Almond Lavender Cupcakes with Honey Cream Cheese Frosting
A spring themed cupcake! Almond-lavender cupcake topped with honey cream cheese frosting
Ingredients
Almond Lavender Cupcakes
- ½ cup slivered almonds
- 2 cups sugar divided
- 1 cup butter softened
- 1 tablespoon dried lavender flowers
- 2 teaspoons vanilla extract
- 4 eggs
- ¼ cup evaporated milk
- 1 cup 8 ounces sour cream
- ½ teaspoon baking soda
- 2-1/2 cups all-purpose flour
- 1/2 tsp salt
- 20-25 drops each of blue and red food dye
Honey Cream Cheese Frosting
- ½ cup 1 stick unsalted butter, softened
- 8 ounces cream cheese softened
- ⅓ cup honey
- Additional dried lavender flowers optional
Instructions
- Line a cupcake tin with cupcake lines. Preheat your oven to 350 degrees.
- Add ½ cup sugar, almonds, and 1 tablespoon lavender in a food processor. Cover and process until finely ground.½ cup slivered almonds, 1 tablespoon dried lavender flowers
- Add the butter and 1½ cups sugar to a bowl and beat until light and fluffy.1 cup butter
- Beat in almond mixture until combined.
- Add eggs, one at a time, beating well after each addition.4 eggs
- Add the vanilla and beat to combine.2 teaspoons vanilla extract
- In a separate bowl, combine sour cream and evaporated milk.¼ cup evaporated milk, 1 cup 8 ounces sour cream
- In a third bowl, combine the flour, baking soda, and salt.½ teaspoon baking soda, 2-1/2 cups all-purpose flour, 1/2 tsp salt
- Add the sour cream mixture and the flour mixture to the first bowl, alternating between the two and beating well after each addition. (I started with the flour, then the sour cream, then flour, and then finished with sour cream.)
- If desired, add in the food coloring, mixing until combined.20-25 drops each of blue and red food dye
- Add the batter to the cupcake pan.
- Bake at 350 degrees for 20 minutes or until a toothpick inserted into one of the center cupcakes comes out clean.
- Cool for 10 minutes in the tin and then transfer to a wire rack to cool completely.
- While waiting for the cupcakes to cook and cool, make the frosting. Add the butter, cream cheese, and honey to a bowl. Whisk until smooth.½ cup 1 stick unsalted butter, softened, 8 ounces cream cheese, ⅓ cup honey
- Top each cupcake with the frosting and some additional dried lavender flowers. You can also drizzle some extra honey if you so wish.Additional dried lavender flowers
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!