Lavender Vanilla Cupcakes With Honey Buttercream Recipes

HONEY LAVENDER CUPCAKES

Steps:

• In a small pot combine the milk and dried lavender and bring to a boil over high heat.
• Remove from the heat as soon as it starts to boil and allow the milk to cool to room temperature.
• Strain the lavender from the milk and discard the lavender. Set the lavender milk aside.
• Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
• In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
• Add in the egg white, vanilla extract, and yogurt and mix on high for another 2 minutes.
• Add in the flour, baking powder, and salt and begin to mix on low.
• With the mixer on low, slowly pour in the lavender milk and mix until just combined.
• Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.
• In the bowl of a stand mixer with the paddle attachment, cream the butter, shortening, and honey together on high for 5 minutes until light and fluffy.
• Add in the icing sugar and salt and mix on low until combined.
• Add in the lavender milk and mix on low until combined.*
• Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
• Top the cupcakes with the frosting and enjoy. I used a Wilton 1M piping tip.
• Store leftover cupcakes in an airtight container in the fridge for up to 7 days.

LAVENDER CUPCAKES WITH HONEY FROSTING RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Line muffin tins with cupcake liners. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture. Add the flour mixture to the butter mixture. Stir in the milk. Scoop batter evenly into lined muffin tins. Bake for 18 to 24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for 5 to 10 minutes, then remove to a wire rack to cool completely. FROSTING: In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake's surface, and slowly swirl in wider circles. It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl. You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife. Lightly drizzle a little honey on top of the frosting and enjoy!