Lavender Cloud Cupcakes Cake

Short Description
Lavender Cloud Cupcakes Cake is a delicate floral dessert featuring tender cupcakes infused with culinary lavender and crowned with a silky lavender-scented buttercream. These ethereal treats are ideal for spring gatherings, bridal showers, or any occasion that calls for a subtly perfumed confection.

Why You’ll Love This Recipe

• Delicate Floral Aroma: Infused with culinary-grade lavender for a gentle, fragrant note without any bitterness.

• Light, Cloud-Like Crumb: A fine-crumb cake flour base yields an exceptionally tender texture that melts in the mouth.

• Silky Lavender Buttercream: The lavender-scented frosting adds richness and elegance, perfectly complementing the cake’s subtle flavor.

• Elegant Presentation: Garnish with dried lavender buds or a hint of purple colouring for a visually stunning dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, room temperature

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon culinary lavender extract (or 1 tablespoon finely ground dried lavender)

• ½ cup whole milk, room temperature

For the Lavender Buttercream

• ½ cup unsalted butter, room temperature

• 2 cups confectioners’ sugar, sifted

• ½ teaspoon lavender extract

• 1 teaspoon vanilla extract

• 1–2 tablespoons heavy cream or milk

• A drop or two of purple gel food colouring (optional)

directions

1. Preheat and prepare pans. Preheat the oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.

2. Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream butter and sugar. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3–4 minutes.

4. Add eggs and extracts. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lavender extracts.

5. Alternate dry and wet ingredients. With the mixer on low, add the flour mixture and milk alternately in three additions, beginning and ending with the flour. Mix just until combined.

6. Bake. Divide the batter among the liners, filling each two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean.

7. Cool. Let the cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

8. Prepare buttercream. In a clean bowl, beat the butter until creamy. Gradually add the confectioners’ sugar and cream, beating until smooth. Mix in the lavender and vanilla extracts and food colouring, if using, until fluffy.

9. Frost and garnish. Pipe or spread the buttercream onto cooled cupcakes. Garnish with dried lavender buds.

Servings and timing

• Yield: 12 cupcakes

• Prep Time: 15 minutes

• Bake Time: 18–20 minutes

• Total Time: Approximately 1 hour

Variations

• Lemon Lavender: Add 1 teaspoon lemon zest to the batter and swirl in 2 tablespoons lemon curd before baking.

• Almond Twist: Replace ¼ cup of the flour with almond flour and add ½ teaspoon almond extract.

• Honey Infusion: Substitute 2 tablespoons of granulated sugar with honey for a floral sweetness.

• Dairy-Free: Use plant-based butter and milk; reduce confectioners’ sugar by 2 tablespoons if the butter substitute is very soft.

storage/reheating

• Storage: Keep frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving.

• Freezing: Freeze unfrosted cupcakes (individually wrapped) for up to 2 months. Thaw overnight at room temperature, then frost before serving.

• Reheating: Microwave a refrigerated, unfrosted cupcake for 10–15 seconds to restore a just-baked texture.

FAQs

What type of lavender is best for baking?

Use culinary-grade lavender (Lavandula angustifolia), which is specifically grown for cooking and free from pesticides.

Can I use fresh lavender instead of dried or extract?

Yes, but chop it finely or steep it in warm milk, then strain before adding to avoid coarse bits and bitterness.

How do I avoid a soapy flavour from the lavender?

Limit dried lavender to 1–1½ tablespoons per batch and steep in milk, then strain thoroughly before incorporating.

Why are my cupcakes dense rather than light?

Overmixing the batter or using cold ingredients can cause density. Use room-temperature ingredients and mix only until combined.

Can I make these cupcakes gluten-free?

Yes. Substitute a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum if the blend lacks it.

How can I deepen the lavender colour in the frosting?

Use a small amount of purple gel food colouring, which is more vibrant and will not thin the buttercream.

Is it acceptable to replace lavender extract with vanilla?

You may, but you will lose the floral note. Increase vanilla to 1½ teaspoons for a classic vanilla buttercream.

Can I prepare the buttercream in advance?

Yes. Make it 1–2 days ahead, store in an airtight container in the refrigerator, and rewhip briefly before piping.

What piping tip should I use for an elegant finish?

A large star-tip nozzle will create a beautiful swirl; apply steady, even pressure from the outer edge inward.

What pairs well with these cupcakes?

They are delightful alongside fresh berries, herbal tea, or a sparkling elderflower lemonade.

Conclusion

Lavender Cloud Cupcakes Cake combines the enchanting essence of floral lavender with the familiar comfort of a classic cupcake. Their light crumb, subtly fragrant frosting, and elegant presentation make them a memorable addition to any event. Whether enjoyed as written or adapted with suggested variations, these cupcakes are sure to captivate and delight with every bite.