Lavender And Almond Cupcakes Recipe

Name: Lavender And Almond Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cupcakes; 3.5 ounces wheat flour; 3.5 ounces rice flour; 3.5 ounces almond flour; 4.5 ounces sugar; 3 teaspoons baking powder; 120 milliliters buttermilk; 80 milliliters milk; 3.5 ounces butter, melted; 2 eggs, slightly beaten; 1 tablespoon dried lavender flowers; For the topping; brown sugar; ground almonds; dried lavender flowers

Servings: persons

For the cupcakes
3.5 ounces wheat flour
3.5 ounces rice flour
3.5 ounces almond flour
4.5 ounces sugar
3 teaspoons baking powder
120 milliliters buttermilk
80 milliliters milk
3.5 ounces butter, melted
2 eggs, slightly beaten
1 tablespoon dried lavender flowers
For the topping
brown sugar
ground almonds
dried lavender flowers

1
Preheat oven to 375u00b0F.
2
In a bowl sift the three flours and baking soda. Stir in sugar. Mix well and make a well in the center.
3
In another bowl combine eggs, buttermilk and milk. Pour the eggs and buttermilk mixture in the flour well. Pour in melted butter, too. Mix with a wooden spoon, but be careful not to stir too much because the cupcake mixture must be rather lumpy.
4
Pour mixture into a cupcake mould, filling each slot with a spoonful of mixture (about 3/4 of the whole slot). You can either grease the mould with butter or use paper baking cups.
5
Sprinkle the top of each cupcake with brown sugar, ground almonds and lavender flowers.
6
Bake for about 10-15 minutes till the core is dry and cupcakes are golden and puffed.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cupcakes, 3.5 ounces wheat flour, 3.5 ounces rice flour, 3.5 ounces almond flour, and more.

Yes, Lavender And Almond Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lavender And Almond Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions