Description
Delightfully fragrant and tender Lavender Cupcakes infused with dried edible lavender and vanilla bean, topped with a smooth, honey-lemon buttercream frosting. These cupcakes offer a perfect balance of floral notes and sweetness, ideal for special occasions or a refined teatime treat.
Ingredients
Cupcakes
- 2 teaspoons dried edible lavender
- 3/4 cup (177ml) milk (any kind)
- 1 2/3 cups (207g) cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g, 1 stick) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large egg whites, room temperature
- 1/4 cup (60g) Greek yogurt or sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon lavender extract (optional)
- 1/2 vanilla bean, sliced in half and seeds scraped out
Frosting
- 1 cup (227g, 2 sticks) unsalted butter, room temperature
- 3–4 cups (360–480g) powdered sugar
- 1/4 cup (59ml) heavy cream
- 3 tablespoons (63g) honey
- 1 teaspoon lemon zest
- Pinch of salt (to taste)
- Very small drop purple gel food color (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners to ensure easy removal after baking.
- Infuse Milk with Lavender: Combine the dried lavender and milk in a blender. Blend or pulse briefly to break the lavender into small pieces, allowing the floral flavor to infuse the milk.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or a large mixing bowl and electric mixer, beat the half cup of unsalted butter and granulated sugar on high speed for about 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl for even mixing.
- Add Wet Ingredients: To the butter mixture, add the egg whites, vanilla extract, optional lavender extract, and scraped vanilla bean seeds. Beat on medium-high speed for at least 2 minutes until fully combined and smooth. Then fold in the Greek yogurt or sour cream, scraping the bowl again to incorporate all ingredients evenly.
- Incorporate Dry Ingredients and Lavender Milk: With the mixer on low, gradually add the dry ingredient mixture just until combined. Slowly pour in the lavender-infused milk while mixing on low speed, taking care not to overmix the batter.
- Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Make Frosting: In a large bowl, beat the 1 cup of room temperature butter with an electric mixer until smooth, about 3 minutes. Gradually sift in 3 to 4 cups powdered sugar. Add heavy cream, honey, lemon zest, a pinch of salt, and optional purple gel food coloring. Continue beating the mixture until smooth and free of lumps, about 3 minutes more.
- Decorate Cupcakes: Using a piping bag fitted with a Wilton 1A tip or a plastic bag with the corner snipped, pipe the buttercream onto the cooled cupcakes. Garnish with additional dried lavender or edible flowers for an elegant finish if desired.
Notes
- Use dried edible lavender to ensure the flavor is safe and pleasant; avoid ornamental or non-edible lavender varieties.
- If cake flour is unavailable, you can substitute all-purpose flour but expect a slightly denser cupcake.
- Room temperature ingredients help ensure smooth batter and better incorporation.
- Lavender extract is optional but can enhance the floral flavor if preferred.
- If you want a deeper purple color for the frosting, add gel food coloring gradually to avoid overpowering the flavor.
- Let cupcakes cool completely before frosting to prevent melting the buttercream.
- The frosting can be adjusted in sweetness and consistency by varying powdered sugar and cream quantities.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
