For the Cupcakes:
1/2 Cup butter room temperature
2 eggs room temperature
1 3/4 Cups all-purpose flour – (I use unbleached)
1 1/2 Teaspoons baking powder
2 Teaspoons dried lavender
1/2 Teaspoon salt
1 Cup sugar
1/4 Cup honey – (I prefer raw honey)
1 Teaspoon vanilla
2/3 Cup milk
For the Frosting:
8 Ounces cream cheese room temperature
2 Tablespoons butter room temperature
1/4 Cup honey – (again…I prefer raw honey)
1/2 Teaspoon vanilla
3 Cups powdered sugar
Preheat oven to 350 degrees F.
In a medium bowl combine the flour, baking powder, the lavender, and the salt. Set aside.
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until well combined. One at a time, add the eggs, 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. (Do not over-mix) Spoon batter into lined muffin tins, filling each about half full. Bake for 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in the muffin tin on wire racks for 10 minutes. Remove cupcakes from muffin tins. Cool completely on wire racks.
In large mixing bowl beat the cream cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well. Continue to beat until it is at a smooth consistency for spreading.
Frost the completely cooled cupcakes with the honey frosting. Sprinkle with more lavender if desired.
Yields 14-18 cupcakes