Lavender Vanilla Bean Cupcakes

Lavender Vanilla Bean Cupcakes

Light, fluffy, and delicately floral, these cupcakes feature aromatic notes of LorAnn Organic Lavender Essential Oil and are topped with a luscious vanilla bean buttercream made with LorAnn Organic Vanilla Bean Paste. Perfect for weddings, baby showers, or any spring celebration.

Share:

Ingredients

FOR CUPCAKES:
1/2 cup whole milk
3 drops LorAnn Organic Lavender Essential Oil (Note: For a bolder lavender taste, add 1-2 drops more of oil. Do NOT exceed more than 5 drops as this oil is very potent.)
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup +2 tablespoons granulated sugar
3 tablespoons honey
2 large eggs
1 teaspoon LorAnn Organic Madagascar Vanilla Bean Paste

FOR VANILLA BEAN BUTTERCREAM FROSTING:
1 ½ cups butter or margarine, softened
4 cups sifted powdered sugar (about 1 pound)
2 tablespoons cream or milk
2 teaspoons LorAnn Organic Vanilla Bean Paste
2-3 drops LorAnn Liquid Gel Purple Food Coloring – optional

Recipe PDF

Lavender Vanilla Bean Cupcakes
R0571.pdf Download PDF

Directions

FOR CUPCAKES:

1
Preheat oven to 350 degrees. Pour milk into liquid measuring cup and add LorAnn Organic Lavender Essential Oil. Set aside and allow to rest.
2
In a mixing bowl whisk together flour, baking powder and salt for 30 seconds, set aside.
3
In the bowl of an electric stand mixer fitted with paddle attachment, whip butter and sugar on medium speed until pale and fluffy, about 4 minutes, occasionally scraping down sides of bowl.
4
Blend in honey. Add eggs one at a time and mix just until combined after each addition. Stir in LorAnn Organic Madagascar Vanilla Bean Paste.
5
Working in 3 separate batches beginning and ending with flour mixture, add dry ingredients alternating with milk mixture, mixing just until combined after each addition.
6
Fill paper lined muffin cups 2/3 full and bake in preheated oven 19 - 21 minutes, until toothpick inserted into center comes out clean. Allow to cool several minutes in muffin tin before transferring to a wire rack to cool.
7
Cool completely before frosting.

FOR VANILLA BEAN BUTTERCREAM FROSTING:

1
Beat butter at medium speed with an electric mixer until creamy. 
2
Gradually add powdered sugar, beating mixture until light and fluffy. Add milk, vanilla bean paste, and food coloring (as desired), beating until spreading consistency.
3
Makes 3 cups frosting. Keep refrigerated in an airtight container for up to 2 weeks. Beat again before using.

Products Used In This Recipe

Shop All
Shop All