Lavender Cupcakes
Experience the delicate floral charm of these exquisite Lavender Cupcakes, a perfect blend of elegance and flavor. Made with dried culinary lavender that’s finely ground for a subtle botanical essence, these cupcakes strike a balance between sweet and aromatic. The tender vanilla-flavored cake pairs beautifully with a creamy lavender-infused buttercream frosting, finished with an optional hint of purple food coloring for a touch of whimsy. Whether you’re hosting a tea party, celebrating a special occasion, or simply indulging in a sophisticated treat, these lavender cupcakes will captivate the senses. Ready in just under 40 minutes and yielding 12 perfectly portioned servings, this recipe brings a touch of luxury to your baking repertoire. Lavender desserts, floral cupcakes, and gourmet baking made simple—this recipe has it all!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 1 teaspoons dried culinary lavender, finely ground (use a spice grinder or mortar and pestle)
- 2 cups powdered sugar
- 0.5 cups unsalted butter, softened (for frosting)
- 2 tablespoons heavy cream
- 0.5 teaspoons dried culinary lavender, finely ground (for frosting)
- 2 drops purple food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the vanilla extract and ground lavender.
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, use a hand or stand mixer to beat the powdered sugar and softened butter together until smooth and creamy.
Add the heavy cream, ground lavender, and optional purple food coloring to the frosting mixture. Beat until well combined and the frosting is a spreadable consistency.
Once the cupcakes are completely cooled, frost them using a piping bag or a spatula. Decorate with a few lavender buds on top if desired.
Serve and enjoy!
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 133.2 g | 666% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 537.4 g | 195% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 392.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 285 mg | 22% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
