Lavender has been used as a flavor in other parts of the world for centuries. Try these Honey Lavender Cupcakes for something understated and elegant at your next gathering.
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!!
These cupcakes are a lavender honey cake with honey buttercream frosting. They were then drizzled with a little bit of honey and sprinkled with just a few culinary grade lavender buds. This gives them that beautiful finishing touch that’s perfect for an alternative to a wedding cake, or a perfect treat for a bridal shower.
Can you freeze lavender honey cupcakes?
Yes, you certainly can freeze these delicious cupcakes. You’d want to make the cupcake part, and let them cool completely. Then, place the small cakes on a tray, like a cookie sheet or similar, and place them in the freezer. When they’re frozen, you can put a single layer of unfrosted cupcakes in an airtight freezer storage container. If you want to layer these, place a piece of parchment paper between the layers. Then bring to room temperature, and ice the cupcakes as normal.
They’ll keep in the freezer for a month or two with no issues.
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. You also want a good quality vanilla. Try making your own vanilla extract.
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, like a Kitchenaid Artisan series. If you don’t have a stand mixer, try this handheld one. It’s pretty amazing, and totally budget friendly. I have a very similar one that I use 90% of the time for cooking and baking.
Serving Size: 1
Amount Per Serving: Calories: 833Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 138mgCarbohydrates: 192gFiber: 0gSugar: 84gProtein: 3g
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
- Spaghetti squash pizza boats by Homemaking Hacks
- Pumpkin scones by Jennifer Sikora
- 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
- Mini chocolate apple pops by 2Boys+1Girl=OneCrazyMom
- Spaghetti and meatball muffins by Mom Always Finds Out