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Lavender Cupcakes Recipe

How to make Lavender Cupcakes


    Lavender cupcakes are simple to make, uniquely flavored and simply delicious!

Lavender Cupcakes Recipe


    Lavender cupcakes may be made at home using either fresh Lavender flower from your own garden or dried Lavender buds. Use 1/4 cup dried Lavender buds or 1/3 cup fresh Lavender flower blooms harvested from plants that are free from any possible chemicals such as fertilizers or yard sprays. You may want to grind the dried Lavender, I usually use a mortar and pestle.

    The fresh Lavender will need to have the flower buds stripped off the flower heads. Using a knife finely chop the flower buds up prior to adding them to the cupcake batter. No one wants a big Lavender bud between their teeth. Preserve some fresh Lavender flowers for garnishing the cupcake tops which make for a very pretty presentation. See Lavender Cupcake Recipe below.


Lavender Cupcake Recipe:


2 cups unsalted butter (4 sticks room temperature) divided for cake/frosting
2 cups granulated sugar (I prefer raw sugar)
4 large eggs (room temperature)
1 1/2 cups self-rising flour (or substitute 1 cup all purpose + 1 1/2 tsp baking powder + 1/2 tsp salt)
1 1/2 cups all purpose flour (I prefer unbleached)
1 1/2 cups milk divided for cake/frosting
3 tsp pure vanilla extract divided for frosting or 1 teaspoon Lavender Extract (You may use a combination of the two - use a lesser amount or omit Lavender extract entirely if using Lavender flower in batter. Flavor can get overpowering!)
8 cups confectioners' sugar (for frosting)
1/4 cup dried or 1/3 cup fresh Lavender flower (ground or chopped finely)


    Preheat oven to 350 degrees F. Cream 2 sticks of butter with granulated sugar until smooth and fluffy. Add eggs one at a time. Combine all dry ingredients (flours and Lavender flower) in a separate bowl. Combine the liquids together (1 cup milk and 2 tsp of extracts.) Add dry ingredients to butter mixture in four parts alternating with the liquids. Beat well after each addition.

    Place cupcake liners in two 12 cup muffin tins. Fill each liner only halfway with batter. Bake for 20-25 minutes until tops are lightly golden and batter springs back when touched. You may use a toothpick to check if done. Cool completely before frosting.

Lavender Cupcake Frosting:


    Beat 2 sticks of butter with 4 cups of confectioners' sugar, 1/2 cup of milk and 1 1/2 teaspoons of your desired extracts. Beat until smooth then add the rest of the confectioners' sugar until the desired frosting spreading consistency has been achieved.

    Frost each cupcake and then garnish your Lavender cupcakes with fresh Lavender blossoms using a single one on top of each individual cupcake. Individual flowers may be removed from the flower head using clean tweezers and placed as well.

Just look how pretty these Lavender cupcakes are!

Lavender Cupcakes


Lavender Flower extract may be used as simple way to get that Lavender flavor! You may add it to the cake or the frosting. Just use a light hand as you may always increase the intensity of the flavor.


         Lavender Cupcakes




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