How to Make Lavender Cupcakes with Butter Cream Frosting

Beautiful and perfumed lavender is also edible.

Lavender is used in everything from soaps to bubble baths to face creams for its unique scent. This is a delicious recipe for lavender cupcakes with butter cream frosting.

Things You'll Need

• 12-count muffin pan
• Paper cupcake liners
• Food processor
• 1/2-cup granulated sugar
• 1/4-tsp dried lavender flowers
• 1/2 cup butter (at room temperature)
• 2 eggs
• 1 cup flour
• 2 tbsp milk
• 3 sticks unsalted butter, softened
• 1 pound confectioners' sugar, sifted
• 1/2-tsp pure vanilla extract

Instructions

1. Preheat the oven to 350° F. Meanwhile, line a 12-count muffin pan with paper liners. Put the sugar and lavender flowers in a food processor and process the mixture briefly to combine.

2. Mix the lavender sugar into a bowl with 1/2-cup room temperature butter and beat together until the mixture is light and fluffy. Beat the eggs into the butter mixture one at a time, then sift in the flour and fold gently. Stir in the milk, then fill the muffin cups two-thirds full with the lavender cupcake batter.

3. Bake for about 15-20 minutes, until the cupcakes have risen and a cake tester inserted in the center comes out clean. Transfer the cupcakes to a wire rack to cool for about 30 minutes while you make the frosting.

4. Beat three sticks of unsalted butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce the speed to medium and add the sugar, 1/2-cup at a time, beating after each addition, about 5 minutes. Add the vanilla, and beat until butter cream is smooth.

5. Once your lavender cupcakes have cooled, frost with the butter cream.

Tips & Warnings

• If you have additional lavender flowers, you can use them as a garnish.