Lavender Cupcakes
These lavender cupcakes combine sweet and floral flavors, offering a treat that’s both refreshing and relaxing. Perfect for any occasion, from a quiet tea time to a special celebration, they bring a delightful twist to a classic favorite.
Equipment
- Oven
- Cupcake Tin
- Mixer
Ingredients
- 1 1/2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1/2 cup Unsalted butter
- 2 large Eggs
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 teaspoons Dried culinary lavender
- 1 teaspoon Vanilla extract
- 1/2 cup Milk
- 2 cups Powdered sugar
- 1/4 cup Heavy cream
- 1 tablespoon Lavender syrup
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and dried lavender.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Stir in the vanilla extract until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely on a wire rack.
- For the frosting, beat together the powdered sugar, heavy cream, and lavender syrup until smooth and fluffy. Frost the cooled cupcakes and garnish with a sprinkle of dried lavender.
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Notes
Feel free to adjust the amount of lavender in the recipe to suit your personal taste. If you prefer a stronger lavender flavor, add a bit more dried lavender or lavender syrup.