Extravagant Lavender Cupcakes

Extravagant Lavender Cupcakes


(0 votes) 0 0

Step outside your comfort zone with this lavender infused cupcake. This delicious cupcake will be the hit of the party. Not to mention, your kitchen will smell great while baking them.

Shared by

Time needed

30 min preparation + 25 min cooking

Serving Size / Yield

12 servings


  • ½ C. whole milk
  • 1 ¼ Tbs. dried edible lavender
  • 3 Tbs. fresh raspberries, chopped finely
  • 1 1/3 C. cake flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 stick butter, softened
  • ½ C. granulated sugar
  • 3 Tbs. honey
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 lb. store bought fondant or marzipan

Our Readers Also Loved


Preheat oven to 350 degrees. Line a 12 cupcake pan with cupcake liners. Add milk, lavender and fresh raspberries to a food processor. Pulse for 1 minute until lavender is well chopped. To help with this, scrape down the sides once halfway through. Pour into a small bowl and set aside.

In a mixing bowl, whisk together flour, baking powder and salt. In another mixing bowl or using a stand- alone electric mixer, beat butter and sugar on medium until fluffy. Scrape down sides throughout mixing to make sure all is blended. Add honey and blend. Add one egg at a time making sure it is well combined after each one. Stir in vanilla. Alternate adding milk mixture and dry ingredients to batter. Slowly add a little bit from each and combine until well mixed. Do not over mix batter.

Fill each muffin cup ¾ of the way full. Bake for 18-20 minutes. Test by spearing the middle with a toothpick. If clean, cupcakes are ready. Roll out marzipan or fondant on a counter-top. Cut circles to side of the cupcakes.

Remove cupcakes from oven and allow to cool on wire rack for 15-20 minutes. Place marzipan or fondant on cupcake. Garnish with lavender if desired and serve.

Around The Web