As the sun dipped below the horizon, painting the sky in hues of lavender and gold, I found myself wandering through the fields of my grandmother’s farmhouse. The air was thick with the sweet aroma of blooming lavender, a scent that instantly transported me to the countless summer afternoons spent in her kitchen. It was there, amidst the laughter of family and the warmth of the oven, that the idea for these Honey Lavender Cupcakes was born.
This recipe is a celebration of those cherished memories, combined with the delicate floral notes of lavender and the rich sweetness of honey. Topped with a zesty lemon buttercream, these cupcakes make for a perfect treat for any gathering or a quiet afternoon tea.
Ingredients
For the Cupcakes:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– ½ cup honey
– ¾ cup buttermilk
– 1 tablespoon dried culinary lavender, finely chopped
For the Lemon Buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons fresh lemon juice
– Zest of 1 lemon
– 1 teaspoon pure vanilla extract
– A pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and honey, blending until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the chopped lavender until evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the lemon buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Then, increase the speed and add the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until the mixture is light and fluffy, about 3-5 minutes.
Once the cupcakes are completely cool, frost them generously with the lemon buttercream. If you wish, garnish with a sprinkle of dried lavender or a thin slice of lemon for an extra touch of elegance.
As you take a bite of these Honey Lavender Cupcakes, let the flavors unfold and envelop you, just as those summer evenings at my grandmother’s farmhouse did. Each cupcake is a reminder of love, family, and the beauty of simple pleasures. Enjoy!