2 eggs, room temperature
2 cups all purpose flour
1 cup granulated sugar
2 Tbs lemon zest
0.75 cup unsalted butter, melted
0.75 cup sour cream, room temperature
0.5 cup half and half
0.5 cup fresh squeezed lemon juice
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
For the Lavender Cream Cheese Frosting
4.5 cups powdered sugar
1 cup cream cheese, room temp
0.5 cup butter, room temp
0.5 cup Make & Muddle Honey Lavender Elixir
2 Tbsp. lemon juice
2 Tbsp. lemon zest
Preheat oven to 375F. Line the cupcake pan with liners. Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow in color.
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside. Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until a cake tester comes out clean.
Cream the butter, cream cheese, salt and zest and then sift in the powdered sugar in batches, mixing in between. Scrape the bowl down and slowly pour In the Honey Lavender Elixir and lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes. If frosting is too thin, add more powdered sugar.