08/04/2026
Dandelion & Lemon Balm Cupcakes
Capturing early spring herbs into a baked recipe. Inspired by senses. Visual sunshiny dandelions & uplifting lemony scented lemon balm.
Ingredients
½ c dandelion petals (approx. 20 dandelion heads)
½ c lemon balm, finely cut
½ lemon zested
½ juice of a lemon
½ c butter
1 ¾ c self-raising flour
1 ¼ c caster sugar
3 eggs, beaten
½ c milk
1 tsp vanilla extract
Method
Preheat oven to 350 F/ 175 c
and set the cupcake cases in the cake tins
Melt the butter in a saucepan.
Transfer to a mixing bowl.
Add the sugar and mix until the mixture is stiff and yellow
Add the beaten eggs gradually.
Stir in the vanilla extract, dandelion petals, lemon balm & lemon juice, and zest.
Fold in the flour gradually. Alternating with the milk
Until you have a smooth batter.
Spoon the mixture into the cupcake case.
Transfer to the preheated oven and bake for between 12-15 minutes.
Once cooked (check that they are cooked by inserting a clean knife into one of the cakes. If cooked it should come out clean, with little batter on it) remove from oven and leave to cool before frosting.
Lemon Cream Cheese Frosting
Ingredients:
½ c cream cheese
¼ c butter
Juice and zest of ½ lemon
¼ tsp vanilla
1– 1 ½ c icing sugar
Dandelion heads – 10 or so
Method:
Beat the butter until smooth. Add the cream cheese and beat again. Add the remaining ingredients (other than the dandelion heads) and mix until combined.
Top the cup cakes with the icing mix and add a single dandelion flower or petals.
Follow along for more Dandelion wonder throughout the day and join us this month through our hashtags and at Meet the participants! .herbalist .farm.to.keep Plant Wonder Collective: Connecting you to nature through food, drink, play, garden, medicine, magic, and art.
