Cake:
1/2 cup butter room temp
2 eggs room temp
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons dried lavender
1/2 teaspoon salt
1 cup sugar
1/4 cup honey
1 teaspoon vanilla
2/3 cup milk
Frosting:
8 ounces cream cheese room temp
2 tablespoons butter room temp
1/4 cup honey
1/2 teaspoon vanilla
3 cups powdered sugar
Preheat oven to 350oF
In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined. Spoon batter into lined muffin tins, filling each about half full. Bake for 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in the muffin tin on wire racks for 10 minutes. Remove cupcakes from muffin tins. Cool completely on wire racks.
In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency.
Frost the completely cooled cupcakes with the honey frosting. Sprinkle with more lavender if desired.
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