Ingredients

• All-purpose flour - 1 ½ cups
• Baking powder - 1 ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup (1 stick), softened
• Granulated sugar - 1 cup
• Large eggs - 2
• Lavender honey - ¼ cup
• Vanilla extract - 1 teaspoon
• Whole milk - ½ cup
• Dried culinary lavender - 1 tablespoon, finely ground

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake tin with paper liners.

2. 2.

   In a medium bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In a large bowl, beat the butter and sugar together until light and fluffy.

4. 4.

   Add the eggs one at a time, beating well after each addition.

5. 5.

   Mix in the lavender honey and vanilla extract until combined.

6. 6.

   Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined.

7. 7.

   Stir in the ground lavender.

8. 8.

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

9. 9.

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

10. 10.

    Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts