INGREDIENTS:
Cake:
½ cup Vanilla Greek Yogurt (can use room temp butter as well)
2 eggs
1¾ cup all-purpose flour
1½ tsp baking powder
2 tsp dried lavender fine ground
2 tsp Earl Grey Tea fine ground
1 tsp salt
1 cup sugar
⅓ cup honey
1 tsp vanilla
⅔ cup milk
Frosting:
8 oz room temp cream cheese
2 tbsp room temp butter
⅓ cup honey
1 tsp lemon extract
3 cups powdered sugar
DIRECTIONS:
Cake:
Preheat oven to 350°.
In a medium bowl, combine flour, baking powder, lavender, tea and salt. Set aside.
In a large mixing bowl add yogurt, 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.
Frosting:
In a large mixing bowl, beat cream cheese, butter, honey and lemon extract 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.
