Dandelion cupcakes with lemon buttercream frosting are a delicious foraged treat! Sent right up from the dirt in the ground, dandelions have lovely honey-tasting petals and many health benefits. Enjoy them in an amazing lemony cupcake that seems to glow with the sunshine that grew the ingredients. If you are looking for a new favorite dandelion recipe, this is sure to be it!
Foraging for Dandelions
The first step to making these dandelion cupcakes, just like any dandelion recipe, is to forage for fresh dandelions. I always love this instruction the most, because a recipe that begins with a walk and sustainably foraging for edible flowers is exactly my cup of tea.
Dandelions are very common and very easy to spot. Foraging for dandelions can be tricky since you need to find some that aren’t sprayed with harmful chemicals.
For many of us, that safe space is right in our backyard! If not, you can mosey along until you find a lovely blooming untouched patch of lion-faced dandelions.
For this recipe you’ll only need the petals of the dandelion flower, so you can pick just enough flowers to make up 3/4 cups of picked petals. The yellow petals will need to be picked from the green parts, which are bitter.
Know that whatever dandelion you pick without pulling the entire dandelion root out will grow back twofold in a timely manner!
Dandelion flowers have a sweet and delicate flavor, similar to honey, making them a tasty foraged addition to a variety of recipes.
Another benefit to using dandelion flowers in recipes is their wide array of medicinal uses. Traditionally, the entire dandelion plant is used to aid digestion, improve kidney and liver function, and stimulate the appetite.
Dandelion flowers are also an antioxidant, reduce inflammation, detoxify the blood and stabilize blood sugar. Any dandelion recipe will also have added vitamins, minerals, and fiber.
If you want more dandelion recipes, here are 50+ Dandelion Recipes including drinks, sweets, skincare, remedies, and more!
This dandelion recipe is sure to become a favorite, with its lemon and honey deliciousness, and sunshine-like quality to them. They are bright and tasty, with just a little tang from the lemon and just the right amount of sweetness.
Once you have enough dandelions foraged and the petals picked from the flower head, you’re ready to begin making these delightful dandelion cupcakes!
Make the Batter
Preheat your oven to 350° F, and line a 12 muffin tin with baking cups. I prefer parchment paper baking cups, but use what you have.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
In a stand mixer (if you have one, if not a hand mixer is just fine), cream the butter and sugar together until light and fluffy. Mix the honey in until it’s fully incorporated.
Next, add the eggs one at a time while leaving the mixer on to combine them into the mixture. Once the eggs are mixed in, turn the mixer off.
Scrape the bowl to make sure there isn’t any butter and sugar left unmixed.
Turn the mixer on low speed, and add the buttermilk and flour mixture, alternating a little at a time until both are completely mixed in.
Add in the lemon zest and dandelion flower petals and incorporate them evenly throughout. The dandelion petals tend to clump together, so be aware of that and try to get them as even as possible.
Pour each lined muffin tin with 1/4 cup of the dandelion cupcake batter, and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Let the cupcakes cool in the tins for at least 15 minutes, then carefully place them on a wire rack to cool for another 30 minutes. While they are cooling is a great time to make the frosting!
Lemon Buttercream Frosting
Combine the butter, lemon juice, lemon zest, and salt in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed until it has a smooth and creamy texture.
Add in the confectioner’s sugar 1/2 cup at a time, mixing after each addition, until the desired consistency and sweetness are achieved. Feel free to alter the sugar to the amount that suits your preference for how sweet you like it!
Spread the frosting evenly on each cooled cupcake top and enjoy!
For a pretty serving garnish, place dandelion petals or a fresh dandelion flower on top of each cupcake. Beautiful!
How to Eat Dandelion Cupcakes with Lemon Buttercream Frosting
This dandelion cupcake recipe is sure to be a hit for whomever you share them with! Eat them as a flower power dessert with benefits from those lovely dandelion petals.
Dandelion cupcakes are wonderful for a spring celebration, served with ice cream, or anytime you want a tasty and health beneficial foraged treat!
More dandelion recipes you might enjoy:
- Dandelion Mead Recipe
- Infused Dandelion Vinegar
- Dandelion Pesto
- How to Make Dandelion Tea
- Dandelion Jelly: Low-Sugar or Honey
- Dandelion Lotion Bar Recipe
- How to Make Dandelion Salve
- Dandelion Soap Made With the Whole Plant
- Dandelion Root Muffins (paleo & gluten free)
- Dandelion and Fennel Kombucha
Dandelion Cupcakes with Lemon Buttercream Frosting
- Preheat the oven to 350° F (176° C)
- Line a 12 muffin tin with baking cups.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- With a mixer, cream the butter and sugar together for approximately 1 minute, or until light and fluffy. Add in the honey and mix until fully incorporated.
- Add in the eggs one at a time, then turn the mixer off and scrape the bottom and sides of the bowl to make sure there isn't any unmixed butter and sugar.
- With the mixer on low speed, add the buttermilk and flour mixture a little at a time, alternating between each. Mix until evenly distributed.
- Add in the lemon zest and dandelion petals, making sure they are evenly incorporated and aren't clumped together.
- Fill each lined muffin tin with ¼ cup of the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cupcakes to cool in the pan for 15 minutes, then they can be placed carefully on a wire rack to cool for another 30 minutes.
- While the cupcakes cool, prepare the frosting.
Lemon Buttercream Frosting
- In a medium mixing bowl, combine the butter, lemon juice, lemon zest, and salt.
- Using an electric mixer on medium speed, mix thoroughly until smooth and creamy. Add in the confectioner's sugar ½ cup at a time, mixing in between until the desired consistency is reached.
- Spread the frosting evenly over the top of the cupcakes. Garnish the cupcakes with dandelion petals or flowers if desired.
- Dandelions are very common and very easy to spot. Foraging for dandelions can be tricky since you need to find some that aren’t sprayed with harmful chemicals. Be sure to forage from clean area away from roadsides and heavy foot or pet traffic.
- For this recipe you’ll only need the petals of the dandelion flower, so you can pick just enough flowers to make up 3/4 cups of picked petals. The yellow petals will need to be picked from the green parts, which are bitter.