Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the honey and vanilla extract until combined.
- Whisk together flour, baking powder, dried lavender, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, alternating with milk until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter, then gradually add sifted powdered sugar, incorporating honey and milk until smooth.
- Once cooled, frost the cupcakes using a piping bag and garnish with dried lavender.
Nutrition
Notes
For best results, use room temperature butter and avoid overmixing for a light cupcake texture. Store in an airtight container for up to 3 days.