Lavender Cupcakes with Marshmallow Buttercream Frosting

Moist and tender lavender cupcakes topped with marshmallow buttercream frosting. A delicious treat for any occasion.

A few weekends ago on “weekend meanderings” I wrote about my love of lavender. Since then I have been making lavender simple syrup, lavender lemonade, lavender scones and a few savory things as well. Today I am sharing my latest lavender dessert, Lavender cupcakes with Marshmallow Buttercream Frosting.

The lavender cupcake recipe is so easy and is from one of my favorite blogs, How Sweet Eats. If you are not familiar with Jessicas’ beautiful blog make sure to check it out along with all of her cookbooks. Every recipe is I have made from her blog and cookbooks is delicious.

Why not make a batch of lavender cupcakes for your Father’s Day celebrations?

Lavender Cupcakes with Marshmallow Buttercream Frosting

Lavender Cupcakes

Recipe from How Sweet Eats

11/2 cups of cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup of unsalted butter, room temperature

1 cup granulated sugar

1 large egg + 1 egg white

2 tablespoons vegetable oil

3 tablespoons vanilla extract

1/2 teaspoon lavender extract

1/2 cup of while milk

Directions for lavender cupcakes

Preheat oven to 350. Line your cupcake pan with baking liners.

In a small bowl whisk together the dry ingredients, flour, baking powder, and the salt. Set the bowl aside.

In a stand mixer fitted with a paddle attachment, add the butter and mix until it is creamy and fluffy. Add the granulated sugar, beat on high speed until fluffy, about 2 to 3 minutes. Add the egg and the egg white, mix well on medium speed. Scrape the bowl down with a spatula. Then add the oil, vanilla extract and the lavender extract, beat on medium speed for one minute.

Turn the mixer  to low and add half of the dry ingredients. Then add the milk, then the other half of the dry ingredients and mix on medium speed until the batter is combined.

Fill each cupcake liner 2/3 of the way full. Bake about 18-22 minutes. Check the cupcakes at 18 minutes with a toothpick, if they are not done bake an extra minute or two. Remove from oven, cool on wire rack. Then frost.

Marshmallow Buttercream Frosting

Ingredients

1 cup unsalted butter

1 large jar of marshmallow cream

4 cups of powdered sugar, sifted

1-4 tablespoons of milk

11/2 teaspoons of vanilla extract

culinary lavender for garnish

Directions

In the bowl of a stand mixer fitted with a paddle attachment whip the butter until creamy and fluffy. Then add the marshmallow cream and the vanilla, mix well. Be sure to scrape down the sides of the mixer. Add 4 cups of confectioners sugar to the mixer, then mix again. Add 1-4 tablespoons of milk to make the frosting the consistency that you like.

Frost cupcakes and sprinkle with food grade lavender buds. Enjoy

You can print to recipe and see my other recipes Here.

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Make a batch of lavender simple syrup to have on hand for lemonade, cocktails and whatever else you can dream up!

LAVENDER SIMPLE SYRUP RECIPE

In small saucepan, mix 1 cup sugar, 1 cup water and 1 ounce dried lavender. Simmer and stir for 3–4 minutes, until sugar is completely dissolved. Remove from heat. Let cool, and strain.

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You can find more cake and cupcake recipes on my Pinterest Board(over 8,000 to be exact)

I hope that you trey these scrumptious lavender cupcakes and make sure to bookmark the frosting too, it is so good you will want to eat it with a spoon! Have a great day friends!

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