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When I think back to the cozy kitchen of my childhood in Chicago, I can almost smell the sweet, floral aroma of lavender wafting through the air. My babcia, with her thick Polish accent and even thicker love, would often infuse her honey with lavender, a trick she learned from her mother. It was a small touch that elevated her simple honey cakes to something truly special. Inspired by those cherished memories, I’ve created my own twist with these Lavender Honey Cupcakes. They’re a delightful fusion of my Polish roots and modern American flavors, perfect for family gatherings or just a sweet treat on a lazy Sunday afternoon.
These cupcakes hold a special place in my heart, not only because they remind me of my babcia’s kitchen but also because they’re a hit with my own family. My kids, Ella and Peter, love them as an after-school snack, and my husband never complains when he finds a batch cooling on the counter. The combination of lavender and honey is not only unique but also brings a sense of calm and comfort with every bite. So, let’s dive into this recipe that’s as much about nostalgia as it is about flavor.
Why You’ll Love This Recipe
These Lavender Honey Cupcakes are a delightful treat that combines the calming essence of lavender with the natural sweetness of honey. They’re incredibly easy to make, even on a busy weekday. The cupcakes are light, fluffy, and have just the right amount of sweetness, making them perfect for any occasion. Plus, they’re naturally low in refined sugar, thanks to the honey, and can easily be made gluten-free by swapping out the flour. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this recipe both rewarding and comforting.
Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup lavender-infused honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or almond milk for dairy-free)
- 1 tablespoon dried culinary lavender, finely chopped
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and lavender-infused honey until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped lavender.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, make sure your butter is at room temperature before you start mixing. This ensures a smooth, even batter. When chopping the lavender, use a sharp knife to avoid bruising the delicate flowers, which can release a bitter taste. If you’re new to lavender, start with a smaller amount and adjust to taste, as its flavor can be quite potent. Lastly, don’t overmix the batter; this can lead to dense cupcakes.
Amazon Affiliate Cooking Tools
When I make these Lavender Honey Cupcakes, I find that using a Silicone Utensils Set helps me mix the batter gently and efficiently. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping the lavender finely, ensuring even distribution throughout the cupcakes. These tools make the prep work a breeze and help me focus on the joy of baking.
Variations and Substitutions
Feel free to get creative with these cupcakes! For a citrus twist, add a teaspoon of lemon zest to the batter. If you prefer a nutty flavor, replace the almond flour with hazelnut flour. For a dairy-free version, substitute the butter with coconut oil and use almond milk. You can also experiment with different types of honey, such as orange blossom or clover, to find your favorite flavor combination.
Serving Suggestions
These cupcakes are delightful on their own, but for an extra touch of elegance, top them with a light cream cheese frosting or a simple glaze made from powdered sugar and lemon juice. Pair them with a cup of Earl Grey tea or a glass of chilled white wine for a sophisticated afternoon treat. They also make a charming addition to a brunch spread or a sweet ending to a dinner party.
FAQs
Can I use fresh lavender instead of dried?
Yes, you can use fresh lavender, but be sure to use culinary-grade lavender and reduce the amount by half, as fresh herbs are more potent than dried.
How should I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to three days. If you’ve added frosting, it’s best to keep them in the refrigerator and bring them to room temperature before serving.
What if I don’t have lavender-infused honey?
You can easily make your own by gently heating honey with dried lavender and letting it steep for a few hours. Strain out the lavender before using.
Final Thoughts
I hope you enjoy making these Lavender Honey Cupcakes as much as I do. They’re a lovely reminder of my babcia’s kitchen and a testament to how a simple ingredient like lavender can transform a recipe. Whether you’re sharing them with family or savoring one on your own, these cupcakes are sure to bring a smile to your face.
👉 I hope you loved making these Lavender Honey Cupcakes—they’re like a warm hug from my babcia herself. If you’re in the mood for more sweet treats, why not try my Grandma Elizabeth’s Apple Cake, Blueberry Muffins, or Classic Chocolate Chip Cookies? Each one is a family favorite in our house. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Lavender Honey Cupcakes: 5 Elegant Recipes
Delightful cupcakes infused with the calming essence of lavender and the natural sweetness of honey.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together the flours, baking powder, baking soda, and salt.
- Cream butter and honey until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to the wet mixture.
- Fold in chopped lavender.
- Fill cupcake liners two-thirds full.
- Bake for 18-22 minutes, until a toothpick comes out clean.