Irresistible Vanilla Dandelion Cupcakes with Honey Buttercream Recipe
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Author:souzanfood
Total Time:40 minutes
Yield:12 cupcakes 1x
Description
Satisfy your sweet tooth with vanilla dandelion cupcakes topped with creamy honey buttercream. A delightful treat for any occasion!
Ingredients
Scale
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter
2 large eggs
1 cup milk
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh dandelion petals
Optional: A pinch of lemon zest
Optional: Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
Beat in the eggs, one at a time, mixing well after each addition.
Pour in the vanilla extract and milk, blending until smooth.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Gently fold in the dandelion petals.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let them cool in the pan for about 5 minutes before transferring to a wire rack.
For the honey buttercream, beat ½ cup unsalted butter until creamy, then gradually add 2 cups of powdered sugar and 3 tablespoons of honey.
Adjust the consistency with milk and frost the cooled cupcakes.
Notes
These Vanilla Dandelion Cupcakes with Honey Buttercream bring back memories of sunny days and laughter. The combination of floral dandelion notes with the sweetness of honey creates a unique flavor perfect for family gatherings.
