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of Nocello, a walnut-flavored liqueur from the Emiligia-Romagna region of Italy. If you prefer fruit to nuts, reduce the walnuts to one-fourth cup and add one-half cup raisins or diced pineapple.
    FOR THE CUPCAKES:
    2 cups all-purpose flour
    2 teaspoons baking soda
    ¾ teaspoon salt
    1 teaspoon ground cinnamon
    ¾ teaspoon ground ginger
    ¼ teaspoon ground nutmeg
    1 cup granulated sugar
    1 cup canola oil
    ¼ cup walnut liqueur, such as Nocello
    3 large eggs
    3 cups peeled, grated carrots (slightly less than 1 pound)
    ¾ cup chopped walnuts
    FOR THE CREAM CHEESE FROSTING:
    1 (8-ounce) package cream cheese, softened
    3 tablespoons unsalted butter, softened
    1 to 2 cups confectioners’ sugar
    2 tablespoons walnut liqueur
    Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
    TO MAKE THE CUPCAKES , whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
    In a large bowl, whisk the sugar with the canola oil and the walnut liqueur. Whisk in the eggs, one at a time. Add the flour mixture and whisk until blended. Then stir in the carrots and walnuts.
    Scoop the batter into the muffin cups, filling each three-fourths full. Bake the cupcakes until a toothpick inserted in the center comes out clean and the tops spring back when pressed lightly, 18 to 20 minutes. Cool the cupcakes in the pans for 5 minutes. Then remove them from the pan and cool them completely on a wire rack.
    TO MAKE THE CREAM CHEESE FROSTING , place the cream cheese in a medium bowl and beat with an electric mixer for 2 minutes, or until it is slightly softened. Add the butter and beat until combined. Add 1 cup of the confectioners’ sugar and beat until smooth. With the mixer running, gradually add the remaining cup of confectioners’ sugar, if needed, until the frosting is smooth and thick. Add the walnut liqueur and beat until incorporated. Spread the frosting over the cooled cupcakes.
    SHAKE IT UP: Substitute almond or hazelnut liqueur for the walnut liqueur.

    Lavender Honey-Nut Cupcakes
    M AKES
12
CUPCAKES
    I THINK LAVENDER TASTES LIKE SOAP IN A GOOD WAY : delicate, clean, and floral. These cupcakes are incredibly pretty, especially when sprinkled with dried lavender buds. Serve them at your next tea party. By which I mean, your next Long Island Iced Tea party. Dried lavender buds can be difficult to find. I order mine online from Kalustyans.com .
    FOR THE CUPCAKES:
    1¼ cups all-purpose flour
    ¼ cup almond meal or finely ground almonds
    1 teaspoon dried lavender buds
    1 teaspoon baking powder
    ¼ teaspoon salt
    ¼ pound (1 stick) unsalted butter, softened
    1 cup granulated sugar
    2 large eggs
    ¼ cup half-and-half or milk
    ¼ cup almond liqueur, such as amaretto
    FOR THE FROSTING:
    6 tablespoons (¾ stick) unsalted butter, softened
    3 to 4 cups confectioners’ sugar
    3 tablespoons honey
    2 tablespoons half-and-half or milk
    2 tablespoons almond liqueur, such as amaretto
    Dried lavender buds, for garnish
    Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
    TO MAKE THE CUPCAKES , whisk the flour, almond meal, lavender buds, baking powder, and salt in a small bowl.
    In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
    Combine the half-and-half and the almond liqueur in a liquid measuring cup. Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture, beating just until incorporated after each addition.
    Divide the batter between the muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, or until the tops of the cupcakes spring back when pressed lightly and a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes, and then remove them and allow to cool completely on a wire rack.
    TO MAKE THE FROSTING , combine the butter and 2 cups of confectioners’ sugar in