- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes.
- Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.
Nutrition Facts (Lavender-Honey Cupcakes)
- Per serving:
- 103 kcal ,
- 4 g fat
- (2 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 18 mg chol. ,
- 55 mg sodium ,
- 17 g carb. ,
- 0 g fiber ,
- 13 g sugar ,
- 1 g pro.
cneuhaus5 664 Days Ago
4 stars, delicious, and a hit with guests! I bought some bulk culinary dried lavender (don't know about garden variety), used a whole tablespoon in the batter, and more on top. No problem with them sticking to liners & they rose just fine. No clue why they say at the end about the frosting to microwave briefly; mine was soft enough I didn't try to pipe it, but it tasted good.
Elissa Glick 601 Days Ago
We tried this recipe twice, and both times the cupcakes didn't rise. Granted we forgot eggs the first time, but the second time we followed the directions exactly. We were very disappointed.
Elissa Glick 601 Days Ago
We tried this recipe twice, and both times the cupcakes concaved. Granted, we forgot eggs the first time, but the second time we followed the recipe exactly.
Donna Golembeski 623 Days Ago
A little too sweet with all the honey in the frosting. Also, the frosting did not need to be microwaved, was soft enough already. I recommend you try a test batch before committing to these for a big event.
Rachel Bullis 1009 Days Ago
As far as I can tell, I made these according to the directions. I added earl grey tea to the milk for added flavor, as another website suggested. They taste great, but they didn't rise, they sunk. And, they are impossible to get out of the cupcake liners, as they stick like crazy. If I make them again, I will make them without cupcake liners, but I don't know how to avoid having them sink in the oven.
dennasideas 1355 Days Ago
I'd like to try this out, but the recipe for the Honey Frosting isn't posted.....it's the same recipe for the cupcakes!! I'd love to try making the cupcakes with the Honey Frosting! Thanks!
Jean Gray 1437 Days Ago
Liking the basket weave icing, you can keep the 'bird droppings.
Sharon Knepper 1653 Days Ago
can you use lavender from the garden or does it have to be dried?