Dreaming of Spring Lavender Cupcakes

Doreen Fish


Ever since I became a soap maker I have lots of lavender on hand... ....we make Lavender Lemonade too and its delicious. I usually make these in the mini cupcake tin and take them to our church potlucks....DELISH!!!


★★★★☆ 4 votes

12 or 24 mini ones


  • 1/3 c
    whole milk
  • 3 Tbsp
    dried lavender buds...be sure they are pesticide free
  • 1 c
    unbleached all purpose flour
  • 3/4 c
  • 1 1/2 tsp
    baking powder
  • 3 Tbsp
    butter at room temperature...can use unsalted but i like the flavor better with salted...
  • 1 large
  • 12 small
    sprigs of lavender, optional

  • 3 Tbsp
  • 1 c
  • 1/2 c
  • 1/2 c
    shortening ( i tend to use all butter...your choice
  • 1 c
    granulated sugar not the powdered
  • 1 tsp

How to Make Dreaming of Spring Lavender Cupcakes


  1. Infuse the milk with the lavender buds over night in fridge.
    *Mix batter and frosting milk in one cup and than just divide before baking.Strain out buds before using.

    Mix flour, sugar, baking powder and butter until a "sandy" consistency.Add lavender infused milk until well mixed.
    Beat in egg and mix well.
  2. Bake at 325 degrees 20 - 25 mins.Cool

    For the frosting:

    Cream butter and sugar...set aside.
    Heat (lavender infused)milk in saucepan and slowly add cornstarch a tablespoon at a time over low heat . Stir constantly until thickened. Cool till barely warm...
    about 5 - 10 mins.
    Add a small portion of the cornstarch mixture to sugar mixture using a electric mixer. Continue adding and whipping till all milk mixtuer is gone....whip till fluffy and sugar granules are gone.
    I tint the icing with a little bit of blue,red and yellow food coloring to make it a light lavender color.
    These are so good!!!

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About Dreaming of Spring Lavender Cupcakes

Course/Dish: Cakes

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