks unsalted butter, room temperature
- 3 –4 cups powdered sugar
- ¼ cup heavy cream
- 3 Tbsp honey
- 1 tsp lemon zest
- Pinch of salt to taste
- Very small drop of purple gel food color optional
Instructions
- Preheat Oven & Prep Pan:
- Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners.
- Infuse Lavender Milk:
- Place the lavender and milk in a blender and pulse to blend the lavender into small bits.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar:
- In a stand mixer with the paddle attachment, or using an electric mixer, beat the butter and sugar on high for 2 minutes until light and fluffy. Add egg whites, vanilla extract, lavender extract, and vanilla bean seeds. Beat for 2 minutes until smooth. Add Greek yogurt or sour cream and mix well.
- Combine Dry Ingredients & Lavender Milk:
- Gradually add the dry ingredients with the mixer running on low speed until just incorporated. Slowly pour in the lavender-infused milk until combined.
- Bake Cupcakes:
- Fill each muffin cup about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- Prepare Honey Buttercream:
- Beat room-temperature butter for about 3 minutes until smooth. Sift in powdered sugar, then add heavy cream, honey, lemon zest, and salt. Beat for another 3 minutes until the frosting is fluffy and smooth. Add optional purple food coloring for a pop of color.
- Frost Cupcakes:
- Pipe the honey buttercream frosting onto cooled cupcakes using a piping bag or plastic bag with the tip cut off. Garnish with additional lavender or edible flowers if desired.
Notes
- You can substitute lavender extract for fresh lavender if preferred, though be mindful of the strength.
- The cupcakes can be made ahead of time and stored in an airtight container for up to 3 days.
- If you want a stronger lavender flavor, steep the dried lavender in the milk before blending.