Yield: 12 cupcakes

Lavender Cupcakes

lavender cupcake with ermine frosting and lavender blooms

These Lavender Cupcakes are soft, fluffy and have a delicious floral flavor. We have topped each cupcake with a generous swirl of creamy ermine frosting .

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

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)

Instructions

For the Lavender Cupcakes:

  1. Preheat the oven to 350°F and line a standard 12-cavity cupcake/muffin pan.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, whisk the milk with the vanilla and the lavender extract (see Notes).  
  6. 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.  
  7. Increase the mixer speed to medium and beat for another 30 seconds. 
  8. 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.
  9. Scoop the batter into the prepared cupcake liners, filling 2/3 full.   
  10. 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.
  11. 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:

  1. In a medium saucepan, whisk the flour, sugar and salt together.  
  2. 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)
  3. 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. 
  4. 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

Notes

  • 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.

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