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Honey Lavender Cupcakes

Honey Lavender Cupcakes

Recipe and Photo by Eggland's Best and Rochelle B.
31 Min(s)
15 Min(s) Prep
16 Min(s) Cook
These Honey Lavender Cupcakes are inspired by Nebraska's state insect:the honeybee !! Honey and lavender is used from local sources when crafting this recipe..
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18 servings
Original recipe yields 18 servings
Honey Lavender Cake
1-1/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teasp. salt
zest from 1 lemon
1/2 cup real mayonnaise
2 Eggland's Best® Eggs (large)
1/2 cup butter, melted
3/4 cup local honey
1/2 cup boiling water
2 Tbsp. dried lavender flowers
Lemony Buttercream Frosting
1-1/2 cup butter, room temp
2-1/2 cup to 3 cups powdered sugar
1 tablespoon local honey
Zest and juice from 1 lemon
2 Tbsp. to 3 Tbsp. heavy whipping cream, cold
dried lavender flowers for decoration
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Eggland's Best® is a registered trademark owned by Eggland's Best, LLC

Let's Make It
1
Preheat oven to 325 degrees F. Line cupcake tin with desired papers.
2
Boil water, and pour over dried lavender. Let this steep, set aside.
3
In large mixing bowl, sift together flour, corn starch, baking soda, baking powder and salt. Make a well in the center of the dry ingredients.
4
In medium mixing bowl, whisk together lemon zest, mayo, eggs, vegetable oil and honey.
5
Add the egg mixture into dry ingredients, using whisk to just barely incorporate.
6
Strain the lavender from the hot water. Add hot water in 2 parts to cake batter and whisk to fully incorporate. Batter will be thin.
7
Fill cupcake papers 2/3 of the way full. Place on center rack of preheated oven. Bake 15-18 minutes, or until golden in color and a toothpick inserted in center comes out clean.
8
Cool 2 minutes in cupcake tin. Remove from tin and cool completely before frosting.
Frosting Instructions:
9
In the bowl of an electric mixer, using a whisk attachment, cream butter and honey until light in color.
10
Add in 2 1/2 cups confectioner's sugar, 1 cup at a time, fully incorporating each addition. Scrape sides of bowl in between each addition.
11
Add in lemon juice and lemon zest, fully incorporating. If needed, add in the remaining 1/2 cup confectioner's sugar, to taste preference
12
Slowly add in heavy cream, 1 Tbsp. at a time, mixing until frosting is light and fluffy. Do not over-mix.
13
Fill piping bag fit with a decorating tip with frosting. Frost cupcakes with desired design.
14
Sprinkle dried lavender on top of cupcakes.
Nutrition
Calories
1
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 310mg
13%
Total Carbohydrates 25g
9%
Dietary Fibers 0g
0%
Sugars 17g
34%
Protein 340g
680%
Vitamin A
15%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
18 cupcakes
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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