I know I’m guilty.
I’ve been joking about lavender way too long. You might have got used to these jokes. Indeed, some of you have even started participating.
Enough joking. I’m not a callous guy. I know you’ve missed my lavender recipes, and that’s why I’ve decided on sharing one more. Believe me, it was quite difficult to squeeze these Lavender Cupcakes in all these apples and pumpkins.
But I needed to do that.
Actually, I made these bad guys at the end of May. 5 months, 5 long months. Could you imagine what kind of steel willpower should a person have to wait that long?
But that’s true. I’ve been waiting the right moment. You know, first fresh summer fruit and berries, then this beautiful fall abundance. I still was able to incorporate lavender to some summer recipes such as Blueberry Lavender Coconut Ice Cream or this Blackberry Lavender Pasta. Something more exciting.
But being rather a simple dessert, these Lavender Cupcakes could wait their time a bit longer.
Oh come, guys, come back, please! I didn’t mean to hurt you. You’re fantastic, rich and delicious cupcakes. You’re definitely the best Lavender Cupcakes I’ve ever tried (Because I’ve never tried lavender cupcakes before). No-no, I was just joking. I’m absolutely proud of you…All right, good boys!
Ouch, I’ve almost lost them.
Even though I don’t make cupcakes often, these turned out quite good. Usually, I make cream cheese frosting, but this time I opted for buttercream which worked great with lavender.
As you see, I might have overdone their tops, but on the other hand, frosting is the main component of any cupcakes, right? Besides lavender, sure.
In fact, I run out of the frosting having decorated a half of the cupcakes, so I needed to make more frosting. You may see the difference in the color intense:) So if you don’t use that much the frosting per cupcakes, you won’t need to double its amount.
So these Lavender Cupcakes are quite a good choice all year round.
Delicious and moist Lavender Cupcakes, with an irresistible buttery frosting and fantastic lavender flavor with a subtle honey in the background.
- 1/2 cup milk
- 1/4 cup olive oil
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1,5 tablespoons dried lavender
- 1/3 cup sugar
- 1 and 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup soften butter
- 2,5-3 cups of powdered sugar
- 1 tablespoon honey
- a few drops of lavender extract, optional
- food coloring, optional
- Preheat oven to 175 degrees C (350 degrees F).
- In a large bowl combine all the wet ingredients and whisk until combined.
- Combine all the dry ingredients. Incorporate them to the wet mixture. Do not overmix - the batter should be slightly lumpy. Note you may need a tablespoon flour or milk to get the right consistency.
- Fill slightly sprayed muffin cups 2/3 full and bake in the preheated oven for about 16-19 minutes or until a wooden stick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool.
- In a meanwhile, beat the soften butter and honey, until smooth and nice, 2-3 minutes. Gradually incorporate the powdered sugar and beat until light and fluffy. Add the food coloring and lavender extract if desired and beat for another minute.
- Pipe or spread the frosting over cupcakes.