Description
These lavender cupcakes are delicate, fluffy, and infused with fragrant lavender, topped with a creamy honey buttercream frosting. A perfect balance of floral and sweet flavors in every bite.
Ingredients
Units
Scale
- 2 teaspoons dried edible lavender
- 3/4 cup milk (any kind)
- 1 2/3 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large egg whites (room temperature)
- 1/4 cup 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)
- Honey Buttercream Frosting:
- 1 cup unsalted butter (room temperature)
- 3–4 cups powdered sugar
- 1/4 cup heavy cream
- 3 tablespoons honey
- 1 teaspoon lemon zest
- Pinch of salt to taste
- Very small drop of purple gel food color (optional)
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 12 cupcake liners.
- Blend lavender and milk in a blender for a few seconds until the lavender is broken into small bits.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat butter and sugar on high speed for 2 minutes until light and fluffy. Add egg whites, vanilla extract, lavender extract, and vanilla beans. Beat on medium-high for at least 2 minutes until smooth and combined. Add Greek yogurt or sour cream and scrape down the bowl.
- With the mixer on low, gradually add the dry ingredients, followed by the lavender milk, mixing until just combined.
- Fill each cupcake liner 2/3 full and bake for 18-22 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- For the frosting, beat room temperature butter in a large bowl for 3 minutes until smooth. Sift in powdered sugar, then add heavy cream, honey, lemon zest, salt, and food coloring (if using). Beat for 3 more minutes until smooth and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with additional lavender or edible flowers if desired.
Notes
- For a stronger lavender flavor, increase the amount of dried lavender.
- Store cupcakes in an airtight container to keep the frosting fresh.
- For a more vibrant purple color, use more purple gel food color.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg