
How To Make Lavender Cupcakes with Vanilla Bean Frosting
The sweet, minty, and slightly woody taste of the lavender flower, combined with honey and milk makes this lavender cupcake recipe a must-try.
Serves:
Ingredients
- ½cupwhole milk
- 1tbspedible lavender,dried
- 1â…“cupscake flour
- 1¼tspbaking powder
- ¼tspsalt
- ½cupunsalted butter,softened
- ½cupsugar
- 2tbspgranulated sugar
- 3tbsphoney
- 2largeeggs
- 1tspvanilla extract
- ½cupbutter,salted
- ½cupbutter,unsalted
- 1vanilla bean seeds
- 3cupssugar,powdered
- 2tbspheavy cream
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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In a food processor combine milk and lavender and pulse about 1 – 1½ minutes until the lavender is well chopped, scraping down inside of processor once during processing.
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Pour into a liquid measuring cup, set aside, and allow to rest.
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In a mixing bowl, whisk together cake flour, baking powder, and salt for 30 seconds then set aside.
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Using an electric mixer, whip butter and sugar on medium speed until pale and fluffy for about 4 minutes.
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Blend in honey. Gradually add eggs and mix just until combined after each addition. Stir in vanilla.
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Working in 3 separate batches beginning and ending with flour mixture, add dry ingredients alternating with milk mixture, mixing just until combined after each addition.
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Fill paper-lined muffin cups â…” full and bake in preheated oven for 19 to 21 minutes. Allow cooling for several minutes in the muffin tin before transferring to a wire rack to cool.
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Cool completely then frost with Vanilla Bean Frosting. Store in an airtight container.
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To make the frosting, whip butter and vanilla bean seeds on medium-high speed until nearly white and very fluffy for about 7 – 8 minutes.
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Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 to 6 minutes, frequently scraping down the sides and bottom of the bowl.
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Pipe or spread over cupcakes. For best results use the day prepared.
Nutrition
- Calories:Â 539.44kcal
- Fat:Â 25.24g
- Saturated Fat:Â 15.64g
- Trans Fat:Â 0.93g
- Monounsaturated Fat:Â 6.64g
- Polyunsaturated Fat:Â 1.14g
- Carbohydrates:Â 77.68g
- Fiber:Â 0.39g
- Sugar:Â 65.43g
- Protein:Â 2.94g
- Cholesterol:Â 96.45mg
- Sodium:Â 107.90mg
- Calcium:Â 66.60mg
- Potassium:Â 57.84mg
- Iron:Â 1.46mg
- Vitamin A: 222.80µg
- Vitamin C:Â 0.21mg
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