Lavender Honey Cupcakes

Total Time:
1 hr
15 min
15 min
30 min

36 cupcakes

  • Cupcakes:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups organic honey (or 1 cup baker's sugar plus 1 cup organic honey)
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 tablespoons whole fresh edible French lavender flowers
  • 1/4 teaspoon organic lavender oil
  • Tangerine Vanilla Mascarpone Cream:
  • 8 ounces mascarpone
  • 1/4 cup organic honey
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon tangerine juice
  • 1/2 tablespoon tangerine zest
  • Garnish:
  • 1 tablespoon sanding sugar
  • 1/2 teaspoon tangerine zest
  • For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.

  • Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.

  • Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.

  • For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off.

  • Mix together the sanding sugar and tangerine zest.

  • Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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    This recipe is featured in:

    Winter Produce Guide