Lavender and Vanilla Cupcake Recipe
Homemade cupcakes infused with culinary lavender and vanilla achieve an elevated flavor profile.
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Instructions
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Preheat oven to 350°F (175°C) and line a 12-hole muffin tin with cupcake inserts.
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Combine all cake ingredients except lavender in a mixer or bowl and beat until smooth, then stir in the lavender.
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Divide the batter evenly into the prepared inserts and smooth the surface.
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Bake for 20 minutes until risen and golden brown.
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Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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For the frosting, combine butter, vanilla, and milk in a bowl; sift in half the sugar and lavender food coloring, then beat until light and airy.
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Add the remaining sugar and more milk if needed, continuing to beat until a smooth buttercream forms.
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Once cupcakes are cold, pipe the buttercream onto them and sprinkle with culinary lavender.