Ingredients for Lavender And Honey Cupcakes
- Sweet Butter
- Superfine Sugar
- Self Rising Flour
- Eggs
- Vanilla Extract
- 4 ounces (113g) cream cheese, softened
- 3 cups (360g) powdered sugar
- ¼ cup (60ml) honey (lavender honey preferred)
- Blue Food Coloring
- Dried Lavender Flowers
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How to Make Lavender And Honey Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with baking cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the honey, lavender extract, and food coloring until desired color is achieved. Gently fold in half of the dried lavender flowers.
- Once the cupcakes are completely cool, frost them generously with the lavender honey frosting.
- Garnish with the remaining dried lavender flowers.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
106g
Fat
46g
Carbs
12g
