I’m excited to try a #passthejay approved lavender honey cream cheese cupcakes and experience the euphoria I know they’ll bring.
1/2 cup room temp infused butter
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
2 tsp dried lavender
1/2 tsp salt
1 cup sugar
1/4 cup infused honey
1 tsp vanilla
2/3 cup milk
8 oz room temp cream cheese
2 tbsp room temp butter
¼ cup infused honey
½ tsp vanilla
3 cups powdered sugar
Preheat oven to 350°.
In a medium bowl, combine flour, baking powder, lavender and salt. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium-to-high speed for 30 seconds.
Add sugar, honey and vanilla; beat until combined. Add eggs one at a time, beating well after each.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until mixture is combined.
Spoon the batter into lined muffin tins, filling each about half full.
Bake for 16 to 18 minutes or until a toothpick inserted into a cupcake comes out clean.
Keep the cupcakes in the muffin tin and let cool on wire racks for 10 minutes.
Remove cupcakes from muffin tins.
Cool completely on wire racks.
In a large mixing bowl, beat cream cheese, butter, honey and vanilla with the mixer on medium until light and fluffy.
Add 1 cup of the powdered sugar, beating well.
Gradually beat in remaining powdered sugar until it reaches spreading consistency.
Frost the completely cooled cupcakes with the honey frosting.
Sprinkle with more lavender.
Recipe by Patricia Burrett.