There’s a local bakery in my town that makes great little french pastries and candies. One of their signature flavors is lavender. Now, I knew that a lot of places made things with lavender, and in other parts of the world, lavender was a flavor. However, to me, it always seemed like lavender was just a potpourri or sachet ingredient.
One day, the owners made me try some lavender shortbread, and I was hooked. I already love shortbread, so this was just expanding my horizons. Anyway, I decided that I could make Lavender Shortbread at home, so off to Pinterest I went. Then it hit me – rather than doing a lavender shortbread, how about lavender cupcakes for a Pinterest remake? YEAH!!
Honey Lavender Cupcakes
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A few tips that will make life easier. You want to use really good quality ingredients in this honey lavender cupcake recipe, as it’s very delicately flavored. There’s nothing strong to disguise a slightly old butter or a meh honey.
Pick up food grade or culinary lavender. This will be organic and safe to eat. A large star tip makes pretty frosting so much easier. A great mixer is a must have. If you don’t have a stand mixer, try this one. It’s pretty amazing, and totally budget friendly.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1/2 cup butter (room temp)
- 2 eggs (room temp)
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 tap dried lavender - food grade
- 1/2 tap salt
- 1 cup granulated sugar
- 1/4 cup honey
- 4-5 cups Powdered Sugar
- 2 tablespoons butter (room temp)
- 1/4 cup honey
- 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 1 tsp vanilla
- 2/3 cup whole milk
- Preheat oven to 350 degrees F.
- Combine flour, baking powder, lavender, and the salt and place to the side.
- Beat butter with a mixer on medium to high speed until soft peaks form.
- Add sugar, honey, and vanilla to the butter and mix until well combined.
- Begin to add eggs, one at a time, to the butter mixture. You'll need to beat the mix well after each addition.
- Alternate adding the dry ingredients mix and milk to butter mixture bowl.
- Make sure to beat on low after each addition
- Fill cupcake liners ONLY 3/4 full
- Bake for 16 to 18 minutes
- Test the cupcake by using a toothpick inserted in the cake. If it comes out clean, they're done.
- Cool cupcakes on wire racks for 30 minutes or until completely cool.
- In large mixing bowl beat powdered sugar, butter, honey, and vanilla with
- mixer on medium until light and fluffy.
- Frost the completely cooled cupcakes. Use a piping bag and a large star tip for extra pretty presentation.
- Drizzle with honey and sprinkle with lavender buds.
For more Pinterest Remakes, visit a few of my favorite bloggers:
- Fall centerpiece in less than 5 minutes by Confessions of an Overworked Mom
- Garden fresh, creamy tomato basil soup by Oh So Savvy Mom
- Candy corn wreath by Upstate Ramblings
- Spaghetti squash pizza boats by Homemaking Hacks
- Apple pecan stuffing recipe by A Mom’s Take
- Pumpkin scones by Jennifer Sikora
- Pumpkin seed granola by Better in Bulk
- Pumpkin cream cheese muffins by Mom Does it All
- French onion soup by OurFamilyWorld
- Mummy Halloween pumpkin centerpiece by Simply Southern Mom
- Coffee rub burgers by Roasted Beanz
- Rustic twig star wreath by Sweet Lil You
- Buffalo chicken deviled eggs by Home and Garden Cafe
- Pumpkin marshmallow M&M blondies by Sincerely, Mindy
- Mini chocolate apple pops by 2Boys+1Girl=OneCrazyMom
- Spaghetti and meatball muffins by Mom Always Finds Out