The time we spend at home these days can be used in numerous ways, and cooking is one of your best options. I bet you have felt the amazing benefits of the aromatic lavender before, but many of you might not be aware of its potential in the kitchen.
Well, lavender can give a sweet and citrus flavor to your desserts, and its floral scent is perfect for your savory dishes as well! Therefore, we decided to share a recipe you can try these days and enjoy its amazing taste.
Why don’t you try these lavender cupcakes with honey cream cheese frosting right away?
Lavender Cupcakes with Honey Cream Cheese Frosting
Ingredients:
For the cake:
- 1/2 cup room temp butter
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 2 tsp dried lavender
- 2/3 cup milk
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup honey
- 1 tsp vanilla
For the frosting:
- 8 oz room- temperature cream cheese
- 2 tbsp room- temperature butter
- 3 cups powdered sugar
- 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.
Add the first mixture to the butter mixture, beat on low speed, until it is all well combined. Spoon the batter into lined muffin tins, until they are half full.
Bake for 16 to 18 minutes. When done, leave them to cool for about 10 minutes. Then, remove them from the muffin tins.
For the frosting:
Beat the cream cheese, butter, honey, and vanilla in a large bowl on medium speed, until you get a fluffy mixture. Add a cup of the powdered sugar, and continue beating, until it gets spreading consistency. Frost the cupcakes, and sprinkle with lavender.
Lavender Cupcakes recipe with honey coconut cream frosting
Ingredients:
For the cake:
- 1/2 cup coconut oil
- 2 tsp dried lavender
- 2 eggs or flax eggs
- 1 cup coconut sugar
- 1/4 cup honey
- 1 3/4 cup all-purpose gluten-free flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2/3 cup coconut or almond milk
For the frosting:
- a 14-ounce full-fat can of coconut milk, chilled overnight
- 1/4 cup coconut yogurt
- 1/4 cup coconut oil, melted
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
For the cake:
Preheat the oven to 350°. Mix baking powder, gluten-free flour, dried lavender, and salt in a medium bowl.
In a larger one, beat the coconut oil for half a minute on medium-to-high speed. Then, add honey, vanilla, and coconut sugar, beat again, and add the eggs one at a time.
Add the first mixture to this one, beat on low speed.
Spoon the batter into lined muffin tins to fill them about half full, and bake for 16-18 minutes.
Leave them to cool for 10 minutes, and then remove them from the muffin tins.
For the frosting:
Open the coconut milk can, and scoop out the solidified layer of coconut cream at the top into a medium mixing bowl. Beat on medium speed until it becomes fluffy. Next, add the coconut oil, vanilla, salt, coconut yogurt, and 3 tablespoons of honey.
Beat for about 10 seconds and add more honey. Leave the frosting to chill for about 4 hours. Frost the cupcakes, and refrigerate them.
If you haven’t tried floral flavors yet, you will simply adore these cupcakes!
They are simply delicious! Light and fluffy, a mixture of cream, vanilla, and lavender!
Yummy!
Yet, whenever you add lavender to your recipes, remember that you should use it sparingly, as its flavor is strong.
You can combine it with other assertive flavors, and in baking, it is recommended to balance its aroma with something bright like lemon zest or juice.
Enjoy your Lavender Cupcakes!
