Lavender Honey Cupcakes

Lavender Honey Cupcakes

Jan 18, 2025

Ingredients:

For the Cake:

  • 1 2/3 cup call purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 1/4 cup honey

For the Buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 1/2 cups powdered sugar
  • 1/2 cup lavender Torani Syrup
  • 1/4- 1/2 cup heavy cream
  • 1 tablespoon honey
  • a pinch of salt
  • 4 drops blue food coloring
  • 4 drops red food coloring

Directions:

For the Cake:

  1. Preheat the oven to 350F. Line two cupcake pans with 20-22 liners and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a separate medium mixing bowl, cream the butter with an electric mixer until light and fluffy, about 3 minutes. Add in the sugar and cream together for 2-3 more minutes until well incorporated.
  4. Add in the sour cream, milk, honey and vanilla. Mix until fully incorporated. Add in the eggs one at a time, mixing well after each addition.
  5. Add the dry mixture into the wet and mix until just incorporated. Make sure not to over-mix.
  6. Add the batter to your prepared liners, filling each well 3/4 the way full. Bake for 18-20 minutes until a toothpick inserted comes out clean. Allow to cool for 5-10 minutes in the pan and then transfer to a wire rack or different surface to finish cooling completely.

For the Buttercream:

  1. Cream the butter with an electric mixer until light and fluffy, about 3 minutes. Mix in the powdered sugar, 1 cup at a time, mixing well after each addition. Scrape the bowl as needed.
  2. Mix in the lavender syrup. Scape the bowl and mix in 1/4 cup of the heavy cream. If the frosting is still too thick, mix in more heavy cream 1 tablespoon at a time until you reach a pip-able consistency. Mix in the honey.
  3. If you wish to have a more lavender colored frosting, you may now mix in the food coloring.
  4. Using a piping bag with the tip cut off, pipe a swirl onto each of your cooled cupcakes. Enjoy!

*Store in an airtight container at room temperature for up to 2 days. Store in an airtight container in the fridge for up to one week.

Makes: 20-22 Cupcakes