Mini Vanilla Lavender Cupcakes

I love how light and fluffy these taste- they are perfect for any type of party or event.

Makes 30 to 36 cupcakes

2 2/3 cups cake flour 

2¼ teaspoons baking powder

½ teaspoon salt

1 cup milk

1 teaspoon vanilla extract

½ teaspoon almond extract

2 sticks unsalted butter

1½ plus ¼ cups sugar, separated

4 large eggs, separated

¼ teaspoon cream of tartar

For the frosting:

3 sticks unsalted butter, at room temperature

4 ounces cream cheese

4 cups powdered sugar

½ cup lavender honey

2 teaspoons lemon juice

1 ½ teaspoons kosher salt

1 teaspoon vanilla extract

1. Preheat the oven to 350ºF. Line two muffin pans with liners.

2. Mix together the flour, baking powder, and salt in a bowl.

3. In a separate bowl, mix together the milk and extracts.

4. In a third bowl, beat the egg whites with the cream of tartar and ¼ cup sugar until stiff.

5. In a large bowl, cream butter and remaining 1½ cups sugar until light and fluffy with a mixer, about 5 minutes. Add the egg yolks, one at a time, and beat well.

Gradually add the flour and milk mixtures, starting and ending with the flour.

Fold in the egg white mixture.

6. Pour the batter into the pans, filling each cup half-way, and bake in the oven for 15 to 20 minutes; do not overbake.

7. To make the frosting, in the bowl of a stand mixer, cream together the butter and cream cheese until light and fluffy. Gradually add the confectioner’s sugar, lavender honey, lemon juice, salt, and vanilla extract until well blended and smooth.

8. Let the cupcakes cool and frost with the frosting.