1. Recipes
  2. Dessert
  3. American
  4. Lavender Cupcakes with Lavender Buttercream Frosting

Let the lavendar soak in the milk overnight. You can use a normal cupcake pan and it makes 12 cupcakes. HINT: 5/8 cups of milk is 1/2 cup plus 2 tlbs. 1-1/8 cups of flour is 1 cup plus 2 tlbs.

Mood: vegetarian
Prep Time: 30 min
Rest Time: 720 min
Cook Time: 20 min
Makes: 6.0 large cupcakes

    Food Stuffs
  • 5/8 cup whole milk
  • 4 tlbs dried lavender
  • 1-1/8 cup cake flour
  • 2 tsp baking powder
  • 3/4 cup white sugar
  • 3 tlbs butter
  • 1 eggs
  • 2 cups confectioners sugar
  • 5 tlbs butter
    Equipment
  • mixing bowl
  • measuring spoon
  • measuring cup
  • muffin pan
    Steps for Completion
  1. Mix together the milk and lavender in a sealed container and refrigerate over night. 5/8 cups of milk is 1/2 cup plus 2 tlbs.
  2. Preheat oven to 350°F. Sift together the flour, baking powder, and sugar. 1-1/8 cups of flour is 1 cup plus 2 tlbs.
  3. Mix in 3 tlbs of softened butter, one egg, and 0.5 cup of the lavender infused milk.
  4. Spoon into muffin pan and cook for 20 minutes or until toothpick comes out clean.
  5. While cupcakes are cooking, mix 5 tlbs of softened butter with the rest of the lavender milk and confectioners sugar.
  6. Let the cupcakes cool then ice them and enjoy.