Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1/2 cup milk
- 2 tablespoons dried culinary lavender
- 1 cup almond buttercream frosting
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla bean seeds and lavender.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely.
- Once cool, frost with almond buttercream and drizzle honey on top.
Notes
Use culinary-grade lavender for the best flavor. Steeping lavender in milk enhances its taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lavender cupcakes, dessert, floral flavor, baking, sweet treats