Sweet Lavender Cupcakes with Creamy Honey Frosting
These cupcakes offer a delicate balance between the fragrant floral notes of lavender and the sweet, comforting taste of honey. They're perfect for a spring garden party or when you want something a bit elegant.
Equipment
- 1 Small Saucepan
- 1 Whisk
- 2 Mixing Bowls
- 1 Teaspoon Measures
- 1 Cup Measures
- 1 Cupcake Liners (patty pans) use organic food-safe ones
- 1 Toothpick or skewer
- 1 Muffin Pan
Ingredients
For Cupcakes
- 1 ½ Cup All-Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Sea Salt
- ½ Cup Unsalted Butter room temp.
- ¾ Cup Sugar
- 2 Eggs room temp.
- 1 tsp Vanilla Extract
- ½ Cup Full-Cream Milk
- 2 tsp Culinary Lavender
For Frosting
- ½ Cup Unsalted Buter room temp.
- 1 Cup Cream Cheese room temp.
- 4 Cups Powdered Sugar
- ¼ Cup Honey
- Dried lavender to garnish
Instructions
For Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small saucepan, heat milk and culinary lavender until just simmering. Remove from heat, cover, and let steep for 20 minutes. Strain and cool
- Whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with the lavender-infused milk, until just combined.
- Fill cupcake liners about ⅔ full and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
For Frosting
- Beat together butter, cream cheese, and honey until smooth. Gradually add powdered sugar until you reach the desired consistency.
- Frost cooled cupcakes and sprinkle with dried lavender.