Lavender Honey Cupcakes
These Lavender Honey Cupcakes are light and flavorful, perfect for any occasion.
Equipment
- Mixing bowl
- Oven
Ingredients
For the Batter
- 1 ½ cups All-Purpose Flour Use cake flour for a lighter texture if desired.
- 1 cup Granulated Sugar Can substitute with coconut sugar for a deeper flavor.
- ⅓ cup Honey Try agave syrup for a vegan-friendly alternative.
- 2 tablespoons Dried Culinary Lavender Use cautiously as a concentrated substitute.
- ½ cup Butter (Unsalted) Coconut oil is a great dairy-free option!
For the Frosting
- 2 cups Powdered Sugar Ensure it’s sifted for a smooth texture.
- ¼ cup Honey Swapping for maple syrup works too!
- 1 teaspoon Vanilla Extract Feel free to add a pinch of salt to balance the sweetness.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, combine all the batter ingredients and mix until smooth.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, mix all frosting ingredients together until smooth and creamy.
- Frost the cooled cupcakes as desired.
Notes
Store cupcakes in an airtight container for up to three days.