Description
Light and elegant lavender honey ricotta cupcakes with a tender crumb, natural sweetness from honey, and a soft floral finish. Perfect for brunch, tea time, or weekend baking.
Ingredients
Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon dried culinary lavender, finely crushed
½ cup unsalted butter, softened
½ cup honey
2 large eggs
¾ cup whole-milk ricotta cheese
⅓ cup milk
1 teaspoon vanilla extract
Honey Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1 tablespoon honey
¼ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Whisk flour, baking powder, salt, and crushed lavender.
3. Cream butter and honey until light and fluffy.
4. Add eggs one at a time, mixing well.
5. Mix in ricotta and vanilla.
6. Alternate adding dry ingredients and milk until just combined.
7. Divide batter into liners and bake 18–22 minutes.
8. Cool completely.
9. Whisk glaze ingredients and drizzle over cupcakes.
Notes
Use culinary lavender only.
Crush lavender finely for gentle flavor.
Cool cupcakes before glazing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg