Description
A sophisticated floral treat featuring culinary lavender-infused milk and a rich wildflower honey buttercream frosting.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup wildflower honey
2 large eggs, room temperature
1/2 cup whole milk
1 tbsp culinary lavender buds
1 tsp vanilla extract
Instructions
Step 1: Preheat oven to 325%F and line a cupcake tin with liners.
Step 2: Heat milk and lavender buds in a saucepan until simmering; remove from heat and steep for 15 minutes, then strain.
Step 3: Cream butter and sugar until fluffy, then beat in the honey and vanilla.
Step 4: Add eggs one at a time, mixing well after each addition.
Step 5: Mix in dry ingredients alternately with the lavender-infused milk.
Step 6: Bake for 18-22 minutes or until a toothpick comes out clean.
Step 7: Cool and frost with honey buttercream.
Notes
Ensure you use culinary lavender only, as ornamental types can be bitter.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385 kcal
- Sugar: 38g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
