These Cupcakes are one of my all time favorite treats. there's a bit of work and mess involved in the recipe, but so worth it. they're a perfect treat during the beginning peaks of Spring, with their vibrant citrus flavor, touch of sweet honey, and lavender's dreamy contribution. Keep in mind you should always edit my recipes to your own liking.
I will advise you, I love a very sweet and very tart combination, so I use plenty of lemon and plenty of honey. With that being said, please revise where you see fit for your own taste. I just personally find frosting to always be ultra sweet and sugary, which is fine by me if it is balanced with a blast of tart or other complimentary flavor!
What's in the cupcakes?
8 tablespoons unsalted butter, room temperature
1 cup sugar
6 tablespoons sour cream
1 teaspoon vanilla extract
Lemon Zest from 4-5 small lemons
3 large egg whites, room temperature
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
¼ cup milk
1 tablespoon water
1 tablespoon honey
Lemon Juice from those same 4-5 lemons. (remember to microwave lemons for 15 seconds before juicing to yield more juice!)
Approximately 2 oz of cream cheese room temperature (if you're using an 8 oz brick of cream cheese we will be using 1/4 of it here and the remainder in the frosting)
What's in the frosting?
1/2 cup salted butter
approximately 6 oz of cream cheese room temperature (remember that brick of cream cheese?)
4 cups powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla
1 1/2 teaspoon lavender extract
1 tablespoon honey
1-2 drops of violet gel food coloring
What else do you need?
Approximately 8 lemon slices, cut in half (optional)
Cupcake liners of your aesthetic preference
Other decorative sprinkles or drizzles of your choice (I love a pale purple sugar sprinkle, or drizzle of fresh honey, I get both at my local farmer's market!)
To make the cupcakes, preheat the oven to 350°F & prepare a cupcake pan with cupcake liners. You will have approximately 18 cupcakes!
In a large mixing bowl, cream the butter, honey, and sugar together until light in color and fluffy, about 4 minutes.
Add the sour cream, cream cheese, vanilla extract and lemon zest and mix until well combined.
Add the egg whites in two batches, mixing until well combined after each. Scrape the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated.
Combine the dry ingredients in another bowl, then combine milk, water and lemon juice in a measuring cup.
Add half of the dry ingredients to the batter and mix until well combined.
Add the milk mixture and mix until well combined.
Add remaining dry ingredients and mix until well combined. Scrape the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated.
Fill cupcake liners about 2/3 full. Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
Remove cupcakes from oven and allow to cool as needed.
Now that cupcakes are cooling, begin making frosting.
Beat the butter, honey, and cream cheese together until smooth.
Add about half of the powdered sugar and mix until smooth.
Add the milk and the extracts and mix until smooth.
Add the remaining powdered sugar and mix until smooth. Add additional milk, if needed.
Add violet icing color to the frosting until it reaches the desired shade of purple.
Transfer frosting to piping bag. If the frosting feels runnier than you prefer to work with, refrigerate for an hour or two before piping.
Pipe the frosting on top of the cupcakes using a piping tip of your choice.
Garnish or decorate cupcakes however you please.