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You are here: Home / Dessert / Almond Lavender Cupcakes with Honey Cream Cheese Frosting

October 1, 2012 By Kaitlin 17 Comments

Almond Lavender Cupcakes with Honey Cream Cheese Frosting

I have been looking for dried lavender for the longest time. I understand that a lavender treat is probably more appropriate for a spring day, but I just came across dried lavender this week at the Head Nut in Reading Terminal and couldn’t wait another 6 months! I adapted this recipe from a Taste of Home recipe. The icing comes from a Martha Stewart recipe. Together, it makes this yummy recipe for Almond Lavender Cupcakes with Honey Cream Cheese Frosting.

Almond Lavender Cupcakes with Honey Cream Cheese Frosting

Ingredients:

  • 1/2 cup slivered almonds
  • 2 cups sugar, divided
  • 1 cup butter, softened
  • 1 tablespoon dried lavender flowers
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1/4 cup evaporated milk
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon baking soda
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 20-25 drops each of blue and red food dye
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/3 cup honey
  • Additional dried lavender flowers, optional

Almond Lavender Cupcakes with Honey Cream Cheese Frosting

Line a cupcake tin with cupcake lines. Preheat your oven to 350 degrees.
Add 1/2 cup sugar, almonds, and 1 tablespoon lavender in a food processor. Cover and process until finely ground.
Add the butter and 1 1/2 cups sugar to a bowl and beat until light and fluffy.
Beat in almond mixture until combined.
Add eggs, one at a time, beating well after each addition.
Add the vanilla and beat to combine.
In a separate bowl, combine sour cream and evaporated milk. In a third bowl, combine the flour, baking soda, and salt.
Add the sour cream mixture and the flour mixture to the first bowl, alternating between the two and beating well after each addition. (I started with the flour, then the sour cream, then flour, and then finished with sour cream.)
I wanted to give the cupcakes a lavender color so I added equal parts blue and purple food die (about 20-25 drops of each) to the batter. In retrospect, I should’ve added the coloring before adding the sour cream mixture and the flour mixture. Oh well.
Add the batter to the cupcake pan.
Bake at 350 degrees for 20 minutes or until a toothpick inserted into one of the center cupcakes comes out clean.
Cool for 10 minutes in the tin and then transfer to a wire rack to cool completely.
While waiting for the cupcakes to cook and cool, make the frosting. Add the butter, cream cheese, and honey to a bowl. Whisk until smooth.
Top each cupcake with the frosting and some additional dried lavender flowers. You can also drizzle some extra honey if you so wish.
Almond Lavender Cupcakes with Honey Cream Cheese Frosting
Lavender is fantastic in baked goods. The floral taste can be very powerful though, so a little goes a long way! I’m glad I decided to add the food dye, I think they look so pretty!
Almond Lavender Cupcakes with Honey Cream Cheese Frosting
If you wanted to make these as mini cupcakes (because, why not?), bake them for 12 minutes.
Almond Lavender Cupcakes with Honey Cream Cheese Frosting
If you don’t like the purple coloring, feel free to leave it out. Although I swear it makes the cupcakes taste better 🙂
Almond Lavender Cupcakes with Honey Cream Cheese Frosting
 
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Almond Lavender Cupcakes with Honey Cream Cheese Frosting

Total Time: 45 minutes

Yield: 12 servings

Almond Lavender Cupcakes with Honey Cream Cheese Frosting

Ingredients

  • ½ cup slivered almonds
  • 2 cups sugar, divided
  • 1 cup butter, softened
  • 1 tablespoon dried lavender flowers
  • 2 teaspoons vanilla extract
  • 4 eggs
  • ¼ cup evaporated milk
  • 1 cup (8 ounces) sour cream
  • ½ teaspoon baking soda
  • 2-1/2 cups all-purpose flour
  • 20-25 drops each of blue and red food dye
  • ½ cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • â…“ cup honey
  • Additional dried lavender flowers, optional

Instructions

  1. Line a cupcake tin with cupcake lines. Preheat your oven to 350 degrees.
  2. Add ½ cup sugar, almonds, and 1 tablespoon lavender in a food processor. Cover and process until finely ground.
  3. Add the butter and 1½ cups sugar to a bowl and beat until light and fluffy.
  4. Beat in almond mixture until combined.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add the vanilla and beat to combine.
  7. In a separate bowl, combine sour cream and evaporated milk. In a third bowl, combine the flour, baking soda, and salt.
  8. Add the sour cream mixture and the flour mixture to the first bowl, alternating between the two and beating well after each addition. (I started with the flour, then the sour cream, then flour, and then finished with sour cream.)
  9. Add the batter to the cupcake pan.
  10. Bake at 350 degrees for 20 minutes or until a toothpick inserted into one of the center cupcakes comes out clean.
  11. Cool for 10 minutes in the tin and then transfer to a wire rack to cool completely.
  12. While waiting for the cupcakes to cook and cool, make the frosting. Add the butter, cream cheese, and honey to a bowl. Whisk until smooth.
  13. Top each cupcake with the frosting and some additional dried lavender flowers. You can also drizzle some extra honey if you so wish.
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Filed Under: Dessert Tagged With: Almond, Cream Cheese, Cupcake, Cupcakes, Dessert, Eggs, Evaporated Milk, Food Dye, Frosting, Honey, I Can Cook That, Icing, Lavender, Recipe, Sour Cream

Comments

  1. thegoodiegirl says

    October 2, 2012 at 1:42 pm

    Wow! Cannot wait to try these! I have a weakness for cream cheese icing, but honey cream cheese?! Yum!

    Reply
  2. natural skincare says

    October 6, 2012 at 8:04 am

    Honey with cream cheese, yippie, I coudn’t imagine anything as tasty as that. Watery mouth. I need something to eat quick.

    Reply
  3. sweet road says

    October 15, 2012 at 4:04 pm

    Maybe it’s the combination of ingredients or maybe it’s the photos, but you sold me on this cupcake recipe!

    Reply
  4. Jennifer says

    December 18, 2012 at 9:10 am

    The cupcakes look amazingly delicious and the choice of cupcake wraps is quite impressive. You can also use suitable cupcake stands for making the display more gracious.

    Reply
  5. Sadie says

    April 24, 2013 at 11:51 pm

    How many does this make?

    Reply
    • Kaitlin says

      April 25, 2013 at 1:16 pm

      Sadie, this recipe should make about 24 normal sized cupcakes.

      Reply
  6. Lauren says

    May 19, 2013 at 6:11 pm

    Where does it say how much salt to add?

    Reply
    • Kaitlin @ I Can Cook That says

      May 19, 2013 at 6:16 pm

      Lauren so sorry! 1/2 tsp salt. I will update the post now!

      Reply
  7. MaryAnn says

    October 19, 2013 at 2:21 am

    In the body of the recipe it calls for evaporated milk, in the directions it calls for condensed milk. Which is it. Making these for my daughter’s birthday, she’s hosting a brunch with about 16 of her friends. I think these will be perfect.

    Reply
    • Kaitlin @ I Can Cook That says

      October 19, 2013 at 2:49 am

      Hi MaryAnn,
      Sorry for the confusion. Evaporated milk is the correct choice! I will change the wording ASAP. Thanks for catching this! I hope you enjoy them 🙂
      Kaitlin @ I Can Cook That recently posted..{Giveaway} Bourbon Pumpkin Flan and Darden Gift Card Giveaway!My Profile

      Reply
  8. Emily from Cooking Planit says

    April 2, 2014 at 3:41 pm

    Oh my, these look so incredibly lovely! Really making me want to try them for myself!

    Reply
  9. Jess @ In Pursuit of Simple says

    May 22, 2015 at 2:45 pm

    I loved this recipe SO much, but I have been hitting the junk food too hard lately, so I made some healthy swaps and posted on my blog. Thank you for being an inspiration!

    https://www.inpursuitofsimple.com/2015/05/22/recipe-revival-healthy-lavender-almond-cupcakes/

    Reply
  10. Holli says

    October 7, 2017 at 11:25 pm

    So excited to try these! What do you think about using almond extract in place of the vanilla?

    Reply
    • Kaitlin @ I Can Cook That says

      October 7, 2017 at 11:34 pm

      Hi Holli, you can absolutely substitute in almond extract, that should up the almond flavor! I hope you enjoy them!

      Reply
  11. Lyssa says

    May 17, 2018 at 6:27 pm

    Could I use lavender extract instead of dried lavender?

    Thank you,
    Lyssa

    Reply
    • Kaitlin @ I Can Cook That says

      May 22, 2018 at 12:34 pm

      Hi Lyssa,
      Sure, I think that would work fine. Just add the lavender extract with the wet ingredients instead of dry ingredients. Also keep in mind that lavender extract is more pungent, so use it sparingly.

      Reply
  12. Desiree says

    July 3, 2018 at 10:48 pm

    These were THE BEST cupcakes I’ve ever made or even tasted. I’ve never had anything like it before, such a sophisticated taste with the perfect blend of each flavor. Brought them into work and all the guys even absolutely loved them. I had extra batter since I only made 12 cupcakes and poured the rest of the batter into a pan and made them into bars. I liked eating them cold as well because of the cream cheese frosting. 💜✨

    Reply

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