Best Lavender Cupcakes Recipes

LEMON LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
• For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
• In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
• Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
• For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
• In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
• Pipe the frosting onto the cupcakes and garnish with the edible flowers.

LAVENDER HONEY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
• Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
• For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
• Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.

LEMON-LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
• Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
• Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
• Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
• Spoon batter into the cupcake liners, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
• Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

LAVENDER LEMON CUPCAKES (WITH ICING)

Steps:

• Directions for the lavender lemon cupcakes:.
• Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
• In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
• Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
• To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.

LAVENDER TANGERINE DREAM CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
• For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off.
• Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely.
• For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top.
• To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top.

LAVENDER CUPCAKES

Steps:

• CUPCAKES:.
• Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
• Put the sugar and lavender flowers in a food processor. Process briefly to combine.
• Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
• Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
• Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
• DECORATING:.
• To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
• Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.

LAVENDER AND HONEY CUPCAKES

Steps:

• Preheat oven to 400°; place 18 baking cups in muffin pans.
• In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Spoon batter into the cups; bake for 20 minutes or until tests done.
• Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
• To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
• Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
• Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.

LAVENDER CUPCAKES

Steps:

• CAKES: 1. soften butter in the mixer on high speed 2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes 3. sift flour, baking powder, and salt together 4. measure out milk and vanilla 5. add the flour and milk mixtures to the butter/sugar alternating between flour and milk and beating well after each addition 6. set aside. 7. in a clean mixer bowl, beat egg whites until soft peaks form 8. fold egg whites into cake batter until incorporated 9. scoop batter into the prepared cupcake pans 10. bake at 350 degree for approximately 19 minutes. Lavender Cream: 1. add sugar and water to a small saucepan set over medium high heat 2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon 3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes 4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool for at least five minutes 5. add heavy cream to the bowl of electric mixer and beat with the whip attachment until soft peaks form 6. once sugar mixture is cool to the touch, drizzle into the cream while beating on medium high 7. continue to beat on high until firm peaks form FROSTING: 1. soften butter in the mixer on high speed 2. add cream cheese and beat until combined 3. add about half of the confectioners' sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine 5. add remaining confectioners' sugar in stages until desired consistency and sweetness is achieved 6. add purple food coloring and mix until consistent color is achieved Assembly 1. using a melon baller, scoop out a bit of the cooled cupcakes 2. using a small spoon or a pastry bag, fill each cavity with lavender cream 3. trim off some of the scooped out cupcake and place back over the cavity 4. pipe cream cheese frosting over the top 5. sprinkle lightly with lavender leaves; top with a purple pansy flower

LAVENDER LEMON CUPCAKES

Steps:

• Place the dried lavender flowers in a small bowl or custard dish. Start with 2 Tbs of boiling water to cover them. Add more if needed to just cover the flowers. Steep 10-20 minutes or until the water is purplish-gray. Strain the flowers, keep the water. Set this aside to cool.
• Preheat oven to 350 degrees. Spray/line muffin pan.
• Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok.
• In a bowl, sift together the flour, corn starch, baking power, baking soda and salt.
• In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water.
• Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well.
• Sift in the dry mixture and beat until smooth.
• Fill lined/sprayed muffin cups about 3/4 full.
• Bake at 350 degrees for 20 minutes.
• Remove from pan when done and allow to cool completely before frosting.
• Frosting Instructions:.
• Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar.
• Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes.
• Place frosting in a pastry bag with decorating tip. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes.
• Voila! You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc.

LAVENDER CUPCAKES WITH HONEY FROSTING RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Line muffin tins with cupcake liners. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture. Add the flour mixture to the butter mixture. Stir in the milk. Scoop batter evenly into lined muffin tins. Bake for 18 to 24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for 5 to 10 minutes, then remove to a wire rack to cool completely. FROSTING: In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake's surface, and slowly swirl in wider circles. It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl. You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife. Lightly drizzle a little honey on top of the frosting and enjoy!

EARL GREY LAVENDER CUPCAKES

Steps:

• FOR THE CUPCAKES
• Place the milk in a microwave-safe bowl, and heat it for 90 seconds, or until it is hot but not boiling. Add the tea bags and dried lavender, stir briefly, and cover with a piece of foil. Infuse the hot milk for 12-15 minutes, until the milk is a caramel color and very fragrant. Pour the milk through a wire strainer into a measuring cup, to remove the tea bags and lavender. Squeeze the bags over the milk to extract all of the flavor. You should have 1 cup of milk. If you have a little more, discard the extra, and if you don't have enough, add a bit more milk until it measures 1 cup. Cool the milk until it is room temperature.
• Preheat the oven to 350, and line cupcake tins with paper liners. Whisk together the flour, baking powder, and salt, and set aside for a moment.
• Combine the butter and granulated sugar in the bowl of a large stand mixer fitted with a paddle attachment. Beat them on medium-high speed for about 5 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix it in as well.
• With the mixer on low speed, add a third of the flour mixture, and once it is incorporated, add half of the milk. When that's mixed in, add half of the remaining flour, then add the rest of the milk, and finish by adding the last of the flour. Stop the mixer when there are a few streaks of flour remaining. Use a spatula to scrape down the bottom and sides of the bowl.
• Scoop the batter into the prepared cupcake tins, filling them about ¾ full. Bake for 20-25 minutes, rotating halfway through, until the tops are golden brown and spring back lightly when pressed. Cool completely on a wire rack before frosting them.
• FOR THE BUTTERCREAM
• Place the water in a microwave-safe bowl or measuring cup, and heat it for 90 seconds, or until it is hot but not boiling. Add the tea bags and dried lavender, stir briefly, and cover the bowl with a piece of foil. Infuse the hot water for 15 minutes. After 15 minutes, pour the water through a wire strainer into a medium saucepan, to remove the tea bags and lavender. Squeeze the bags over the pan to extract all of the flavor.
• Add the granulated sugar to the water and stir. Place the pan over medium-high heat and stir until the sugar dissolves. Insert a candy thermometer and cook until it reaches 245 degrees F.
• While you are waiting for the sugar syrup to reach the proper temperature, place the room temperature egg whites in the bowl of a large stand mixer fitted with a whisk attachment. When the water mixture is around 220 F, start whipping the egg whites. Turn the mixer to medium speed and beat until the whites look foamy. Stop the mixer briefly and add the cream of tartar. Turn the mixer back on and begin to whip on medium-high speed until the whites are stiff but not crumbly. You can turn the mixer off if the egg whites are finished before the syrup is ready.
• When the whites are stiff and the sugar syrup is 245 degrees, turn the mixer back on to medium-high and pour the syrup into a cup or pitcher with a spout. Slowly and carefully pour the hot syrup down the sides of the bowl into the egg whites while the mixer is running. The whites will rise in volume. After all of the syrup is added, and the whites are large, shiny, and voluminous, turn the mixer to medium-low and whip until the sides of the bowl feel room temperature, not warm. This may take anywhere from 10-20 minutes.
• Once the egg white mixture has cooled, gradually add the butter bit by bit until it is all incorporated. It should be cool but pliable to the touch-not melted or greasy, but not rock-hard either. Occasionally as you're adding the butter, take a break and scrape down the sides of the bowl with a spatula. As you add the butter the egg white mixture will deflate and might look soupy or curdled. If it looks soupy or broken, continue to whip the frosting until it comes back together. Eventually you will have a smooth, satiny frosting. Add the vanilla and salt, and mix until it's well incorporated.
• The buttercream can be made in advance and kept at room temperature if you're going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.
• To decorate the cupcakes, fit a piping bag with a large rose tip and fill it with frosting. Place the wide end of the tip in the center of a cupcake and the narrow end at the edge of the cupcake. Squeeze the bag while you move the tip up and down and rotate the cupcake, making a ruffle around the edge of the cupcake. Repeat with a second layer, and continue to add layers of ruffles, moving the tip more toward the center for subsequent layers so the frosting ruffles taper toward the top. Finish with a few candy pearls or a molded chocolate.

PRETTY LITTLE LAVENDER FAIRY CAKES - CUPCAKES

Steps:

• Preheat the oven to 200ºC/gas mark 6 and line a 12-bun tin with paper cases.
• Put all the ingredients for the fairy cakes, except for the milk, into the bowl and mix well with a hand held mixer for about 2-3 minutes.
• Mix once more, adding enough milk to make a batter with a smooth texture.
• Pour the fairy cake batter into the waiting cake cases.
• Bake for about 10 to 15 minutes, by which time the sponge should be cooked through and springy to the touch.
• Remove from the oven, leave for 5 minutes or so, then arrange the fairy cakes in their paper cases on a wire rack to cool.
• Whilst they are cooling, make the icing.
• I like this to be pale violet in colour and to run off the cakes slightly - not too thick. So add the water to the icing sugar and gradually add the food colouring until the desired colour has been reached. The icing should be fairly loose, but not too runny.
• Top each fairy cake with the icing - it does NOT matter if it drizzles down the sides of the cake cases!
• Top each fairy cake with a little sprig of lavender before the icing's set dry.