Clean Lemon Lavender Cupcakes with Honey Frosting

Inspiration

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!

IMG_1374

 

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”

Recipe

Clean Lemon Lavender Cupcakes with Honey Frosting

  • Servings: 16 medium cupcakes
  • Print

Adapted From: food52 

Ingredients

Cupcake batter

Wet:

  • 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

Dry:

  • 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

Frosting

  • 2 sticks of butter
  • 2 cups of powdered sugar*
  • 1/4 cup of honey

Directions

Cupcakes

  1. Preheat oven to 350 degrees F
  2. 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
  3. Food process lavender, lemon zest, and sugar in a food processor for about a minute.
  4. Sift all dry ingredients into a large bowl
  5. Add the lavender sugar from the food processor to the large bowl of dry ingredients
  6. In a medium bowl add in beaten eggs, yogurt, olive oil, and honey then mix together
  7. Add wet ingredients into dry ingredients*
  8. Mix until just combined, do not over mix
  9. Add lemon juice to the batter
  10. Combine lemon juice with the batter, do not over mix
  11. Fill each cupcake well with about 3 tbsp of batter*
  12. Bake from 20-25 minuets, should become golden brown on top and an inserted toothpick should come out dry
  13. Cool on counter for 15 minuets
  14. Store in refrigerator until decorating

Clean Honey Frosting

  1. If not using pre-made powder sugar go here to make a clean version (post coming soon)
  2. Beat butter with stand or hand mixer for about 2 minutes
  3. Add powdered sugar slowly
  4. Once powdered sugar is incorporated slowly add in honey until well combined
  5. Test consistency, if wanting stiffer/sweeter frosting add in more powdered sugar and mix
  6. Time to frost the cooled cupcakes!

Notes

  • 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.

This post contains affiliate links. These do not cost you anything, by buying the item promoted through the links I get a small beneficial commission.

 

 

 

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Published by

Josae Samp

A young baker with a love for the outdoors!

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