Lavender Honey Cupcakes

If you do not grow your own lavender, check a natural foods store.

Prep: 45 minutes

Stand time: 30 minutes

Bake: 10 minutes

Cool: 45 minutes

Oven: 350 degrees F

1/2 cup butter

2 eggs

1 3/4 cups all-purpose flour

1 1/2 tsp. baking powder

2 tsp. dried lavender

1/2 tsp. salt

1 cup sugar

1/4 cup honey

1 tsp. vanilla2/3 cup milk

1 recipe Honey Frosting

Dried lavender {optional}

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1 3/4-inch muffin cups or eighteen 2 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium 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.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out the batter in cups.
  4. Bake for 10 to 12 minutes for 1 3/4-inch cupcakes {or 16 to 18 minutes for 2 1/2-inch cupcakes} 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.
  5. Pipe or spread with Honey Frosting. If desired, sprinkle cupcakes with additional lavender. Makes 48 {1 3/4-inch} or 18 {2 1/2-inch} cupcakes.

Honey Frosting:

Allow half of an 8-ounce package mascarpone cheese or cream cheese and 2 tablespoons butter to stand at room temperature for 30 minutes. In a large mixing bowl beat mascarpone or cream cheese, butter, 3 tablespoons honey, and 1/2 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually add 1 cup powdered sugar, beating well. Gradually beat in 1 1/2 to 2 cups additional powdered sugar until frosting reaches pipe or spreading consistency. Makes about 1 2/3 cups.