These lavender cupcakes are topped with a luscious buttercream icing and perfect for any celebration.
It’s my birthday and I’ll make cake if I want to. Cupcakes to be exact. Good lavender can be very potent and a little goes a long way. You only need about a tsp to give it the perfect amount of flavour.
I used my go-to recipe, the sour cream cake that is always a fave and just made an addition. The result was a delicious tasting cupcake.
I love a good buttercream. It’s definitely one of the my favourite icings. Usually, I just add a splash of vanilla to my buttercream icing. I wanted the vanilla to be a bit more prominent in this buttercream to go with the flavour of the cupcake. I used this recipe and added 2 tsp of vanilla. It was the perfect pairing to the lavender.
- 1 cup butter
- 1 1/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup sour cream
- 1 tsp dried lavender
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp baking powder
- Combine the butter and sugar and beat for a couple of minutes. Add the vanilla and eggs until incorporated. Add the sour cream.
- In a separate bowl, combine the dry ingredients and add to the butter and margarine mixture. Scoop batter into mini cupcake wrappers and bake at 350 degrees for 20-25 minutes.