Look how pretty things are today!
Lavender cupcakes—I’m excited to share these. They feel like spring in dessert form: fresh, delicate and beautiful.
These cupcakes have been on my mind for almost a year. I first tasted one on vacation in Boyne City and the flavor combination stuck with me. By the time I had the chance to try them at home, the seasons had shifted and other flavors took over, so I finally made them this spring.
I’ve also been on a real cream cheese frosting kick lately. It’s rich and tangy, and it pairs perfectly with the light floral cake.
Truth be told, floral flavors aren’t always my go-to, but these cupcakes changed my mind. The lavender is subtle and pairs seamlessly with vanilla notes, creating a fragrant but not overpowering cake.
For convenience I used lavender extract for the batter. I often make infusions with dried lavender, but a little extract goes a long way and keeps the recipe simple. Only a small amount is needed to get that lovely floral hint.
The cake is light and tender with a gentle vanilla-lavender flavor. It’s exactly the kind of cupcake that feels airy and indulgent at the same time.
The cream cheese frosting adds richness and balance. Its tang and creaminess complement the subtle floral notes, making each bite satisfying without being cloying.
Finish each cupcake with a small sprig of fresh lavender for a pretty, seasonal touch. They look almost too good to eat—almost.
These are simple to make and great for spring gatherings, showers or just when you want a pretty, floral dessert.
Lavender Cupcakes with Cream Cheese Frosting
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Ingredients
lavender cupcakes
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg white
- 2 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1/2 teaspoon lavender extract
- 1/2 cup whole milk
cream cheese frosting
- 2 8-ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- fresh non treated lavender sprigs or flowers for topping
Instructions
lavender cupcakes
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Preheat the oven to 350°F. Line a cupcake tin with liners.
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Whisk together the cake flour, baking powder and salt in a small bowl; set aside.
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In a mixer, beat the butter until creamy. Add the sugar and beat on high until fluffy, about 2–3 minutes. Add the egg and egg white and mix on medium until combined, scraping the bowl as needed. Mix in the oil, vanilla and lavender extracts. With the mixer on low, add half of the dry ingredients, then the milk, then the remaining dry ingredients and mix until the batter is combined.
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Fill each liner about two-thirds full. Bake until the tops are set, 18–22 minutes. Cool completely before frosting.
cream cheese frosting
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Beat the cream cheese and butter until smooth. Add the powdered sugar and mix until combined, then beat in the vanilla. Frost the cooled cupcakes and top with fresh lavender sprigs or flowers. For a subtle tint, add a drop of pink or purple food coloring if desired.
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Now this is a perfect frosting-to-cake ratio.