These cupcakes have such a sweet smell and delicate floral taste, and you definitely can't have just one! If you make these for a friend...I'm warning you...you will want them all for yourself!
Makes 18 cupcakes
½ cup butter
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons dried lavender
½ teaspoon salt
1 cup sugar
¼ cup honey
1 teaspoon vanilla
2/3 cup milk
Honey Frosting (recipe below)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
Bake for 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
½ of an 8-ounce package of cream cheese
2 tablespoons butter
3 tablespoons honey
½ teaspoon vanilla
2 ½ cups powdered sugar
Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, honey, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in the remaining powdered sugar until frosting reaches piping or spreading consistency.
Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender.
Recipe from BHGI added these cupcakes to the Mrs. Fox's Sweets Party come check it out!
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