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Lavender Vanilla Cupcakes – A Sweet Little Taste of Heaven on Earth

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Delectable vanilla cupcakes are topped with a mouth-watering lavender flavored buttercream frosting in this simple Lavender Vanilla Cupcakes recipe.

Delectable vanilla cupcakes are topped with a mouth-watering lavender flavored buttercream frosting in this simple Lavender Vanilla Cupcakes recipe.

I am a huge fan of lavender. From using lavender essential oil for aromatherapy and cleaning, to growing fresh lavender in my DIY indoor hanging herb garden – the uses for this fragrant flowering herb are endless!

Up until a few months ago, the only thing I hadn’t used lavender for was cooking. And while I knew you could, it actually took me quite awhile to get up the nerve to try it. Now that I have though, I love it.  And today I’m super excited to share one of my favorite recipes – delectable vanilla bean cupcakes topped with a lovely lavender buttercream frosting.

Adding lavender to this light and airy frosting gives it a heavenly, delicate flavor with the just the right amount of sweetness. And, of course, it smells amazing. As with any recipe that involves flowers, it’s best to err on the side of not using enough. You don’t want your food tasting like a bouquet!

Lavender Vanilla Cupcakes Recipe

For the Vanilla Cupcakes (makes 24)

Ingredients for Vanilla Cupcakes

  • 1 cup unsalted butter, at room temperature
  • 2-3/4 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1-3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • 1/2 vanilla bean, with the seeds scooped out

Instructions for Making Vanilla Cupcakes

  1. Preheat the oven to 350 degrees F., placing the rack in the middle of the oven.
  2. Line cupcake pans with paper liners and set aside.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. Then, in a small bowl, whisk together milk, vanilla extract and vanilla bean seeds. Set aside.
  5. Using an electric or a stand mixer fit with the paddle attachment, cream together the butter and sugar for about 3 to 5 minutes until light and fluffy. Make sure to occasionally scrape down the sides of the bowl to make sure everything is well incorporated.
  6. Next, add the eggs, one at a time, beating for one minute after each addition.
  7. Then, with the mixer on low-speed, alternate adding the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour.
    Pro Tip: when the batter is almost combined, stop the mixer and finish mixing with a spatula in order to ensure any flour bits at the bottom of the bowl are well incorporated.
  8. Divide the batter into the lined cupcake pan.
  9. Bake for 22 to 25 minutes or until golden.
  10. Allow cupcakes to cool in the pan for 15 minutes before removing to cool completely before frosting.

For the Lavender Frosting

Ingredients for Lavender Frosting

  • 1 cup butter (2 sticks) – real butter, not shortening or margarine or butter substitutes, at room temp.
  • 4 cups confectioners sugar
  • 2 tsp food grade lavender extract
  • 1 drop Wilton Purple Food Coloring

Directions for Making Lavender Frosting

  1. Place the butter in a bowl and whip for 2 minutes with the mixer on medium speed.
  2. Add the lavender and food coloring and continue mixing for another minute.
  3. Slowly add the confectioners sugar and continue mixing for 3 minutes or until light and fluffy, stopping occasionally to scrape the sides on the bowl.

Now all that is left is to frost each cupcake using your favorite frosting tip. I used star tips to get this particular design.

Lavender vanilla cupcakes finished

I hope you enjoy these Lavender Vanilla Cupcakes as much as I enjoyed making them!

Yield: 24

Lavender Vanilla Cupcakes

Lavender Vanilla Cupcakes

Delectable vanilla cupcakes are topped with a mouth-watering lavender flavored buttercream frosting is this simple Lavender Vanilla Cupcakes recipe.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

  • For The Vanilla Bean Cupcakes
  • 1 cup unsalted butter, at room temperature
  • 2-3/4 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1-3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • 1/2 vanilla bean, with the seeds scraped out
  • .
  • For the Lavender Frosting
  • 1 cup butter, 2 sticks - real butter, not shortening or margarine or butter substitutes, at room temp.
  • 4 cups confectioners sugar
  • 2 tsp food grade lavender extract
  • 1 drop Wilton Purple Food Coloring

Instructions

  1. For the Vanilla Bean Cupcakes
  2. Preheat the oven to 350 degrees F. with the rack in the middle of the oven.
  3. Line cupcake pans with paper liners and set aside.
  4. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  5. Then, in a small bowl, whisk together milk, vanilla extract and vanilla bean seeds. Set aside.
  6. Using an electric or a stand mixer fit with the paddle attachment, cream together the butter and sugar for about 3 to 5 minutes until light and fluffy.
  7. Make sure to occasionally scrape down the sides of the bowl to make sure everything is well incorporated.
  8. Next, add the eggs, one at a time, beating for one minute after each addition.
  9. Then, with the mixer on low speed, alternate adding the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour.
  10. Pro Tip: when the batter is almost combined, stop the mixer and finish mixing with a spatula in order to ensure any flour bits at the bottom of the bowl are well incorporated.
  11. Divide the batter into the lined cupcake pan.
  12. Bake for 22 to 25 minutes or until golden.
  13. Allow to cool in the pan for 15 minutes before removing to cool completely before frosting.
  14. .
  15. For the Lavender Frosting
  16. Place the butter in a bowl and whip for 2 minutes with the mixer on medium speed.
  17. Add the lavender and food coloring and continue mixing for another minute.
  18. Slowly add the confectioners sugar and continue mixing for 3 minutes or until light and fluffy, stopping occasionally to scrape the sides on the bowl.
  19. Now all that is left is to frost each cupcake using your favorite frosting tip. I used star tips to get this particular design.

Notes

Using real butter instead of shortening, margarine or other butter substitutes gives you a much better taste!

Nutrition Information:

Yield:

24

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag @bullocksbuzz

Do you have a favorite cupcake recipe? Share with us in the comments below!

Love this post? Here’s some more cupcake recipes I think you’ll love!

Lavender Vanilla Cupcakes More Cupcake Recipes Samoa CupcakesSamoa Cupcakes

Lavender vanilla Cupcakes More Cupcake recipes st patricks day pot o gold cupcakesPot ‘O Gold St Patrick’s Day Cupcakes

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