Lavender Cupcakes Recipes

LAVENDER-HONEY CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
• Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes. Honey Frosting
• Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.

LAVENDER AND VANILLA CUPCAKE RECIPE

Steps:

• Line each cup of a 12-hole muffin tin with a cupcake insert.
• Put all the cake ingredients except the lavender in either a stand mixer or baking bowl, and beat together to create a lovely smooth cake batter. Add the lavender and stir again.
• As carefully as you can, divide the mixture evenly between the cupcake inserts. Using the back of a teaspoon, ever so gently, smooth the surface of the mixture. This is to assist in having evenly sized cakes.
• Pop into the middle shelf of the oven and bake for 20 minutes until risen and golden brown.­ Remove from the oven and leave to cool for 5 minutes, then take each cake from the tin and leave to cool completely on a wire cooling rack.
• Put the butter, the vanilla , and milk in a large bowl. Sift in half the sugar and a few drops of lavender food coloring-only add a little. You can always add more if needed. Beat fiercely with a wooden spoon to create a light, airy cream.
• Continue beating as you add the remaining sugar and a few tablespoons of milk if the mixture becomes too dry.
• Once the cupcakes are cold, it is time to be as artistic as you desire. Using a piping bag, pipe the buttercream onto the cakes in swirls, twists, ribbons, or however you wish. Finish with a sprinkling of culinary lavender. The cakes will only keep for a day when stored in an airtight tin, so best eat them as soon as you can.

LEMON LAVENDER CUPCAKES

Steps:

• To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
• Add the sour cream, vanilla extract and lemon zest and mix until well combined.
• Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Combine the dry ingredients in another bowl, then combine milk, water and lemon juice in a measuring cup.
• Add half of the dry ingredients to the batter and mix until well combined.
• Add the milk mixture and mix until well combined.
• Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Fill cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
• Add about half of the powdered sugar and mix until smooth.
• Add about 2 tablespoons of water or milk and the extracts and mix until smooth.
• Add the remaining powdered sugar and mix until smooth. Add additional water or milk, if needed.
• Add violet icing color to the frosting until it reaches the desired shade of purple.
• Pipe the frosting on top of the cupcakes using a closed star piping tip like this one. Top the cupcakes with a sprinkle of lavender and half a slice of lemon.

LEMON LAVENDER CUPCAKE (COPYCAT MAGNOLIA BAKERY)

Steps:

• Preheat the oven to 350 degrees.
• In a processor/blender, combine milk and lavender and pulse until blended. Set aside.
• In a bowl, combine dry batter ingredients (except sugar) until blended. Set aside.
• With mixer, combine butter and sugar until fluffy. Blend honey, then eggs, one at a time and lastly add vanilla and lemon. Slowly combine both wet and dry ingredients together, folding in the lavender mixture last, dispersing in the mixture.
• Pour into cupcake liners, filling 2/3 full. Back for 15 - 18 minutes until golden. Remove and allow to cool.
• Add butter and sugar together in a stand mixer, adding cream slowly until smooth.
• Then beat on high for 2-3 minutes.
• Add lemon and beat again for another 1 minute to blend.
• Spread on cupcakes or use a piping bag to complete the charm.

LAVENDER CUPCAKES

Steps:

• CUPCAKES:.
• Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
• Put the sugar and lavender flowers in a food processor. Process briefly to combine.
• Tip the lavender sugar into a bowl with the butter and beat together until pale 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 spoon the mixture into the muffin cups.
• Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
• DECORATING:.
• To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
• Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.

LAVENDER LEMON CUPCAKES

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan and spray with baking spray.
• In a large bowl, beat together eggs, lemon zest, vanilla extract, and lavender extract until fluffy and light.
• Add in granulated sugar and whip until fluffy and well combined.
• Mix in vegetable oil and sour cream until smooth.
• Sift in flour, baking powder, baking soda, and salt. Fold until just combined.
• Use a cupcake scoop or measuring cup to fill cupcake liners two-thirds full. Drop onto counter from 3 inches high to eliminate air bubbles.
• Bake in preheated oven 18-20 minutes or until centers are springy to the touch and a toothpick comes out with a few moist crumbs. Allow to cool completely before decorating.

LEMON LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
• For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
• In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
• Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
• For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
• In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
• Pipe the frosting onto the cupcakes and garnish with the edible flowers.

LAVENDER HONEY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
• Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
• For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
• Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.

LAVENDER CUPCAKES

Steps:

• CAKES: 1. soften butter in the mixer on high speed 2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes 3. sift flour, baking powder, and salt together 4. measure out milk and vanilla 5. add the flour and milk mixtures to the butter/sugar alternating between flour and milk and beating well after each addition 6. set aside. 7. in a clean mixer bowl, beat egg whites until soft peaks form 8. fold egg whites into cake batter until incorporated 9. scoop batter into the prepared cupcake pans 10. bake at 350 degree for approximately 19 minutes. Lavender Cream: 1. add sugar and water to a small saucepan set over medium high heat 2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon 3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes 4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool for at least five minutes 5. add heavy cream to the bowl of electric mixer and beat with the whip attachment until soft peaks form 6. once sugar mixture is cool to the touch, drizzle into the cream while beating on medium high 7. continue to beat on high until firm peaks form FROSTING: 1. soften butter in the mixer on high speed 2. add cream cheese and beat until combined 3. add about half of the confectioners' sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine 5. add remaining confectioners' sugar in stages until desired consistency and sweetness is achieved 6. add purple food coloring and mix until consistent color is achieved Assembly 1. using a melon baller, scoop out a bit of the cooled cupcakes 2. using a small spoon or a pastry bag, fill each cavity with lavender cream 3. trim off some of the scooped out cupcake and place back over the cavity 4. pipe cream cheese frosting over the top 5. sprinkle lightly with lavender leaves; top with a purple pansy flower