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Honey Lemon Lavender Cupcakes

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Hooray for Off Weekends

Ingredients

Honey and Lavender Cupcakes:

  • 2/3 cup sugar
  • 1/2 teaspoon dried lavender flowers
  • 3/4 cups unsalted butter softened
  • 3 tablespoons honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder

Honey Lemon Cream Cheese Frosting:

  • 12 ounces cream cheese softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons honey
  • Juice of 1/2 a lemon
  • 1 teaspoon vanilla extract
  • Purple food coloring optional {I mixed red & blue. I paid attention in 1st grade.}

Instructions

Cupcakes:

  1. Preheat oven to 325 degrees F. Line a muffin tin with 12 cupcake liners.
  2. Put sugar and lavender into a food processor and pulse until well combined.
  3. In a large bowl, beat together butter, lavender, and honey until pale yellow. Beat in the eggs, one at a time. Add vanilla and lemon zest; mix to combine.
  4. In a medium bowl,combine flour and baking powder. Add flour mixture to butter mixture in 2 additions. Mix until dry ingredients are just incorporated. Batter will be moist and thick – it should not be runny.
  5. Spoon batter into prepared muffin tin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.

Frosting:

  1. Place cream cheese, powdered sugar, and honey in a large bowl and beat until combined and a smooth base forms; scrape bowl sides as needed.
  2. Add vanilla and lemon juice and mix until smooth.
  3. Add food coloring and mix one more time.
  4. Pipe the icing on to the cupcakes. Garnish with lemon zest curls or dried lavender or yellow sanding sugar,if desired.