Lavender-Iced Brownie Cupcakes Recipe

Name: Lavender-Iced Brownie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 2 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) plus 2 1/2 tablespoons unsalted butter, cut into pieces, room temperature; 3 1/2 ounces unsweetened chocolate, finely chopped; 1 1/3 cups sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; Lavender Icing (recipe follows); Crystallized Flowers (page 322); 1/3 cup milk; 1/2 teaspoon dried lavender (see Sources, page 342); 3 cups confectioners sugar, sifted; Violet gel-paste food color; (makes enough for 24 cupcakes)

Servings: persons

3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 1/2 tablespoons unsalted butter, cut into pieces, room temperature
3 1/2 ounces unsweetened chocolate, finely chopped
1 1/3 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Lavender Icing (recipe follows)
Crystallized Flowers (page 322)
1/3 cup milk
1/2 teaspoon dried lavender (see Sources, page 342)
3 cups confectioners sugar, sifted
Violet gel-paste food color
(makes enough for 24 cupcakes)

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, baking powder, and salt.
4
Melt butter and chocolate in a heatproof bowl set over (not in) a pan of simmering water; stir until smooth.
5
Remove from heat, and let cool slightly.
6
With an electric mixer on medium speed, beat chocolate mixture and sugar until combined.
7
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
8
Beat in vanilla.
9
Reduce speed to low.
10
Add flour mixture, and beat until just combined.
11
Divide batter evenly among lined cups, filling each two-thirds full.
12
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17 minutes (cupcakes will not be domed).
13
Transfer to wire racks to cool completely.
14
To finish, use a small spoon to coat cupcakes with icing, covering tops completely.
15
Let set, about 1 hour.
16
Top with crystallized flowers.
17
Iced cupcakes can be stored up to 2 days at room temperature in airtight containers.
18
Bring milk and lavender just to a boil in a saucepan.
19
Remove from heat, and cover; let steep 10 minutes.
20
Strain through a fine sieve into a bowl, and discard lavender.
21
Whisk in confectioners sugar until smooth.
22
Strain again.
23
Add food color, a little at a time, stirring until desired shade is achieved.
24
Use immediately.

1347

kcal

Calories

Fat

251

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.
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: 3/4 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup (1 stick) plus 2 1/2 tablespoons unsalted butter, cut into pieces, room temperature, and more.

Yes, Lavender-Iced Brownie 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-Iced Brownie Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions