Photo Credit: Reed Davis


Cupcakes: 2⅔ cup cake flour 2¼ teaspoons baking powder ½ teaspoon salt 1 cup whole milk 1 teaspoon vanilla extract ½ teaspoon almond extract 4 large eggs, separated 1¼ teaspoons cream of tartar ¼ cup, plus 1½ cups granulated sugar 2 sticks unsalted butter

Heat oven to 350°. Line 1½"-by-1½"-cup mini muffin tins with paper liners. In medium bowl, mix flour, baking powder and salt. In separate bowl, combine milk, vanilla and almond extract. In third bowl, beat egg whites with cream of tartar and ¼ cup sugar until stiff. Using electric mixer fitted with bowl, cream butter and remaining 1½ cups sugar together until light and fluffy, about 5 minutes. Add egg yolks one at a time to mixing bowl, beating well between each addition. Gradually add flour and milk mixtures, starting and ending with flour mixture. Gently fold in egg white mixture until blended and batter is smooth but not overworked. Pour batter into prepared muffin tins, filling cups halfway. Bake 15 to 30 minutes until lightly browned and knife inserted into cupcakes comes out clean. Remove tins from oven and allow to cool.

Frosting: 3 sticks unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 4 cups powdered sugar ½ cup lavender honey 2 teaspoons lemon juice 1½ teaspoons kosher salt 1 teaspoon vanilla extract

Using heavy-duty mixer, cream butter and cream cheese together until light and fluffy. Gradually add all remaining ingredients and continue to mix until frosting is well-blended and has a smooth texture.

To Serve: lavender blossoms, optional

Spread frosting evenly over top of each cupcake. If desired, garnish with lavender blossoms. Serve immediately.