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+ servings
pink and purple cupcakes

Sweet Lavender Cupcakes With Sugared Flowers And A Honeyed Cream Cheese Frosting

Batter infused with the sweet-floral aroma of lavender flowers is baked and crowned with a lavender glaze or a cream cheese frosting.
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Prep Time: 45 minutes
Cook Time: 30 minutes
sugared flowers: 30 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American, French
Keyword: bake, cupcake, edible flowers, French pastry, lavender, sugared flowers
Servings: 24 cupcakes
Calories: 228kcal
Cost: $0.18 per cupcake

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Equipment

  • 12 or 24 well cupcake tin
  • paper cupcake liners
  • electric hand mixer
  • tiny paintbrush (sugared flowers)
  • parchment paper

Ingredients

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    Ingredients for Sweet Lavender Cupcakes With Sugared Flowers And A Honeyed Cream Cheese Frosting

      for the cupcake batter

      • 1 1/2 cups AP flour
      • 1 1/2 teaspoons baking soda
      • 1/4 teaspoon Kosher salt
      • 3/4 cup granulated sugar
      • 1 tablespoon edible dried lavender ground in spice grinder or crushed with mortar and pestle
      • 1/2 cup unsalted butter softened to room temperature
      • 2 large eggs room temperature
      • 1 teaspoon pure vanilla extract
      • 3/4 cup whole milk room temperature or slightly warm
      • 1/4 teaspoon ** lavender extract optional

      for the glaze

      • 3 cups confectioners’ sugar sifted
      • 5 tablespoons whole milk
      • violet gel paste food coloring or other lavender-colored food coloring
      • loose lavender flowers for garnish
      • 1/4 teaspoon ** lavender extract optional

      for the honeyed cream cheese frosting

      • 8 ounces cream cheese softened to room temperature
      • 1 1/2 sticks unsalted butter softened to room temperature
      • 3 1/2 cups confectioners’ sugar
      • 1/4 cup clover honey
      • 2 teaspoons pure vanilla extract

      for the sugared edible flowers

      • 1 large egg white whisked until frothy
      • sprigs edible dried lavender or other edible flowers
      • 1/2 cup superfine sugar

      Instructions

      The Method

        prepare the sugared flowers

        • Dip a very small dry pastry brush or tiny paintbrush very slightly into the frothed egg white and lightly brush the lavender sprigs or petals of whatever flower you are using, front and back. Use tweezers to hold the flower while applying the egg wash. Coat with sugar, shaking off excess. Allow to dry 1 hour on parchment-lined baking sheet.

        prepare the cupcake batter

        • Heat oven to 350°F. Line two 12-cup muffin pans with paper liners. I am using a pale pink and a pale blue respectively.
        • In a medium bowl, whisk together flour, baking powder and salt.
        • Using an electric hand mixer, beat granulated sugar, lavender, and butter on medium-high until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add eggs 1 at a time, beating until each is incorporated before adding next egg. Beat in the pure vanilla extract.
        • Reduce mixer speed to low and add flour mixture in three parts, alternating with milk and beating just until incorporated.

        for cupcakes that will be glazed:

        • Fill muffin cups just under halfway (final height of cupcakes should be just below tops of cupcake liners). For accuracy, I use a 2 tablespoon cookie/ice cream scoop.
          cupcake batter in a cupcake liner

        for cupcakes that will get the cream cheese frosting

        • Fill muffin cups halfway (final height of cupcakes should be just above tops of cupcake liners). For accuracy, I use a 3 tablespoon cookie/ice cream scoop.
          cupcake tin with batter

        bake

        • Bake until toothpick inserted into centers comes out clean, 12 to 15 minutes. Transfer to a wire rack and let cool. Repeat with remaining batter, reusing muffin pan. Transfer to a wire rack and let cool completely. Be very careful not to damage the folds of the paper liners. Repeat with remaining batter, reusing muffin pan.

        prepare the glaze

        • Whisk confectioners’ sugar and 5 tablespoons milk to pourable but thick consistency, adding more milk if necessary. Tint to desired shade with food coloring. Spoon 1 to 2 tablespoons on top of each cupcake. Sprinkle loose lavender flowers atop. Let set 1 hour.

        prepare the honeyed cream cheese frosting

        • Beat cream cheese on medium-high speed until fluffy, about one minute. Add butter and beat for another two minutes, until well-incorporated and fluffy. Optional: add 1/4 teaspoon lavender extract and beat 1 minute additional.
        • Turn mixer to low and add powdered sugar a few tablespoons at a time, beating well between each addition. Add honey and vanilla and beat until fluffy, 2-3 minutes.
        • Load into a piping bag with desired tip. Alternatively, load into a zipper seal plastic bag, snipping a tiny corner with scissors. Frost cooled cupcakes by piping in a circular pattern like a flat flower and top with a single sugared flower.

        Notes

        For stronger flavor, use a small amount of lavender extract. Other extracts may be used in lieu of lavender if desired.
        Crushed loose Earl Grey tea leaves may be used in lieu of the crushed lavender leaves in the batter for a non-lavender cupcake.

        Nutrition

        Serving: 1serving | Calories: 228kcal | Carbohydrates: 56g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 239mg | Potassium: 64mg | Fiber: 1g | Sugar: 15g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

        Please note that the nutrition information provided above is approximate and meant as a guideline only.