I love lavender, it is one of my favorite smells, flavors, and flowers. My grandma inspired this love of lavender. Also Its summer so lemon finds a way into almost every food. I wasn’t sure of this flavor combo that I first thought to make for mothers day. I made a cake through this recipe. I fell immediately in love with this flavor and the daintiness it created in the cake.
Later on I decided to make cupcakes the same flavor. My recipe used this recipe as a base but I made alterations. This cupcakes were a hit with my friends, I hope you enjoy just as much!
The honey frosting came out of need, I do not love frosting, but what is a cupcake without frosting? I was worried any flavor might take over but this subtle honey sweetness is a perfect combo with the cake. Also I have been staying away from powdered sugar because it is made from white sugar which I avoid. Then I found how to make powdered sugar, with white sugar substitutes!
Alterations and Notes
- The honey frosting is not necessary, a honey glaze, whipped cream (didn’t try this but I bet it would be good!), powdered sugar, or leave them naked!
- Edible Dried Lavender is hard to find. You’re local grocery store may not carry it. I found my lavender at Sprouts, amazon is also i reliable source for quality lavender!
- I used this 1:1 gluten free flour (nobody can ever tell the different when using this flour), regular flour can be subsisted instead of gluten free flour.
- Honey is high in FODMAPS, the amount I used causes a little bit of a flare up, so be cautious if on the low-FODMAP diet or watching for high amounts of fructose.
- Cool completely before decoration.
- Cupcake liners can be used, just don’t butter the pan or cut out the “lifters”
Clean Lemon Lavender Cupcakes with Honey Frosting
Adapted From: food52
- 2 lightly beaten large eggs
- 1 cup plain Greek yogurt
- 1/2 cup cane sugar
- 1/2 cup honey
- 1/2 cup of olive oil
- 1 tbsp lemon juice
- 1 zested lemon about 1 tsp
- 1 1/2 cup of flour or 1:1 gf flour blend
- 3/4 tbsp to 1 tbsp lavender*
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 sticks of butter
- 2 cups of powdered sugar*
- 1/4 cup of honey
- Preheat oven to 350 degrees F
- Grease cupcake tin and add strips of parchment paper (about 4 inches long) and place them in each well (this is to easily grab them without damaging the cupcake) or place cupcake liners
- Food process lavender, lemon zest, and sugar in a food processor for about a minute.
- Sift all dry ingredients into a large bowl
- Add the lavender sugar from the food processor to the large bowl of dry ingredients
- In a medium bowl add in beaten eggs, yogurt, olive oil, and honey then mix together
- Add wet ingredients into dry ingredients*
- Mix until just combined, do not over mix
- Add lemon juice to the batter
- Combine lemon juice with the batter, do not over mix
- Fill each cupcake well with about 3 tbsp of batter*
- Bake from 20-25 minuets, should become golden brown on top and an inserted toothpick should come out dry
- Cool on counter for 15 minuets
- Store in refrigerator until decorating
Clean Honey Frosting
- If not using pre-made powder sugar go here to make a clean version (post coming soon)
- Beat butter with stand or hand mixer for about 2 minutes
- Add powdered sugar slowly
- Once powdered sugar is incorporated slowly add in honey until well combined
- Test consistency, if wanting stiffer/sweeter frosting add in more powdered sugar and mix
- Time to frost the cooled cupcakes!
- A lesser more subtle lavender taste is achieved with 3/4 tsp, I like the floral flavor a bit stronger, therefore I use 1 tsp. Chose a amount you desire!
- Powdered sugar recipe here, this way you can make cleaner powdered sugar! (post will be up soon)
- The amount to of batter to use per cupcake varies widely. I suggest filling about 1/4 inch below the top of well. This was 3 tablespoons for my cupcake tin.
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