Ingredients
Method
Prepare Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the honey, milk, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and dried lavender.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Prepare Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the honey, heavy cream, dried lavender, and vanilla extract, and beat until fluffy.
- Frost the cooled cupcakes with the lavender honey frosting and garnish with extra lavender if desired.
Nutrition
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.