Vanilla Cupcakes with Lavender & Honey Buttercream

Tuesday, April 10, 2018 Alanna Figueira 0 Comments

I've been teasing you guys with theses on Instagram for awhile now, and finally they are here!  The truth is vanilla cupcakes (or cake) is one of my favorite things and I had to keep trying until it was just right for my standards.  
I've been distracted from my blogging lately being wrapped up in my health coaching program and trying to launch a new website.  I struggle with this because although my love for recipe developing is completely tied together with my passion for helping others through coaching, I am always trying to balance the two.  Does that even make sense?  I know I need to find a way to cohesively tie them together but I'm not there yet.  So it feels like I have these 2 separate points of focus, and I'm slightly overwhelmed.  Sometimes I feel like I have these things I'm passionate about just scattered all over the place and I don't know how to organize them.  It brings me back to college, where I knew I wanted to do something with food and health so I went for dietetics.  But what I was really seeking was a more holistic path rather than eat this and not that.  SO, I do feel like over the past 10 (what?!) years I've been able to really find my purpose and passion, but I still struggle with orchestrating and executing.  I know it's all part of the journey and I know I will figure it out, but until then bear with me while I'm a little all over the map.

So here's a few things about these little beauties.  I love them, obviously.  They have a light tender crumb, not as light as a cake made with pastry flour, but for grain free they are damn close!  They're best used the same day, so make them, let them cool then frost and enjoy right away.  They get less light the next day, and slightly more firm and dense.  

Look at that crumb!

For the flour, I use Otto's Cassava Flour and Bob's Red Mill Almond Flour.  The way I measure is scoop and level, so I scoop then level it off with a knife.  I use real butter and it gives the best crumb texture.  You can also use a light avocado oil, the texture is slightly different and will be less tender, the butter gives that tenderness.  If you use avocado oil, just mix up the oil and sugar first, then add the eggs and then the rest.  You can hand mix this up or use a mixer.  A mixer makes it more smooth and evenly mixed.  I recommend real organic cane sugar for the lightest texture.  You can use another granulated sugar like maple sugar or coconut sugar, but it will effect the end result and they will be darker in color.  I very rarely use cane sugar, but I consider these one of those treats you can serve to people that eat gluten and grains and they will love it.
 For the frosting, you can skip the collagen but I find it makes it fluffier and obviously adds some protein too! You can skip the whole lavender addition if you don't care for lavender.  Skip the milk and everything.  But it is very nice, and adds subtle floral notes to the taste.  The things about lavender is a very tiny tiny bit goes a long way!  So yes, that is only 1/4 tsp, and you will still taste it!  Don't forget to strain it though, the actual dried flower is very overpowering and you don't need to eat the flower itself.  You can pick up dried lavender off amazon or from an herb dispensary like Mountain Rose Herbs.

Aren't they just so pretty?  Real flowers are so much prettier than sprinkles, amiright?  Be careful when using real flowers for decoration not to use toxic ones, that wouldn't be fun.  You can get edible flowers online or Whole Foods sometimes has them, given the season.  Some non-toxic flowers are roses, pansies, violets, dandelion, marigolds, and gardenia.  But you also want to be careful that they're not treated with pesticides.  I like to use things I've grown at home and know haven't been treated with chemicals.

SO I suppose you're ready for the recipe?  

Vanilla Cupcakes with Lavender & Honey Buttercream 

Makes: 10 cupcakes or 1/2 a double layer cake



2/3 cup almond flour
1/4 tsp salt 
2 tsp baking powder 


2/3 cup cane sugar 
6 tbsp butter, softened to room temp  
2 tsp vanilla extract

Beat in:

4 large eggs 


Preheat oven to 350F and line a muffin tin with 10 papers.

Mix together dry ingredients in a small mixing bowl and set aside.

In a large mixing bowl, cream together the sugar, vanilla and butter with a hand mixer on low.  

Add the eggs in one at a time and beat on low until combined.  

Add the dry ingredients in slowly and incorporate into a batter.

Spoon the thick batter into 10 papers.  

Bake in preheated oven for 15-20 mins or until a toothpick comes out clean and tops are slightly golden.  

Allow to cool before frosting.   


Stick of butter (1/2 cup), softened to room temp
1/2 cup honey
2 tbsp collagen fuel or collagen peptides
1 tbsp coconut cream 
2 tbsp almond milk
1/4 tsp lavender 


Add the 2 tbsp almond milk and 1/4 tsp lavender to a small pan and bring to a boil.  Remove from heat and let it sit and steep for 10 mins.  After 10 mins, strain the milk directly into a food processor.  Press down on the lavender to release it's oil, this is where the flavor will come from.  You'll only be left with a small amount of milk.  Discard the lavender flowers.  

Add all other ingredients to a food processor, and process until smooth and creamy.  Spread or pipe on.  If making in advance, store in the fridge and then take out 30 mins before decorating, as it will have hardened.  

Enjoy best fresh! 

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