How many servings does this recipe make?

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

What ingredients do I need for Luscious Lavender Cupcakes?

You need 10 ingredients. The key ingredients include: 3 teaspoons Dried Lavender Buds, Divided, 1/2 cups Plus 2 Tablespoons Whole Milk, 3/4 cups Superfine Sugar, 2 cups Confectioners Sugar, and more.

Is Luscious Lavender Cupcakes suitable as baking & desserts?

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

How do I store leftover Luscious Lavender Cupcakes?

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.

Luscious Lavender Cupcakes Recipe

Name: Luscious Lavender Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons Dried Lavender Buds, Divided; 1/2 cups Plus 2 Tablespoons Whole Milk; 3/4 cups Superfine Sugar; 2 cups Confectioners Sugar; 1 cup Sifted All-Purpose Flour; 1-1/2 teaspoon Baking Powder; 1 stick Unsalted Butter, Room Temperature, Divided; 1 whole Egg; 3 drops Red Food Coloring; 3 drops Blue Food Coloring

1

(Recipe courtesy of Dawn at Beat Until Fluffy. See related blog post link.)

2

Place one teaspoon of lavender buds and milk in a small saucepan over medium heat. Scald the milk and pour into a heatproof container. Chill in the fridge.

3

Place superfine and confectioner's sugar each in their own zip lock bag (quart size works fine) or tupperware. Add one teaspoon of lavender buds to each. Stir, seal and allow to rest for several hours, or as long as you like-the scent will just get stronger.

4

Heat your oven to 325 degrees. Place muffin cups in your muffin pan, or place the cups on a cookie sheet if you do not have a muffin pan. Spritz the cups with cooking spray. Sift flour and baking powder together, set aside. Strain the superfine sugar. Strain the scalded milk of lavender buds and set 2 tablespoons of it aside, leaving about 1/2 cup for the batter. Place superfine sugar, 3 tablespoons of the butter and the egg in your mixer bowl and beat well. Add sifted flour/baking powder to the batter and combine. Keep the mixer going and slowly add 1/2 cup of the scalded milk and 'Beat Until Fluffy.' Scoop batter into muffin cups, filling each one halfway. Bake for 22-25 minutes or until golden brown. Let the cupcakes cool until you can handle them and remove to wire racks. You'll get 12 average-sized cupcakes out of this recipe with a little batter left over.

5

Frosting:

6

Sift lavender buds from confectioner's sugar. Place confectioner's sugar, remaining 5 tablespoons butter and 3 drops each of blue and red food coloring in your mixer bowl. Mix until combined. With the mixer running, slowly pour in remainder of scalded milk and 'Beat Until Fluffy.' The longer you beat this frosting, the more 'fluff' it will acquire. I beat mine for about 8 minutes today. Afterwards, I put the frosting in a zip lock bag and snipped off one corner so I could pipe the frosting onto the cupcakes.

Luscious Lavender Cupcakes

How did you like this recipe?

Frequently Asked Questions