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Lavender Cupcakes: the effortless recipe for fragrant baked treats

Name: Lavender Cupcakes: the effortless recipe for fragrant baked treats
Total time: 40 min
Yield: 12
Ingredients: White sugar, 1 1/2 cups; All-purpose flour, 2 cups; Baking powder, 2 tsp; salt, 1/4 tsp; butter at room temperature, 12 tbsp; Egg whites, 4; Whole Milk, 1 cup; dried lavender, 1 tbsp; butter at room temperature, 2 sticks; Powdered sugar, 4 cups; Whole Milk, 2 to 3 tbsp; purple gel food coloring, 2 small drops; Honey, 2 tbsp; dried lavender, 2 tbsp

Total time: 40 Min

Difficulty: Low

Serves: 12 people

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By Editorial Team

Baking up a batch of lavender cupcakes is a fabulous way to use this beautifully-scented herb in your cooking. These fluffy cupcakes are laced with lavender and topped with an eye-catching purple buttercream frosting.

The delicate floral flavor of these lavender cupcakes makes them a gorgeous dessert to serve during spring and summer, especially washed down with a glass of lemonade. They're perfect for brunches, picnics, or as a treat with tea in the afternoon.

Tips for Making Lavender Cupcakes

Use room-temperature ingredients for your cupcakes.

Don't overmix the batter. If you do, your cupcakes will be dense and heavy instead of fluffy and light.

Your cupcakes are done baking when a toothpick inserted into the center comes out clean and crumb-free.

Use gluten-free flour to make gluten-free lavender cupcakes.

If the buttercream is too thick, add more milk. If it's too thin, add more powdered sugar.

Add extra flavorings to your lavender cupcakes. Lemon or orange zest, almond essence, vanilla essence, or dried rose petals would make lovely additions.

How to Store Lavender Cupcakes

Keep your cupcakes in an airtight container at room temperature for up to one day, or store them in the fridge for up to four days.

Ingredients

for the cupcakes

White sugar

1 1/2 cups

All-purpose flour

2 cups

Baking powder

2 tsp

salt

1/4 tsp

butter at room temperature

12 tbsp

Egg whites

Whole Milk

1 cup

dried lavender

1 tbsp

for the buttercream

butter at room temperature

2 sticks

Powdered sugar

4 cups

Whole Milk

2 to 3 tbsp

purple gel food coloring

2 small drops

Honey

2 tbsp

dried lavender

2 tbsp

How to Make Lavender Cupcakes

For the cupcakes

Preheat your oven to 350F. Line a muffin tin with cupcake liners.

Step 1

Preheat your oven to 350F. Line a muffin tin with cupcake liners.

Combine butter, egg whites, and milk in a bowl. Set aside.

Step 2

Combine butter, egg whites, and milk in a bowl. Set aside.

In a second bowl, whisk the flour, sugar, baking powder, lavender, and salt to combine.

Step 3

In a second bowl, whisk the flour, sugar, baking powder, lavender, and salt to combine.

Pour the flour mixture into the butter mixture.

Step 4

Pour the flour mixture into the butter mixture.

Mix until smooth.

Step 5

Mix until smooth.

Fill each cupcake liner to about 2/3 full.

Step 6

Fill each cupcake liner to about 2/3 full.

Bake for 12 to 18 minutes, then remove the tin from the oven.

Step 7

Bake for 12 to 18 minutes, then remove the tin from the oven.

Remove the treats and leave the cupcakes to cool completely.

For the buttercream

Step 8

Remove the treats and leave the cupcakes to cool completely.

Mix butter, powdered sugar, and milk with an electric mixer to form stiff peaks. Beat in food coloring, then stir in honey. Transfer the buttercream to a piping bag.

Step 9

Mix butter, powdered sugar, and milk with an electric mixer to form stiff peaks. Beat in food coloring, then stir in honey. Transfer the buttercream to a piping bag.

Decorate the tops of each cupcake with the buttercream.

Step 10

Decorate the tops of each cupcake with the buttercream.

Garnish with dried lavender.

Step 11

Garnish with dried lavender.

Serve and enjoy!