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Preheat oven to 325 degrees F. Line a muffin tin with 12 cupcake liners.
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Put sugar and lavender into a food processor and pulse until well combined.
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In a large bowl, beat together butter, lavender, and honey until pale yellow. Beat in the eggs, one at a time. Add vanilla and lemon zest; mix to combine.
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In a medium bowl,combine flour and baking powder. Add flour mixture to butter mixture in 2 additions. Mix until dry ingredients are just incorporated. Batter will be moist and thick – it should not be runny.
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Spoon batter into prepared muffin tin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.