Prepare Lavender Milk Infusion:
In a small pot, heat 1 cup of milk with 1 tablespoon of dried culinary lavender over medium heat. Bring it to a simmer, then remove from heat and let it cool completely. Strain out the lavender flowers.
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix Dry Ingredients:
In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a separate bowl, beat together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lavender extract. Then add the honey and mix until smooth.
Combine Wet and Dry Ingredients:
Gradually add half of the dry flour mixture into the butter mixture, then stir in half of the cooled lavender milk. Continue adding the rest of the flour mixture and lavender milk until fully incorporated. Don’t overmix.
Fill Cupcake Liners:
Spoon the batter into the cupcake liners, filling each about halfway full.
Bake:
Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
Cool and Frost:
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare Frosting:
Beat softened butter until smooth. Gradually add powdered sugar, honey, lavender extract, and vanilla extract. Mix until smooth and fluffy.
Frost Cupcakes:
Frost the cooled cupcakes with the honey lavender frosting and garnish with dried lavender sprigs and a drizzle of honey (optional).
