Lovely Lavender Cupcakes

Lavender Cupcakes - web ready hero (2 of 2)

These Lavender Cupcakes are sweet and buttery but not too heavy, and their floral flavour makes them perfect for spring and summer!

Lavender Cupcakes

What you need:
For the Cupcake

  • 1/2 cup (125 mL) softened butter
  • 1 cup (250 mL) Redpath Granulated Sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla extract
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 2 tbsp. (30 mL) chopped dried lavender
  • 2/3 cup (150 mL) 10% cream

For the Vanilla Bean Frosting

  • 1/2 cup (125 mL) softened butter
  • 2 cups (500 mL) Redpath Icing Sugar
  • 1 tbsp (15 mL) milk
  • 1 tsp (5 mL) vanilla extract
  • 1 vanilla bean (Optional: You can leave the vanilla bean out, but it will add a lovely vanilla flavour to your frosting)

How to prepare:
For the Cupcake:
1. Preheat oven to 350°F (176°C). Line a 12 standard sized muffin tin with paper liners.

2. Cream the butter and sugar together until light and fluffy.

Beat butter and sugar

3. Add vanilla and eggs one at a time, mixing after each addition.

Add eggs

Add egg

4. Chopped the dried lavender until fine, or grind using a mortar and pestle. This helps to release the flavour when you add it to the batter.

Chop Lavender

5. In a separate bowl, whisk together the flour, baking powder, and chopped lavender.

Chopped lavender

Whisk dry ingredients

6. Alternate mixing the dry ingredients and the cream into the butter mixture, beginning and ending with the dry. Adding the dry and wet ingredients alternately like this helps keep your cupcake batter nice and light.

Add flour alternatively with milk

Add milk alternatively to batter

Mix batter

7. Fill lined cupcake tins about 3/4 full with batter.

Spoon batter into cupcake liners

Cupcake batter ready for baking

8. Bake for 12 – 14 minutes. Let cool completely before icing.

Baked lavender cupcakes

For the Vanilla Bean Frosting

1. Combine softened butter with 1/2 cup (125 mL) of icing sugar. Beat until combined.

Add icing sugar

2. Add another 1/2 cup (125 mL) of icing sugar.

Add more icing sugar

3. Add the milk and mix well.

Add milk to icing

4. Keep adding the icing sugar until all 2 cups have been blended into the butter mixture. Feel free to add more icing sugar if you’d like an even thicker icing.

5. Slice the vanilla bean in half. Gently scrape out the vanilla seeds using the tip of a knife, then add them to the frosting. Add the vanilla extract and mix until smooth.

Slicing open the vanilla bean

Add vanilla bean seeds

6. Add a small amount of purple gel food colouring to the icing, or a mixture of blue and red food colouring. Mix in until the colour has been evenly distributed. Don’t add too much food colouring if you’d like a pastel coloured icing, but feel free to add more if you’d prefer a more dramatic colour.

Adding colour to icing

Icing is ready for piping
Icing is ready for piping

7. Fit a piping bag with a leaf tip (if creating a petal design), then place in a tall glass with the sides of the piping bag hanging over the edges. Fill the bag with frosting, then lift the piping bag out of the glass and twist it closed tightly.

Filling piping bag

Filled Piping Bag

8. Apply pressure on the top of the piping bag and guide the tip as you ice your cupcakes. We created a pretty flower, but feel free to decorate your cupcakes with your own design. We’d love to see what you come up with!

Piping petals

Icing on the Cupcake

9. Add sprinkles on top and serve immediately, or store in an airtight container for up to 4 days.

Lavender Cupcakes - web ready hero (1 of 2)