Easy Lavender Cupcake Recipe
These lavender cupcakes are soft, sweet, and so delicately delicious that even your taste buds will feel fancy. With the help of a simple box cake mix and a dash of fragrant lavender, you’ll whip up a treat so unique that it might make your other desserts feel a little - basic.
Fun Fact: Lavender isn’t just for sprucing up your garden or your grandma’s soap collection - it’s edible. Yes, really. And it can take your baking from "meh" to "magnifique!"
Culinary Lavender: Munstead Lavender and English Lavender are ideal for cooking and baking.
Ingredients for Lavender Cupcakes
- 1 box Betty Crocker Super Moist White Cake Mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 4 egg whites or 3 whole eggs (I prefer using whole eggs and add an extra one for richness)
- 1/2 to 1 teaspoon lavender extract
- Lavender (optional for garnish)
- Cupcake liners
Makes 22–24 cupcakes, depending on how much batter you use.
Instructions for Baking the Cupcakes
Step 1: Preheat your oven to 350°F and line 24 muffin cups with paper liners.
Step 2: In a large bowl, combine the cake mix, water, oil, eggs, and lavender extract. Start mixing on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until well combined.
Tip: Start with 1/2 teaspoon of lavender extract, taste the batter, and add more if you'd like a stronger flavor.
Step 3: Spoon about 4 tablespoons of batter into each lined muffin cup. You can add a bit more for larger cupcakes, but this will yield fewer cupcakes overall.
Step 4: Bake for 13–19 minutes (or as instructed on the box), until a toothpick inserted in the center comes out clean.
Step 5: Let the cupcakes cool in the pan for 10 minutes.
Step 6: Transfer them to a cooling rack to cool completely (about 30 minutes).
Lavender Cream Cheese Frosting
Ingredients for Frosting
- 1/2 cup unsalted butter, at room temperature
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1/2 to 1 teaspoon lavender extract
- Purple food color (optional)
Instructions for Frosting
Step 1: In a large bowl, beat the softened butter and cream cheese until just combined. Gradually add powdered sugar and lavender extract, then beat on high speed until the frosting is light, fluffy, and smooth.
Tip: If you’re going for a deeper color with food coloring, just one “oops” drop should do the trick - any more, and you might end up with a masterpiece - or a mess!
Step 2: Once the cupcakes are completely cool, generously frost each one with the lavender cream cheese frosting.
Step 3: Garnish with a sprinkle of lavender for a stunning finish. Enjoy!
Frost Cupcakes Using a Plastic Bag
- Prep the Bag: Open a gallon-size bag.
- Add Frosting: Spoon in frosting until the bag is halfway full.
- Position Frosting: Push the frosting to one corner.
- Cut the Tip: Snip a small corner of the bag (add a decorating tip first, if you like).
- Twist, Secure and Frost: Twist the top of the bag, squeeze frosting out in swirls or dollops.
- Refill: Refill as needed and use steady pressure for smooth frosting!
These lavender cupcakes are perfect for any occasion and will impress with their elegant floral flavor!
Thanks for Stirring Up Some Fun with Me!
I hope this recipe fills your kitchen with delicious smells, happy hearts, and zero kitchen disasters (fingers crossed). But hey, if things go a little sideways, just call it "rustic charm" – it’ll be a happy ending.
If you give this recipe a try, I’d love to hear about it! Leave a comment on our social media. Your wins (and even your “oops” moments) are always welcome.
Until next time, keep cooking with love, laughter, and maybe a little extra patience. You’ve got this!
