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    Home » Recipes

    Vanilla Lavender Cupcakes with Honey Buttercream

    Updated: August 26, 2021 | Published on: July 6, 2016 - Molly1 Comment

    Jump to Recipe

    These lavender cupcakes are light and airy vanilla cupcakes made with real vanilla bean and lavender underneath a layer of almond and honey buttercream. They're almost (almost!) too fancy to eat.

    moist lavender cupcake with the paper lining peeled down and fresh honey buttercream on top
    Jump to:
    • What I love about these lavender cupcakes
    • How to make honey almond frosting
    • Lavender Vanilla Cupcakes with Honey Buttercream
    • Comments

    Cup-cakes! Cup-cakes! Cup-cakes! (said inside my head every time I take a bite of these perfectly vanilla cupcakes with lavender bites of joy).

    With a light and airy buttercream infused with honey and almond flavors. Holy moly that's a lot happening in one tiny baked good. But somehow, it all works so well.

    lavender cupcakes in muffin liners right out of the oven

    I've been dying to make something with lavender. Because it sounds so exotic and fancy and we all know I'm both of those things (??). Not really, but it tastes super good and I'm a fan of anything that tastes good.

    There's two very important factors when creating a cupcake: the actual cake, and the frosting.

    lavendar-vanilla-cupcake-with-honey-buttercream13

    What I love about these lavender cupcakes

    There is so much vanilla happening in these vanilla cupcakes and I love every minutes of it. I recently went to the Everything Food Conference and in our swag bag they gave us a legit vanilla bean. Which was perfect for this recipe! But don't be afraid, you can buy these at Whole Foods (or something similar) for about $6 for a jar.

    Then there's the lavendar. Beautifully fragrant and girly. Perfect addition for a birthday or bridal/baby shower! I bought mine at Giant Eagle for super cheap and it will likely last me years. Just make sure you pulse it with the milk in the recipe before adding to the cupcake batter to get the tiny lavender seeds broken up.

    The combination of lavender and vanilla make this such a light and delicate cupcake. It's so so good, you guys. I brought these in to work and a coworker said (in a pleasantly surprised tone), "wow, you really know what you're doing." Thanks! I think?

    vanilla lavender cupcakes on a wooden cutting board with 4 unfrosted cupcakes and a spoon of honey

    How to make honey almond frosting

    Honey and lavendar go together like PB&J. And I'm obsessed with anything that involves almond so I put them together. And it worked like a charm.

    To get the perfect buttercream texture just make sure your butter is room temperature! Not too soft and melty, but not too hard. Your finger should leave a small indent in the butter if you push down on it. Give it a good whip for about 3 minutes to get the lumps out and then sift the powdered sugar in the butter if you can (not required, but helpful).

    The perfectly smooth honey almond frosting makes the perfect complement to my lovely cuppy cakes.

    lavendar-vanilla-cupcake-with-honey-buttercream25

    They're so perfect for summertime parties! Light and floral, but so sweet and delicious!

    Lavender Vanilla Cupcakes with Honey Buttercream

    These lavender cupcakes are light and airy vanilla cupcakes made with real vanilla bean and lavender underneath a layer of almond and honey buttercream.
    4.63 from 16 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 cupcakes
    Calories: 399kcal
    Author: Molly
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    Ingredients

    For the cupcake

    • 1 tablespoon dried edible lavendar
    • ¾ cup milk or almond milk
    • 1 and ⅔ cup flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup granulated sugar
    • ½ cup unsalted butter melted
    • 2 large egg whites
    • ¼ cup vanilla greek yogurt
    • 2 teaspoons vanilla extract
    • seeds scraped from ½ split vanilla bean
    • 1 cup 2 sticks unsalted butter, room temperature
    • 4 cups powdered sugar
    • ¼ cup heavy cream
    • ½ teaspoon almond extract
    • ¼ cup raw honey
    • salt to taste

    Instructions

    • For the cupcakes, preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
    • In a food processor or blender, combine milk and lavenderr and pulse until well chopped. Set aside.
    • In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
    • In a large microwave-safe bowl, melt butter in the microwave for approximately 1 minute. Whisk in granulated sugar. Whisk in egg whites, yogurt, reserved milk with lavendar, and vanilla extract until combined.
    • Split vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter and whisk until combined.
    • Slowly add dry ingredients into the wet ingredients and whisk gently until no lumps remain.
    • Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

    For the frosting

    • While the cupcakes cool, make the frosting. Place room temperature butter in a large bowl and beat with an electric mixer until smooth, about 3 minutes. Sift in powdered sugar and add heavy cream, almond extract and honey. Beat until combined and no lumps remain, about 3 more minutes.
    • Pipe frosting onto cupcakes using a piping bag or plastic bag with the tip cut off. Garnish with additional lavender or edible flowers if desired.
    • Store in an air tight container for up to 4 days.

    Nutrition

    Serving: 1cupcake | Calories: 399kcal | Carbohydrates: 77g | Protein: 3.6g | Fat: 9.1g | Cholesterol: 24.2mg | Sodium: 144.5mg | Fiber: 0.5g | Sugar: 63g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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    1. Jo says

      November 14, 2021 at 2:40 pm

      5 stars
      Hello! I've made these and my friend raved about them! Her birthday is coming up, and I was curious if I could make these cupcakes into a cake. If you have any tips on how to adapt this, how much batter I would need, and/or baking time and temps, I would really appreciate it. Thank you very much!

      Reply

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    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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