Lavender Cupcakes

There’s something enchanting about the aroma of fresh lavender wafting through your kitchen, especially when you’re making Lavender Cupcakes. These delightful treats have a way of transforming an ordinary day into something special. I remember the first time I baked these cupcakes; it was a lovely spring afternoon, and I was hosting a small gathering for friends. As I mixed the ingredients, the soothing scent of lavender filled the air, and I couldn’t help but smile at the thought of how much joy these little cakes would bring. When I finally pulled them out of the oven, the soft, pillowy tops beckoned to be adorned with a swirl of creamy frosting. Each bite was a burst of flavor, with the floral notes perfectly balanced by the sweetness of the buttercream. Making Lavender Cupcakes isn’t just about baking; it’s about creating memories and sharing moments with those you love.

Recipe Ingredients for Lavender Cupcakes

The ingredients for Lavender Cupcakes are a harmonious blend of flavors that work together to create a delightfully moist and aromatic treat. Each component plays a vital role in achieving the perfect texture and taste. From the soft cake flour to the fragrant lavender buds, these ingredients combine to create a memorable dessert.

• 2 ¼ Cups Cake Flour: This is the base of your cupcakes, giving them a light and fluffy texture.
• 1 ½ Cups Granulated Sugar: Sweetens the batter to perfection, balancing the floral notes of the lavender.
• 2 Teaspoons Baking Powder: Helps the cupcakes rise to a beautiful, fluffy height.
• ½ Teaspoon Baking Soda: Works alongside the baking powder for a light texture.
• 1 Tablespoon Lavender Buds: The star ingredient that imparts a subtle floral flavor.
• ½ Teaspoon Salt: Enhances the overall flavor profile of the cupcakes.
• 1 Cup Buttermilk: Adds moisture and a slight tanginess to the batter.
• ¼ Cup Milk: Helps achieve the right consistency for the batter.
• 2 Teaspoons Clear Vanilla: Adds a rich, creamy flavor that complements the lavender.
• ½ Teaspoon Lavender Extract: Intensifies the lavender flavor in the cupcakes.
• ½ Cup Vegetable Oil: Ensures the cupcakes stay moist and tender.
• 4 Egg Whites: Contributes to the light texture of the cupcakes.
• 1 Cup Unsalted Butter: The base of the frosting, creating a rich and creamy texture.
• 4 Cups Powdered Sugar: Sweetens the frosting to perfection.
• 1 Tablespoon Lemon Juice: Adds a zesty brightness that cuts through the sweetness.
• 1 Tablespoon Lemon Zest: Enhances the citrus notes in the frosting.
• ½ Teaspoon Salt: Balances the sweetness in the frosting.
• 3 Tablespoons Milk: Adjusts the frosting to the desired consistency.

How to Assemble Lavender Cupcakes

Making Lavender Cupcakes is a delightful process, and I promise you’ll enjoy every step. From preheating the oven to piping on the luxurious frosting, this is a journey that results in a delicious reward. Let’s dive into the steps to create these lovely treats!

1. Preheat the oven to 350 degrees Fahrenheit. This is an essential step because a well-preheated oven ensures that your cupcakes rise and bake evenly. While the oven heats up, grab your muffin tin and spray it lightly with cooking spray before lining it with cupcake liners. This will prevent the cupcakes from sticking, allowing them to easily pop out once baked.
2. In a medium bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, lavender buds, and salt. This combination of dry ingredients is crucial to achieving the perfect texture. Make sure there are no clumps, and everything is well mixed.
3. Next, add the buttermilk, milk, clear vanilla, lavender extract, and vegetable oil to the dry ingredients. Using a stand mixer with a paddle attachment or a hand mixer, beat the mixture just until combined. Overmixing can lead to dense cupcakes, so mix until you don’t see any dry flour.
4. In a separate bowl, whip the egg whites until they reach medium-stiff peaks. This step adds air to the cupcakes, making them light and fluffy. Be careful not to overbeat; you want the texture to be just right.
5. Gently fold the whipped egg whites into the batter. Use a spatula to incorporate them without deflating the mixture. You should see a light and airy batter that’s ready to be baked.
6. Scoop the batter into the prepared cupcake liners, filling each about 2/3 of the way full. This will allow room for the cupcakes to rise without spilling over. Once filled, place the muffin tin in the preheated oven.
7. Bake the cupcakes for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they are ready. The tops of the cupcakes should bounce back when lightly pressed, indicating they are perfectly baked.
8. While the cupcakes cool, prepare the frosting. In a mixing bowl, add the unsalted butter and beat with the paddle attachment for 1 to 2 minutes until smooth and creamy. This step is crucial for a fluffy frosting.
9. Add the lemon juice, lemon zest, salt, and powdered sugar to the butter and mix on low speed until the sugar is mostly absorbed. Scrape down the sides of the bowl to ensure even mixing.
10. Now, add the milk one tablespoon at a time, mixing on medium-low speed. As you add the milk, scrape down the sides of the bowl regularly. Beat on medium-high for 2 minutes until the frosting is white and fluffy. If desired, you can tint the frosting a light purple to match the lavender theme.
11. Once the cupcakes are completely cooled, pipe the frosting on top in a lovely swirl. Finish by garnishing with a sprinkle of lemon zest and a few more lavender buds for an elegant touch.

Pro Tips and Tweaks

Every baker has their own little secrets, and here are some tips to elevate your Lavender Cupcakes to the next level. Whether you’re a beginner or a seasoned pro, these suggestions will guide you in creating the best possible results.

• Storage: Keep your leftover cupcakes in an airtight container at room temperature for up to three days for the best texture.
• Freezing: You can freeze un-iced cupcakes for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
• Serving suggestion: Pair these cupcakes with a light tea or a refreshing lemonade for a perfect afternoon treat.
• Frosting alternatives: Consider using cream cheese frosting for a tangy twist that complements the floral notes.
• Lavender infusion: For a stronger lavender flavor, infuse the milk with lavender buds overnight before using it in the batter.
• Experiment with color: Try tinting your frosting with natural dyes for a vibrant presentation.
• Garnishing: Enhance the visual appeal by adding edible flowers on top of the frosting.

Side Dish Ideas for Lavender Cupcakes

When serving Lavender Cupcakes, think about creating a delightful pairing with complementary side dishes and beverages. Here are some ideas to consider:

• A cup of herbal tea: The soothing flavors of chamomile or peppermint tea can complement the floral notes of the cupcakes.
• Fruit salad: A light fruit salad with seasonal berries and melons can provide a refreshing contrast to the sweetness of the cupcakes.
• Lemonade: A chilled glass of homemade lemonade adds a zesty twist that pairs well with these delicate treats.
• Cheese platter: Offer a selection of mild cheeses and crackers to balance the sweetness and create a savory option.
• Chocolate cake: For chocolate lovers, mini chocolate cakes or truffles can create a delightful dessert table.
• Seasonal pastries: Add some seasonal pastries like fruit tarts or scones for a more substantial spread.
• Picnic settings: These cupcakes are perfect for picnics or outdoor gatherings, where they can be paired with all sorts of fresh fruits and cold drinks.

FAQ

Conclusion

In summary, Lavender Cupcakes are a delightful treat that brings a unique flavor and fragrant aroma to your baking repertoire. Their versatility makes them perfect for any occasion, and the simple process ensures that even novice bakers can create these elegant desserts. I encourage you to try making them and experience the joy they bring to your table. You won’t regret indulging in these sweet floral delights!

Lavender Cupcakes

Experience the enchanting flavor of Lavender Cupcakes that will transport your taste buds to a serene garden. These delicate treats are perfect for any occasion, bringing a touch of elegance to your dessert table. With their moist texture and creamy frosting, they are sure to become your new favorite treat. Make these delightful cupcakes tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 24 cupcakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 ¼ cups Cake Flour
• 1 ½ cups Granulated Sugar
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• 1 tablespoon Lavender Buds
• ½ teaspoon Salt
• 1 cup Buttermilk
• ¼ cup Milk
• 2 teaspoons Clear Vanilla
• ½ teaspoon Lavender Extract
• ½ cup Vegetable Oil
• 4 units Egg Whites
• 1 cup Unsalted Butter
• 4 cups Powdered Sugar
• 1 tablespoon Lemon Juice
• 1 tablespoon Lemon Zest
• ½ teaspoon Salt
• 3 tablespoons Milk

Equipment

• Whisk
• Baking Sheet
• Oven
• Mixing Bowl

Method

 

1. Preheat the oven to 350 degrees Fahrenheit. This is an essential step because a well-preheated oven ensures that your cupcakes rise and bake evenly. While the oven heats up, grab your muffin tin and spray it lightly with cooking spray before lining it with cupcake liners. This will prevent the cupcakes from sticking, allowing them to easily pop out once baked.
2. In a medium bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, lavender buds, and salt. This combination of dry ingredients is crucial to achieving the perfect texture. Make sure there are no clumps, and everything is well mixed.
3. Next, add the buttermilk, milk, clear vanilla, lavender extract, and vegetable oil to the dry ingredients. Using a stand mixer with a paddle attachment or a hand mixer, beat the mixture just until combined. Overmixing can lead to dense cupcakes, so mix until you don't see any dry flour.
4. In a separate bowl, whip the egg whites until they reach medium-stiff peaks. This step adds air to the cupcakes, making them light and fluffy. Be careful not to overbeat; you want the texture to be just right.
5. Gently fold the whipped egg whites into the batter. Use a spatula to incorporate them without deflating the mixture. You should see a light and airy batter that’s ready to be baked.
6. Scoop the batter into the prepared cupcake liners, filling each about 2/3 of the way full. This will allow room for the cupcakes to rise without spilling over. Once filled, place the muffin tin in the preheated oven.
7. Bake the cupcakes for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they are ready. The tops of the cupcakes should bounce back when lightly pressed, indicating they are perfectly baked.
8. While the cupcakes cool, prepare the frosting. In a mixing bowl, add the unsalted butter and beat with the paddle attachment for 1 to 2 minutes until smooth and creamy. This step is crucial for a fluffy frosting.
9. Add the lemon juice, lemon zest, salt, and powdered sugar to the butter and mix on low speed until the sugar is mostly absorbed. Scrape down the sides of the bowl to ensure even mixing.
10. Now, add the milk one tablespoon at a time, mixing on medium-low speed. As you add the milk, scrape down the sides of the bowl regularly. Beat on medium-high for 2 minutes until the frosting is white and fluffy. If desired, you can tint the frosting a light purple to match the lavender theme.
11. Once the cupcakes are completely cooled, pipe the frosting on top in a lovely swirl. Finish by garnishing with a sprinkle of lemon zest and a few more lavender buds for an elegant touch.

Notes

• Storage: Keep your leftover cupcakes in an airtight container at room temperature for up to three days for the best texture.
• Freezing: You can freeze un-iced cupcakes for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
• Serving suggestion: Pair these cupcakes with a light tea or a refreshing lemonade for a perfect afternoon treat.
• Frosting alternatives: Consider using cream cheese frosting for a tangy twist that complements the floral notes.
• Lavender infusion: For a stronger lavender flavor, infuse the milk with lavender buds overnight before using it in the batter.
• Experiment with color: Try tinting your frosting with natural dyes for a vibrant presentation.
• Garnishing: Enhance the visual appeal by adding edible flowers on top of the frosting.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!