Fluffy Lemon Lavender Cupcakes with Honey Buttercream Frosting
Light and airy lemon lavender cupcakes topped with a creamy honey buttercream frosting, perfect for a quick and elegant treat with a floral twist.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 ½ teaspoons (6g) baking powder
- ¼ teaspoon (1.5g) salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 medium lemons (about 2 tablespoons)
- 2 tablespoons (30ml) fresh lemon juice
- ½ cup (120ml) whole milk
- 1 tablespoon culinary lavender buds, finely chopped
- For the Honey Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- ¼ cup (85g) honey
- 1 teaspoon (5ml) vanilla extract
- Pinch of salt
- Optional: A few drops of lemon extract or additional lemon zest
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
- Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition and scraping down the bowl.
- Stir in lemon zest and lemon juice.
- Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix gently after each addition.
- Gently fold in finely chopped culinary lavender buds with a rubber spatula.
- Spoon batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat softened butter with powdered sugar until smooth.
- Add honey, vanilla extract, and a pinch of salt; beat until fluffy, about 3-5 minutes. Adjust consistency with a teaspoon of milk if needed.
- Once cupcakes are completely cool, pipe or spread honey buttercream on top.
- Optional: Sprinkle a few lavender buds or light lemon zest on top for garnish.
Notes
Use food-grade culinary lavender buds to avoid bitterness. Gently fold lavender into batter to keep cupcakes light. Let cupcakes cool completely before frosting to prevent melting. If frosting is too stiff, soften briefly in microwave. Room temperature ingredients improve texture. Avoid overmixing after adding flour to keep cupcakes fluffy.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Fat: 16
- Carbohydrates: 40
- Protein: 3
Keywords: lemon cupcakes, lavender cupcakes, honey buttercream, floral dessert, easy cupcakes, homemade frosting, quick baking