Lavender Cupcakes
Cupcake Ingredients:
1½ cups (180g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
½ tsp vanilla extract
2 tsp dried culinary lavender, finely crushed (or steeped in milk—see note)
½ cup (120ml) whole milk
Optional Lavender Milk (for subtle infusion):
Heat the ½ cup milk until steaming, not boiling.
Stir in 2 tsp dried culinary lavender. Let steep 10–15 minutes.
Strain and cool before using in the batter.
(Use in place of regular milk above.)
Honey Lavender Buttercream:
½ cup (113g) unsalted butter, softened
1½ cups (180g) powdered sugar
1–2 tbsp honey
1–2 tbsp heavy cream or milk (lavender-infused if you have it!)
½ tsp vanilla extract
Optional: ½ tsp finely ground dried lavender
Pinch of salt
Purple gel food coloring (just a dab, if desired)
Instructions:
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin pan with 12 liners.
Whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
If using crushed lavender directly, add it here.
Alternate adding the flour mixture and milk (or lavender milk), beginning and ending with flour.
Mix just until smooth. Divide into liners (about ¾ full).
Bake 18–20 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Step 2: Make the Honey Lavender Frosting
Beat butter until creamy.
Add powdered sugar a little at a time, mixing well.
Stir in honey, vanilla, and salt.
Add cream/milk until desired consistency is reached.
Optional: Add a pinch of ground lavender and a tiny bit of purple food coloring for a soft lavender hue.
Frost cooled cupcakes.
🌿 Garnish Ideas:
Tiny sprigs of dried lavender
A drizzle of honey
Edible flowers
A dusting of powdered sugar for a romantic touch