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Honey Lavender Cupcakes

Honey Lavender Cupcakes

Recipe and Photo by Eggland's Best and Rochelle B.
31 Min(s)
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.
What You Need
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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
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.
9
Frosting Instructions:
10
In the bowl of an electric mixer, using a whisk attachment, cream butter and honey until light in color.
11
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.
12
Add in lemon juice and lemon zest, fully incorporating. If needed, add in the remaining 1/2 cup confectioner's sugar, to taste preference
13
Slowly add in heavy cream, 1 Tbsp. at a time, mixing until frosting is light and fluffy. Do not over-mix.
14
Fill piping bag fit with a decorating tip with frosting. Frost cupcakes with desired design.
15
Sprinkle dried lavender on top of cupcakes.
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