Step 1

In a small pot combine the milk and dried lavender and bring to a boil over high heat.

Step 2

Remove from the heat as soon as it starts to boil and allow the milk to cool to room temperature.

Step 3

Strain the lavender from the milk and discard the lavender. Set the lavender milk aside.

Step 4

Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.

Step 5

In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)

Step 6

Add in the egg white, vanilla extract, and yogurt and mix on high for another 2 minutes.

Step 7

Add in the flour, baking powder, and salt and begin to mix on low.

Step 8

With the mixer on low, slowly pour in the lavender milk and mix until just combined.

Step 9

Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

Step 10

Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.

Step 11

In the bowl of a stand mixer with the paddle attachment, cream the butter, shortening, and honey together on high for 5 minutes until light and fluffy.

Step 12

Add in the icing sugar and salt and mix on low until combined.

Step 13

Add in the lavender milk and mix on low until combined.*

Step 14

Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

Step 15

Top the cupcakes with the frosting and enjoy. I used a Wilton 1M piping tip.

Step 16

Store leftover cupcakes in an airtight container in the fridge for up to 7 days.