Lavender and Honey Cupcakes

These Lavender and Honey Cupcakes make the most of beautiful, fragrant ingredients that can easily be locally sourced. Get the recipe below.

Botanical bakes

Lavender and honey are two ingredients I love to bake with. Lavender might be an unusual choice but when used sparingly it can add a wonderful, perfume like quality to your bakes. Honey also has the sweet, floral notes that can take a cake from good to great.

I’m lucky enough to live somewhere where I can easily source local ingredients. Just a short drive away we have lavender fields, pick your own fruit farms and local honey producers. This recipe makes the most of them.

Substitutes

If you don’t fancy hand picking your own lavender to add fragrance to your sugar or to decorate the top you can now buy lavender sugar in supermarkets (such as Sainsbury’s and Waitrose). It would be fab if you could use local honey in your cakes too, but any old jar of runny honey will do the trick!

The recipe

My favourite thing about these cakes is the delicacy of the flavours.

The honey gives the cakes a beautiful, deep golden finish but the flavour is mellow and rich. The lavender gives a flowery note which dances on your taste buds.

Find out how to make them below.

Lavender and Honey Cakes

Emma

These sweet and floral cupcakes are infused with honey and lavender.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine British

Servings 12 people

Calories 326.02 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cakes

• 150 grams butter
• 100 grams lavender sugar see note 1
• 50 grams honey
• 2 large eggs
• 150 grams self raising flour

For the decoration

• 2-3 sprigs lavender
• 225 grams icing sugar
• 100 grams soft butter
• 1 tsp vanilla paste

Instructions

 

• Sieve the sugar to ensure there are no large pieces of lavender. Cream together the sugar, butter and honey until soft, pale and creamy.
• Beat the eggs together in a small bowl and gradually add to the creamed sugar and butter. Whisk quickly until a smooth batter has formed.
• Next spoon in a quarter of the flour at a time, folding it into the cake batter before adding more.
• Once a thick, smooth and aerated cake batter has formed, spoon it evenly into cake cases.
• Place in the centre of the oven and cook for 20mins at gas mark 4 until they are golden.
• Take the cakes out of the oven when they are springy and a knife inserted into the cakes comes out clean.
• Straight out of the oven, brush them with a little more runny honey, and then leave them on a wire rack to cool completely.
• Once cool, cream together the butter and icing sugar. When a soft butter cream has formed, stir in the vanilla paste.
• Pipe the cakes with a beautiful rose swirl, drizzle over a little honey and top with fresh lavender sprinkles.

Notes

Note 1: to make your own lavender sugar add a few tbsp of dried lavender in to a food processor with a few tbsp of sugar. Blitz until the lavender is in small pieces. Whisk the blended lavender and sugar with the rest of the sugar until the lavender is well dispersed. Store lavender sugar in a jar in a cool place for up to 6 months.

Nutrition

Calories: 326.02kcalCarbohydrates: 39.88gProtein: 2.73gFat: 17.9gSaturated Fat: 10.99gTrans Fat: 0.69gCholesterol: 75.79mgSodium: 161.46mgPotassium: 31.71mgFiber: 0.31gSugar: 30.41gVitamin A: 566.38IUVitamin C: 0.04mgCalcium: 12.43mgIron: 0.3mg

Keyword honey, lavender

Tried this recipe?Let us know how it was!

Make it vegan

Since moving to a plant based diet I’ve found great joy in making some of my old recipes egg and dairy free. For advice on making this, and many other recipes vegan, check out my Big Vegan Baking Guide.

More cupcake recipes

Dark Chocolate and Passion Fruit Cupcakes

Christmas Tree Cupcakes

For the full range of cake recipes on the blog check out the Cake Recipe Collection.

Here you’ll find everything from cupcakes to muffins, loaf cakes and layer cakes. The list is (almost) endless!