Lavender Honey Cupcakes Recipes

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LAVENDER-HONEY CUPCAKES



Lavender-Honey Cupcakes image

Fancy pastry work -- such as these candy-coating monograms -- looks far more difficult to make than they actually are. You don't even need a pastry bag. Just snip the edge from one corner of a resealable plastic bag to do your piping. And you can make homemade cupcakes if you like, but if short on time, bakery cakes will do just fine.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 17

0.5 cup butter
2 eggs
1.75 cup all-purpose flour
1.5 teaspoon baking powder
2 teaspoon dried lavender
0.5 teaspoon salt
1 cup sugar
0.25 cup honey
1 teaspoon vanilla
0.667 cup milk
1 recipe Honey Frosting
Dried lavender (optional)
5 ounce mascarpone cheese or cream cheese (2/3 cup)
3 tablespoon butter
0.25 cup honey
0.5 teaspoon vanilla
3 cup powdered sugar

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
  • Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  • Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  • Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes. Honey Frosting
  • Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.

Nutrition Facts : Calories 103 kcal, Carbohydrate 17 g, Cholesterol 18 mg, Protein 1 g, SaturatedFat 2 g, Sodium 55 mg, Sugar 13 g, Fat 4 g, ServingSize 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes, UnsaturatedFat 1 g

LAVENDER CUPCAKES WITH HONEY FROSTING RECIPE - (3.9/5)



Lavender Cupcakes with Honey Frosting Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 18

CUPCAKES:
1 stick of butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon red food coloring
1 teaspoon blue food coloring
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons dried lavender buds
2/3 cup cold milk
FROSTING:
1 stick unsalted butter, softened
1 (8-ounce) package cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons honey, plus a little extra for drizzling

Steps:

  • Preheat oven to 350°F. Line muffin tins with cupcake liners. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture. Add the flour mixture to the butter mixture. Stir in the milk. Scoop batter evenly into lined muffin tins. Bake for 18 to 24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for 5 to 10 minutes, then remove to a wire rack to cool completely. FROSTING: In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake's surface, and slowly swirl in wider circles. It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl. You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife. Lightly drizzle a little honey on top of the frosting and enjoy!

HONEY LAVENDER CUPCAKES



Honey Lavender Cupcakes image

A small-batch recipe for fluffy and light honey lavender cupcakes. Naturally sweetened with creamed honey, these floral cupcakes topped with whipped honey lavender frosting make the perfect spring treat!

Provided by Katie Stymiest

Categories     Cakes

Number Of Ingredients 18

½ cup dairy-free cup milk
2 teaspoon dried lavender
¼ cup dairy-free salted butter, room temperature
⅔ cup creamed honey
1 egg white, room temperature
1 teaspoon vanilla extract
¼ cup dairy-free yogurt, room temperature
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
¼ cup lavender milk
¼ cup dairy-free salted butter, room temperature
¼ cup all-vegetable shortening
2 tablespoons creamed honey
1½ cups icing sugar
¼ teaspoon fine sea salt
2 tablespoons lavender milk
Purple food colouring *optional

Steps:

  • In a small pot combine the milk and dried lavender and bring to a boil over high heat.
  • Remove from the heat as soon as it starts to boil and allow the milk to cool to room temperature.
  • Strain the lavender from the milk and discard the lavender. Set the lavender milk aside.
  • Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
  • In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
  • Add in the egg white, vanilla extract, and yogurt and mix on high for another 2 minutes.
  • Add in the flour, baking powder, and salt and begin to mix on low.
  • With the mixer on low, slowly pour in the lavender milk and mix until just combined.
  • Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.
  • In the bowl of a stand mixer with the paddle attachment, cream the butter, shortening, and honey together on high for 5 minutes until light and fluffy.
  • Add in the icing sugar and salt and mix on low until combined.
  • Add in the lavender milk and mix on low until combined.*
  • Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
  • Top the cupcakes with the frosting and enjoy. I used a Wilton 1M piping tip.
  • Store leftover cupcakes in an airtight container in the fridge for up to 7 days.

Nutrition Facts : ServingSize 1 Cupcake, Calories 407 calories, Sugar 50 grams, Sodium 334 Miligrams, Fat 18 grams, SaturatedFat 9 Grams, UnsaturatedFat 8 Grams, TransFat 1 Gram, Carbohydrate 60 Grams, Fiber 0 Grams, Protein 2 Grams, Cholesterol 31 Miligrams

LAVENDER AND HONEY CUPCAKES



Lavender and Honey Cupcakes image

This is essentially a vanilla cupcake with lavender-honey frosting. If you can find lavender honey, it will add even more flavor..

Provided by ratherbeswimmin

Categories     Dessert

Time 1h5m

Yield 18 cupcakes

Number Of Ingredients 10

1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 teaspoon vanilla extract
1 cup cream cheese, softened
1 1/2 cups powdered sugar, sifted
1/3 cup honey
blue food coloring
2 tablespoons dried lavender flowers

Steps:

  • Preheat oven to 400°; place 18 baking cups in muffin pans.
  • In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
  • Spoon batter into the cups; bake for 20 minutes or until tests done.
  • Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
  • To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
  • Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
  • Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.

Nutrition Facts : Calories 301.2, Fat 15.8, SaturatedFat 9.3, Cholesterol 82.6, Sodium 235.5, Carbohydrate 37.2, Fiber 0.4, Sugar 26.5, Protein 3.7

HONEY CUPCAKES WITH LAVENDER RECIPE



Honey cupcakes with lavender recipe image

Completely scrumptious and a different take a classic cupcake recipe, these honey cupcakes with lavender are sure to impress. Ready in just six easy steps

Provided by Jessica Dady

Categories     Snack

Time 35m

Yield Serves: 12

Number Of Ingredients 8

120g butter, softened
160g caster sugar
2 tsp honey
2 large eggs, room temperature
200g self-raising flour
1 tsp baking powder
2 tbsp milk
50g edible lavender buds

Steps:

  • Preheat oven to 180°C/350°F/Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.
  • Sift the flour and baking powder together and set aside.
  • Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the honey. Fold in half the sifted flour, then the milk, then the rest of the flour. Gently fold in the lavender buds.
  • Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
  • For the buttercream: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk. Colour the buttercream with grape violet food colouring paste.
  • Pipe onto the cupcakes using a piping bag and then, garnish with the lavender.

Nutrition Facts : @context https, Calories 325 Kcal, Sugar 32.8 g, Fat 15.2 g, SaturatedFat 4.2 g, Protein 3.2 g, Carbohydrate 44.6 g

LAVENDER HONEY CUPCAKES



Lavender Honey Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield 36 cupcakes

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups organic honey (or 1 cup baker's sugar plus 1 cup organic honey)
1 cup buttermilk
1 cup vegetable oil
3 large eggs
2 tablespoons whole fresh edible French lavender flowers
1/4 teaspoon organic lavender oil
8 ounces mascarpone
1/4 cup organic honey
1/2 teaspoon vanilla extract
1 teaspoon tangerine juice
1/2 tablespoon tangerine zest
1 tablespoon sanding sugar
1/2 teaspoon tangerine zest

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
  • Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
  • Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
  • For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
  • Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.

LEMON LAVENDER CUPCAKES



Lemon Lavender Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 18 cupcakes

Number Of Ingredients 18

1/3 heaping cup dried lavender
3/4 cup coconut palm sugar
2 sticks (1 cup) unsalted butter, room temperature
3/4 cup honey
2 large eggs, room temperature
1/2 teaspoon lemon oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup lemon juice
1 cup whole milk
1/4 cup grated lemon zest (5 or 6 lemons)
8 ounces white chocolate, chopped
16 ounces whipped cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1 teaspoon lemon oil
1/4 teaspoon fine sea salt
18 edible flowers, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
  • For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
  • In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
  • Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
  • For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
  • In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
  • Pipe the frosting onto the cupcakes and garnish with the edible flowers.

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From sugareuphoria.com


LAVENDER HONEY CUPCAKES | BAKERS ROYALE
2013-07-08 Hit the jump here to see the original Better Homes and Gardens’ Lavender-Honey Cupcake recipe and the tweaks I made to it—and which one was preferred by my tasting crew, a.k.a friends and neighbors. Lastly as always, if I can please ask you guys–if you are going to pin any of the images please do so from Better Homes and Gardens and not ...
From bakersroyale.com


LAVENDER CUPCAKES WITH HONEY CREAM CHEESE FROSTING
2022-02-19 ¼ cup honey; ½ tsp vanilla; Instructions . For the cake. Preheat the oven to 350°. Mix the flour, dried lavender, baking powder, and salt in a medium bowl and set it aside. Beat the butter on medium-to-high speed for half a minute in a large mixing bowl. Add vanilla, honey, and sugar. Then, add one egg at a time, and beat again.
From tastefellas.com


LAVENDER HONEY CUPCAKES - QUEEN FINE FOODS
Combine lavender flowers and 2 teaspoons sugar in a mortar and pestle. Grind until a fine sugar is achieved. Reserve 1 teaspoon of lavender sugar for frosting and use the remaining for the cake. Step 3. In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon batter into ...
From queen.com.au


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