Lavender Cupcakes

lavender cupcake with light purple butter cream unwrapped on a plate

4.73 from 22 votes

These lavender cupcakes are light and fluffy vanilla cupcakes infused with real lavender and vanilla bean, topped with a smooth honey buttercream frosting. This elegant floral cupcake recipe is perfect for spring gatherings, bridal showers, and special occasions.

PRINT RECIPE PIN RECIPE

Prep Time15

Cook Time20

Total Time35

Servings: cupcakes

Author: Molly Thompson

INGREDIENTS

Lavender Cupcakes

2 teaspoons dried edible lavendar (Note 1)
3/4 cup (177ml) milk any kind
1 2/3 (207g) cup cake flour (Note 2)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick; 113g) unsalted butter room temperature
1 cup (200g) granulated sugar
2 large egg whites room temperature
1/4 cup (60g) greek yogurt or sour cream room temperature
2 teaspoons vanilla extract
1/8 teaspoon lavender extract optional
1/2 vanilla bean sliced in half and seeds scraped out

Honey Buttercream Frosting

1 cup (2 sticks; 227g) unsalted butter room temperature
3-4 cups (360-480g) powdered sugar
1/4 cup (59ml) heavy cream
3 Tablespoons (63g) honey
1 teaspoon lemon zest
Pinch of salt to taste
Very small drop of purple gel food color optional

INSTRUCTIONS

Preheat oven to 350°F. Line a cupcake pan with 12 cupcake liners.
Place the lavender and milk in a blender and blend or pulse for a few seconds to blend the lavender into small bits.
2 teaspoons dried edible lavendar, 3/4 cup (177ml) milk
Whisk the cake flour, baking powder, baking soda, and salt in a medium bowl.
1 2/3 (207g) cup cake flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
In the bowl of a stand mixer with the paddle attachment, or large bowl with electric mixer, beat butter and sugar on high speed to cream for 2 minutes, until light and fluffy. Scrape down the bottom and sides of the bowl. Add the egg whites, vanilla extract, lavender extract and vanilla beans and beat on medium-high speed until smooth and combined, at least 2 minutes. Beat in the greek yogurt or sour cream and scrape down the bottom and sides of the bowl.
1/2 cup (1 stick; 113g) unsalted butter, 1 cup (200g) granulated sugar, 2 large egg whites, 2 teaspoons vanilla extract, 1/8 teaspoon lavender extract, 1/2 vanilla bean, 1/4 cup (60g) greek yogurt or sour cream
With the mixer running on low speed, gradually add the dry ingredients until just incorporated. Pour in the lavender milk with the mixer running on low until just combined, being careful not to over mix.
Fill each prepared muffin cup 2/3 of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes completely before frosting.
To make the frosting, place room temperature butter in a large bowl and beat with an electric mixer until smooth, about 3 minutes. Sift in powdered sugar and add heavy cream, honey, lemon zest, salt, and optional food coloring. Beat until combined and no lumps remain, about 3 more minutes.
1 cup (2 sticks; 227g) unsalted butter, 3-4 cups (360-480g) powdered sugar, 1/4 cup (59ml) heavy cream, 3 Tablespoons (63g) honey, 1 teaspoon lemon zest, Pinch of salt, Very small drop of purple gel food color
Pipe frosting onto cupcakes using a piping bag or plastic bag with the tip cut off (I used Wilton 1A tip). Garnish with additional lavender or edible flowers if desired.

Notes

Note 1. Lavender. You can purchase culinary lavender buds in most grocery stores, or on Amazon.

Note 2. Cake Flour. Use this homemade cake flour if you don't have any cake flour on hand.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!