Lavender cupcakes are soft, tender and fluffy with a delicate floral flavor. Lavender extract and dried lavender buds infuse these delicious cupcakes with an irresistibly fresh and herby flavor that pairs beautifully with a generous swirl of creamy Ermine frosting.
These easy lavender cupcakes are the perfect sweet indulgence for springtime gatherings and summer-y special occasions!
Lavender has a distinct floral flavor that we just can’t get enough of! It’s elegant and sophisticated yet still tastes light, fresh and delicate.
And now this lavender cupcakes recipe is a new favorite!
Lavender cupcakes with dried lavender plus lavender extract results in the perfect lavender flavor that is distinct but not overpowering.
Top them with rich ermine frosting or our easy cream cheese frosting– both of them make the perfect finishing touch to the tender lavender cake.
Why This Recipe Works
This lavender cupcakes recipe makes delicious and elegant cupcakes that don’t require much effort. They’re the perfect cupcake for baby showers, birthdays, and virtually any special occasion that calls for cake!
Our lavender cupcakes are:
- soft and fluffy
- easy to make
- perfect for any occasion
Ingredients for Lavender Cupcakes
If working with culinary lavender is new for you, we’re happy to share that it’s incredibly easy! You might be able to find culinary lavender extract and dried culinary lavender buds at your grocery store, but if you can’t, Amazon is always a great option.
For delicious lavender cupcakes, you will need these simple ingredients:
- cake flour (not all-purpose flour- very important for tender and moist cupcakes)
- sugar, superfine is best
- baking powder
- butter, softened at room temperature
- vegetable oil
- whole milk, at room temperature
- pure vanilla extract
- culinary lavender extract and dried culinary lavender buds
As for the frosting, you can go a number of different directions here. Instructions for ermine frosting are included in our recipe card below, but you can also prepare cream cheese frosting (as we have in our chocolate cake recipe), lavender frosting or even an Italian meringue buttercream.
How to Make Lavender Cupcakes
This lavender cupcake recipe is a breeze! You’ll need a standard, 12-cavity cupcake pan or muffin pan lined with paper cupcake liners.
Here’s a quick look at the steps required. As always, scroll to the bottom of the page to check out the full printable recipe card.
- Mix the dry ingredients in a mixing bowl. Add the soft butter and oil, then mix on low until the flour mixture is evenly blended and resembles damp sand.
- Add the egg whites and beat on medium speed. Add the egg yolk and mix for another 30 seconds.
- In a separate bowl, whisk the milk with vanilla and the lavender extract. Add the wet mixture to the batter and mix.
- Fold in half of the ground lavender buds, taste the batter and increase the lavender buds if necessary.
- Scoop the cupcake batter into the prepared cupcake liners and bake.
- Remove the pan from the oven and cool for 10 minutes, then transfer each cupcake to a wire rack to finish cooling.
To Make the Ermine Frosting:
Ermine frosting is an old-fashioned frosting recipe that requires a mixture of flour, granulated sugar (not powdered sugar or confectioners’ sugar) and milk
- In a medium saucepan, whisk the flour, sugar and salt together.
- Stir in the milk and cook, stirring until the mixture gets thick. Transfer to a shallow dish, and let it cool to room temperature.
- Beat the butter on high speed. Add the cooled mixture a tablespoon at a time, beating well after each addition. Add the vanilla and continue beating until the frosting is creamy and fluffy.
Tips for the Best Lavender Cupcakes
- Lavender extract is super potent, and you will need to drop in a couple of drops at a time. Mix it well and then taste it to determine if you need more. I felt that three drops gave me the perfect results.
- If you do not have lavender extract, no worries! Heat the milk with one teaspoon of dried culinary lavender. Bring it to a boil, remove it from the heat and let it steep until it is room temperature.
Strain the infused milk through a sieve before adding it to the cupcake batter.
- Dried lavender buds are fragrant- less is more! They are best ground in a pastel dish or spice grinder before adding to the batter.
- Store any leftover frosting in an air-tight container and keep it refrigerated for one week or in the freezer for up to 3 months. To use, bring to room temperature and re-whip.
This might just become your new favorite cupcake recipe! Cake flour creates a light, moist and fluffy cupcake infused with that delicate floral flavor of lavender. And the delicious frosting on top is sweet but less sweet than traditional American buttercream.
Some Other Recipes We Are Sure You Will Love:
Lavender syrup is perfect for cakes, cocktails, and so much more! A little drizzle of this homemade simple syrup with its lovely floral flavor will easily elevate a recipe.
Lavender Cheesecake is rich and creamy and infused with the delicate floral flavor of lavender. It’s an extra special treat when lavender is in season!
Carrot Cake Cupcakes are one of our favorites. This easy recipe is a dream: moist and tender with the perfect blend of warm spices!
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For the Lavender Cupcakes
- 1-1/3 cup cake flour (150 grams)
- 3/4 cup sugar, superfine is best (175 grams)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter (5 tablespoons) softened at room temperature
- 2 tablespoons vegetable oil
- 2 egg whites (room temperature)
- 1 egg yolk (room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 4-5 drops culinary lavender extract (see Notes)
- 1/2 teaspoon, dried culinary lavender buds, pulverized
For the Ermine Frosting:
- 2/3 cup (80 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 1/8 teaspoon salt
- 2 cups whole milk
- 2 cups (4 sticks) butter, room temperature
- 1 teaspoon vanilla extract (see Notes)
For the Lavender Cupcakes:
- Preheat the oven to 350°F and line a standard 12-cavity cupcake/muffin pan.
- Mix the dry ingredients on slow speed for 1 minute to combine. Add the soft butter and the oil. Mix on low speed with an electric mixer until evenly blended and resembling damp sand.
- Add the egg whites, one at a time and beat on medium speed for 30 seconds after each addition, stopping and scraping down the sides and bottom of the bowl.
- Add the egg yolk and beat for another 30 seconds, building the structure of the cake. Scrape down the bottom and sides of the bowl.
- In a small bowl, whisk the milk with the vanilla and the lavender extract (see Notes).
- With the mixer on low speed add this mixture to the batter in three portions, beating for 30 seconds after each portion and scraping the bowl.
- Increase the mixer speed to medium and beat for another 30 seconds.
- By hand, fold in half of the ground lavender buds, taste the batter and increase the lavender buds if necessary. *Keep in mind that heat releases the fragrant taste, so use sparingly.
- Scoop the batter into the prepared cupcake liners, filling 2/3 full.
- Transfer to the oven and bake for 18-20 minutes, until a toothpick inserted into the center comes out with a few crumbs stuck to the toothpick.
- Remove the pan from the oven and cool 10 minutes, then transfer each cupcake to a wire rack to finish cooling.
For the Ermine Frosting:
- In a medium saucepan, whisk the flour, sugar and salt together.
- Add the milk, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish. Cover with plastic wrap, set on the countertop and allow to cool to room temperature (or to about 65°F)
- Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 5 minutes. Add the cooled mixture a tablespoon at a time, beating well after each addition until all the cooked mixture is incorporated into the butter. Add the vanilla and continue beating until the frosting is creamy and fluffy, about 5 minutes.
- Pipe the frosting onto completely cooled cupcakes. Store any leftover frosting in an air-tight container and keep refrigerated for 1 week or in the freezer for up to 3 months. To use, bring to room temperature and re-whip
- Lavender extract is super powerful and you will need to drop in a couple drops at a time, mix it well and then taste it to determine if you need more. I used 3 drops and was delighted with the results.
- If you do not have lavender extract you could substitute by heating the milk that is listed in the ingredients with 1 teaspoon of dried culinary lavender. Bring the milk to a boil, remove from the heat and let it steep until it is room temperature, then strain it through a sieve before adding to the cake batter.
- Dried lavender buds are fragrant and less is more. They are best ground in a pastel dish or spice grinder before adding to the batter.T
- he key to a perfectly fluffy ermine frosting is having the cooked mixture at room temperature without even a hint of warmth. To cool it quickly you can spread it out on a plate to bring it to room temperature. Alternatively, you can place it into the refrigerator for 5-10 minutes.
- Let the butter come to room temperature before you start beating it.
- Room temperature butter will register 65°F with an instant-read thermometer, or leave an indentation when gently pressed with a finger.
- Powdered vanilla is pure vanilla and is a white powder. It can replace measure for measure for vanilla extract and will not discolor the frosting.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 225mgCarbohydrates: 48gFiber: 1gSugar: 16gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.