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lavender cupcake with ermine frosting and lavender blooms

Lavender Cupcakes

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 .
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 263kcal
Author: Pat Nyswonger

Ingredients

For the Lavender Cupcakes

  • 1-⅓ cup cake flour 150 grams
  • ¾ cup sugar superfine is best (175 grams)
  • 1-½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup butter 5 tablespoons softened at room temperature
  • 2 tablespoons vegetable oil
  • 2 egg whites room temperature
  • 1 egg yolk (room temperature
  • ½ cup whole milk room temperature
  • 1 teaspoon pure vanilla extract
  • 4-5 drops culinary lavender extract see Notes
  • ½ teaspoon dried culinary lavender buds, pulverized

For the Ermine Frosting:

  • ⅔ cup 80 grams all-purpose flour
  • 2 cups 400 grams granulated sugar
  • ⅛ teaspoon salt
  • 2 cups whole milk
  • 2 cups 4 sticks butter, room temperature
  • 1 teaspoon vanilla extract see Notes

Instructions

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

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

Serving: 1 | Calories: 263kcal | Carbohydrates: 48g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 225mg | Fiber: 1g | Sugar: 16g