Lavender Honey Cupcakes

Gather the cupcake ingredients - * Milk * Dried lavender * Flour * Sugar * Baking powder * Vegetable oil * Eggs * Vanilla extract

Heat the milk just until steaming (about 30 seconds in the microwave)  and add the dried lavender.  Set the milk aside to steep for 15 minutes.   After 15 minutes, strain out the lavender.

– In a large bowl, whisk together the flour, sugar, and baking powder. – Next, add the infused milk, vegetable oil, eggs, and vanilla.  Whisk just until combined.

Divide the batter between the muffin tins, filling each one with about 1/4 cup of batter.

– Bake for 15-17 minutes. – Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

Gather the frosting ingredients - * Powdered sugar * Butter * Honey * Vanilla extract

– Add the softened butter to the bowl of a stand  mixer and beat on medium speed until fluffy. – Next, add the honey and mix until it has fully combined. – Slowly add the powdered sugar and the vanilla extract. – Turn  the mixer to high speed and beat until the frosting is light and fluffy.

Transfer the frosting to a piping bag fitted with your choice of tip.

Frost the cupcakes as desired and store any leftovers in an airtight container in the fridge for up to three days.

Full recipe at