Soft honey cupcakes topped with a super smooth lavender buttercream! An amazing combination! The buttercream is rather time consuming, so I suggest making it first!
In a medium saucepan, combine milk, cream, and lavender (see note). Over medium heat, warm until just beginning to simmer. Remove from the heat and let cool to room temperature. Refrigerate the mixture for at least two hours (up to overnight).
Once chilled, use a fine mesh strainer to strain the lavender from the mixture.
In a medium saucepan, combine the sugar, flour, and salt. Whisk to combine. Add the milk mixture and whisk until combined.
Cook the mixture over medium heat, stirring constantly, until the mixture has thickened, 10-15 minutes.
Transfer the mixture to the bowl of a stand mixer and mix on medium speed with the whisk attachment until the mixture cools to room temperature. Alternatively, you can also cool the mixture to room temperature in the refrigerator, 30-40 minutes. (This is a good time to start the cupcakes!)
Once the mixture is at room temperature, beat with the whisk attachment, adding the butter a few pieces at a time. Allow the butter pieces to incorporate before adding more. Add vanilla and mix to combine. Beat buttercream on medium speed another 4-5 minutes, or until light and fluffy.
For Cupcakes:
Preheat oven to 350° F. Spray cupcake pan with nonstick spray or line with paper liners. Set aside.
In a small bowl, combine dry ingredients (flour, baking powder, and salt). Set aside.
In another small bowl, combine buttermilk (see note), honey, and vanilla bean paste (see note). Set aside.
In the bowl of a stand mixer, combine butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
Add eggs, one at a time, waiting to add the second egg until the first is incorporated. Scrape down the sides of the bowl.
Add half the dry ingredients, mixing until just incorporated. Add the buttermilk mixture and mix to combine. Add the second half of the dry ingredients, and mix just until incorporated.
Divide the batter between the wells of the prepared cupcake pan (recipe makes 12 cupcakes). Bake 17-19 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely.
Frost cooled cupcakes with the buttercream. Garnish with additional lavender buds, if desired.Enjoy!
Notes
Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, put ½ teaspoon vinegar or lemon juice into a liquid measuring cup, then add enough milk to come up to the ½ cup line. Stir, let sit for 5 minutes, and then it's ready for use!Note on vanilla bean paste: I LOVE this ingredient! Easier/cheaper than whole beans and tastier than extract (or at least I think so)! If you don't have vanilla bean paste, you can find it [here]. If you prefer to substitute, you can use vanilla extract.Note on lavender: You'll want to make sure that you're using culinary lavender, since other lavenders aren't meant to be eaten and could have been sprayed with harmful chemicals. I bought my lavender [here].