The Manning's Cookbook

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Lavender Cupcakes with Honey Cream Cheese Frosting ​

INFO

Servings: 12 cupcakes Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes Oven Temperature: 350°F

Ingredients ​

Cupcakes ​

  • 1/2 cup butter, room temperature
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 2 tsp dried lavender
  • 2/3 cup milk
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/4 cup honey
  • 1 tsp vanilla extract

Frosting ​

  • 8 oz cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • 3 cups powdered sugar
  • 1/4 cup honey
  • 1/2 tsp vanilla extract

Instructions ​

  1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
  2. In a medium bowl, mix together flour, lavender, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter with vanilla, honey, and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually combine the dry mixture with the wet ingredients, mixing until just combined.
  6. Spoon batter into lined muffin tins, filling each about 2/3 full.
  7. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  9. For the frosting, beat cream cheese and butter together until light and fluffy.
  10. Add honey and vanilla, mixing until combined.
  11. Gradually incorporate powdered sugar, beating until smooth and creamy.
  12. Frost cooled cupcakes and garnish with additional dried lavender if desired.

Additional Information ​

  • Allow all dairy ingredients to come to room temperature for best results
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days

Gluten-Free & Coconut Variation ​

For a gluten-free and dairy-free version, substitute:

  • Coconut oil for butter
  • Coconut sugar for white sugar
  • Gluten-free flour blend for all-purpose flour
  • Coconut or almond milk for regular milk
  • For frosting: Use chilled full-fat coconut milk (14 oz, chilled overnight), 1/4 cup coconut yogurt, 1/4 cup melted coconut oil, 3 tbsp honey, 1/2 tsp vanilla, and a pinch of salt. Beat coconut cream until fluffy, add remaining ingredients, and chill for 4 hours before frosting.