Salted Honey Lavender Cupcakes

Salted Honey Lavender Cupcakes

Introduction

Welcome to a delightful twist on classic cupcakes that blend sweet and savory in perfect harmony. Salted Honey Lavender Cupcakes offer a unique flavor profile, combining the floral notes of lavender with the rich sweetness of honey and a hint of sea salt. These cupcakes are perfect for weddings, tea parties, or simply as a luxurious treat to enjoy with your afternoon tea.

The History

Lavender has long been associated with Provence in France, where it’s used both in perfumery and cuisine. Its culinary use dates back centuries, often found in herbal blends like herbes de Provence. Honey, one of the oldest known sweeteners, pairs beautifully with lavender’s floral essence. The addition of salt brings balance and depth, drawing inspiration from modern dessert trends that embrace contrasting flavors—like salted caramel. This recipe merges all these elements into a delicate cupcake that delights the senses.

Ingredients Breakdown

• All-Purpose Flour: Provides the structure for the cupcakes.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness.
• Dried Culinary Lavender: Adds a subtle floral note; be sure to use food-safe lavender.
• Unsalted Butter: Contributes richness and tenderness to the crumb.
• Honey: Natural sweetener with a distinct floral flavor that complements the lavender.
• Eggs: Bind the ingredients and provide structure.
• Milk: Adds moisture and helps create a smooth batter.
• Vanilla Extract: Enhances the other flavors and adds warmth.
• Sea Salt Flakes (for topping): Offers a pleasing contrast in texture and taste.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, salt, and dried lavender until well combined.
3. In a separate large bowl, beat butter and honey together until creamy and smooth.
4. Add eggs one at a time, mixing well after each addition.
5. Gradually mix in the dry ingredients alternately with milk, beginning and ending with the dry mixture. Stir in vanilla extract.
6. Divide batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool completely before frosting.

Tips

• Use high-quality culinary lavender—avoid ornamental varieties which may contain harmful chemicals.
• Don’t overmix the batter once you add the flour; this can lead to dense cupcakes.
• Cool cupcakes completely before frosting to prevent melting.
• Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for up to 2 months.

Variations and Customizations

• Lemon Lavender: Add the zest of one lemon to the batter for a citrus twist.
• Chocolate Drizzle: Melt dark chocolate and drizzle over frosted cupcakes.
• Coconut Twist: Substitute some of the flour with shredded coconut and top with toasted flakes.
• Almond Essence: Replace vanilla extract with almond extract for a nutty variation.
• Gluten-Free: Use a gluten-free all-purpose flour blend and check that all other ingredients are gluten-free certified.

Health Considerations and Nutritional Value

While these cupcakes are a special treat, they do contain sugar and butter, so moderation is key. Honey is a natural sweetener but still contributes to overall sugar intake. For a healthier option, consider substituting part of the honey with applesauce or mashed banana, and using low-fat milk. Lavender offers calming properties and may aid digestion, making this dessert not only delicious but potentially soothing as well.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp dried culinary lavender
• ½ cup unsalted butter, softened
• ¾ cup honey
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract
• Sea salt flakes, for topping

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. In a medium bowl, sift flour, baking powder, salt, and lavender; whisk to combine.
3. In a large bowl, cream together butter and honey until smooth.
4. Add eggs one at a time, beating well after each.
5. Mix in dry ingredients alternately with milk, starting and ending with dry ingredients. Stir in vanilla.
6. Fill each liner two-thirds full with batter.
7. Bake 18–20 minutes. Cool completely before frosting.
8. Top with a dollop of whipped honey frosting and a sprinkle of sea salt flakes.

FAQ

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender for more concentrated flavor. Fresh lavender may be too moist and could alter the texture.

Is there a substitute for honey?

You can try agave syrup or maple syrup, though the flavor will change slightly. Avoid granulated sugar, as it won’t provide the same moisture or floral notes.

How should I store these cupcakes?

Store in an airtight container at room temperature for up to 3 days. Refrigerate if you need to keep them longer, but bring to room temperature before serving for best flavor.

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 1 hour before baking. Stir gently before filling the liners.

Are these cupcakes suitable for freezing?

Absolutely! Freeze unfrosted cupcakes in a sealed bag or container for up to 2 months. Thaw at room temperature and frost before serving.

Summary

Salted Honey Lavender Cupcakes combine floral lavender, rich honey, and a touch of sea salt for a refined, elegant dessert perfect for any occasion. Easy to customize and irresistibly flavorful, they’re sure to impress!