Lavender Cupcakes With Buttercream Frosting

Name: Lavender Cupcakes With Buttercream Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups sugar; 2 cups all-purpose flour; 2 tsp baking powder; ⅛ tsp salt; 12 tbsp butter; 4 egg whites; 1 cup milk; 1 tbsp dried lavender; cooking spray; 2 sticks butter; 4 cups confectioners' sugar; 2-3 tbsp milk; 2 small drops Purple gel food coloring; 2 tbsp honey; 2 tbsp dried lavender; Flower muffin liners

User Reviews

4.7

39 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 cupcakes
Calories
595 kcal
Course
Dessert
Cuisine
Vegetarian

Lavender Cupcakes With Buttercream Frosting

Omar Parker

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These lavender cupcakes are so fun and easy to make. Delicious lavender-infused cupcakes are topped with a beautiful lavender buttercream frosting. They're so simple - yet pretty enough for teatime.

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Ingredients

Servings

For lavender cupcake batter:

1 ½ cups sugar
2 cups all-purpose flour
2 tsp baking powder
⅛ tsp salt
12 tbsp butter unsalted, softened
4 egg whites
1 cup milk
1 tbsp dried lavender
cooking spray

For buttercream frosting:

2 sticks butter softened
4 cups confectioners' sugar
2-3 tbsp milk
2 small drops Purple gel food coloring
2 tbsp honey
2 tbsp dried lavender for topping

Optional:

Flower muffin liners

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Instructions

For lavender cupcakes:

Preheat oven to 350 degrees.
In a small bowl, mix together the wet ingredients (butter, egg whites, milk) for the cupcake batter.
In a separate larger bowl, mix together the dry ingredients for the cupcake batter (flour, sugar, baking powder, lavender, salt).
Mix together the dry and wet ingredients to form the cupcake batter. Use an electric mixer to make this easier, if you have one.
Spray a cupcake tin with cooking spray. Pour batter into cupcake tins. Bake for 12-18 minutes, until a sharp knife inserted into a cupcake comes out clean.

For buttercream frosting:

Before decorating cupcakes, ensure they are cool.
Using an electric mixer, start beating butter, sugar, and milk on medium speed. Gradually increase the speed to high, and you will see your buttercream starting to take form. It is ready once it forms still peaks.
Color buttercream with purple gel food coloring, then fold in honey.
Using a piping bag, frost each cupcake. Top with dried lavender and serve.

Notes

For a smoother cupcake batter, you can process the dried lavender in a food processor before using. This will grind it into a smooth powder.

Nutrition Information

Show Details

Calories 595kcal (30%) Carbohydrates 85g (28%) Protein 4g (8%) Fat 27g (42%) Saturated Fat 17g (85%) Cholesterol 73mg (24%) Sodium 288mg (12%) Potassium 160mg (5%) Sugar 68g (136%) Vitamin A 860IU (17%) Calcium 73mg (7%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 595 kcal

% Daily Value*

Calories	595kcal	30%
Carbohydrates	85g	28%
Protein	4g	8%
Fat	27g	42%
Saturated Fat	17g	85%
Cholesterol	73mg	24%
Sodium	288mg	12%
Potassium	160mg	3%
Sugar	68g	136%
Vitamin A	860IU	17%
Calcium	73mg	7%
Iron	1.1mg	6%