not entirely average, A yankee's guide to southern recipes


Jenny DeRemer

Indulge in these simply irresistible Lavender Cupcakes! Topped with Honeyed Cream Cheese Frosting and adorned with charming Sugared Flowers.

They're delicately infused with an subtle floral aroma that is altogether flavorful and captivating.

- flour - baking powder - edible dried lavender - unsalted butter - eggs - vanilla extract - whole milk - egg whites - cream cheese - clover honey

Ingredients For Making This Lavender Cupcake

Prepare the sugared flowers


Brush lavender, lilac, or other edible flower petals with frothed egg white, dust with sugar, and let dry on parchment-lined baking sheet for 1 hour.

Prepare the cupcake batter


Preheat your oven fully. While waiting, line two muffin pans with alternating pink and blue paper liners.

For cupcakes that will be glazed


Fill muffin cups just under halfway using a tablespoon scoop for accuracy.

For cupcakes that will get the cream cheese frosting


Fill muffin cups halfway using a tablespoon scoop for accuracy.

Time to bake


Bake for 12 to 15 minutes until toothpick comes out clean. Let cool on wire rack. Be careful not to damage liners. Repeat with remaining batter, reusing pan.

Prepare the glaze


Mix a confectioners’ sugar glaze, adding food coloring for desired shade. Spoon onto cupcakes, sprinkle with lavender flowers, and let set for 1 hour.