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Perfect Lavender Honey Cupcakes with Earl Grey Buttercream

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Delicate lavender honey cupcakes topped with a smooth Earl Grey buttercream, perfect for afternoon tea or special occasions. These cupcakes balance floral notes with sweet honey and bergamot-infused frosting for a comforting treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (115 grams)
  • ⅓ cup honey (113 grams)
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs, room temperature
  • ¾ cup buttermilk (180 ml)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon dried culinary lavender buds (food-grade)
  • 1 cup unsalted butter, softened (225 grams) for buttercream
  • 3 ½ cups powdered sugar (420 grams), sifted
  • 2 teaspoons Earl Grey tea leaves (loose leaf or finely crushed tea bags)
  • 2–3 tablespoons heavy cream (30–45 ml)
  • 1 teaspoon vanilla extract for buttercream
  • Pinch of salt
  • Optional: 1 teaspoon honey for extra sweetness in buttercream

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in dried lavender buds and set aside.
  3. In a large mixing bowl, beat softened butter, honey, and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture in three parts, starting and ending with dry ingredients. Mix gently until just combined.
  6. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should be golden and spring back when touched.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Steep Earl Grey tea leaves in 3 tablespoons warm heavy cream for about 10 minutes, then strain to remove leaves.
  10. Beat softened butter until creamy. Gradually add sifted powdered sugar and a pinch of salt, alternating with the tea-infused cream. Add vanilla extract and optional honey. Beat on high for 3-5 minutes until light and fluffy.
  11. Once cupcakes are completely cool, pipe or spread the buttercream generously on top. Garnish with dried lavender buds or a drizzle of honey if desired.

Notes

Use dried culinary lavender for best flavor; fresh lavender can be too strong and bitter. Soften butter to room temperature for best results. Do not overmix batter to keep cupcakes tender. Steep Earl Grey tea in warm cream for 10 minutes to extract flavor without bitterness. Cool cupcakes completely before frosting to prevent melting buttercream. For gluten-free, substitute flour with almond flour (expect denser texture). For dairy-free, use coconut yogurt instead of buttermilk and plant-based butter.

Nutrition

Keywords: lavender honey cupcakes, Earl Grey buttercream, afternoon tea, floral cupcakes, honey cupcakes, tea-infused frosting, easy cupcakes, baking

Find it online: https://flurpchef.com/perfect-lavender-honey-cupcakes-with-earl-grey-buttercream-easy-recipe-for-afternoon-tea-treats/