Honey Lavender Cupcakes

Honey and lavender are a match made in floral heaven. The smooth, natural sweetness of BeeMaid Honey perfectly complements the delicate, aromatic notes of lavender for a flavour pairing that feels like spring in every bite. These Honey Lavender Cupcakes are light, fluffy, and infused with fragrant lavender, then topped with a luscious honey-kissed frosting for just the right touch of sweetness. Beautiful and fragrant, they’re the perfect treat for spring celebrations, bridal showers, or simply enjoying a sunny afternoon. With their elegant flavour profile and soft pastel appeal, these cupcakes bring a fresh, seasonal twist to any dessert table.

Ingredients

Cupcakes

2/3 Cup

BeeMaid Creamed Honey

1/4 Cup

Salted Butter (room temp)

Egg White (room temp)

1 Tsp

Vanilla Extract

1/4 Cup

Sour Cream or Greek Yogurt

3/4 Cup

All Purpose Flour

1 Tsp

Baking Powder

1/2 Tsp

Sea Salt

1/4 Cup

Lavender Milk*

Lavender Milk

1/2 Cup

Milk

2-3 Tsp

Dried Lavender

Honey Icing

2 Tbsp

BeeMaid Creamed Honey

1/2 Cup

Salted Butter (room temp)

1 Cup

Icing Sugar

1/4 Tsp

Sea Salt

2 Tbsp

Lavender Milk*

Optional:

Directions

1.In a small pot combine the milk and dried lavender and bring to a boil over high heat.

2.Remove from the heat as soon as it starts to boil and allow the milk to cool to room temperature. Strain the lavender from the milk and discard the lavender. Set the lavender milk aside.

3.Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.

4.In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.) Add in the egg white, vanilla extract, and sour cream and mix on high for another 2 minutes.

5.Add in the flour, baking powder, and salt and begin to mix on low. With the mixer on low, slowly pour in the lavender milk and mix until just combined. Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

6.Remove the cupcakes from the oven and allow to cool for 10 minutes. Gently remove each cupcake from the pan and place on a cooling rack to fully cool.

7.In the bowl of a stand mixer with the paddle attachment, cream the butter and honey together on high for 5 minutes until light and fluffy. Add in the icing sugar and salt and mix on low until combined. Add in the lavender milk and mix on low until combined. *If you are using purple food colouring, add it now.

8.Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

9.Top the cupcakes with the frosting, dried lavender or an extra drizzle of honey and enjoy. Store leftover cupcakes in an airtight container in the fridge for up to 7 days.