Lavender Cupcakes
These cupcakes have a perfect balance of lavender with an (optional) hint of lemon and almond. This oil-based cupcake recipe can be made dairy-free by substituting any non-dairy milk for the cow's milk in this recipe.
Servings: 12 cupcakes
Ingredients
- 1/2 cup milk
- 1 tsp culinary lavender
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 cup cake flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp almond extract
- zest of one lemon (optional)
Instructions
- On the stovetop or in the microwave, heat milk until steaming but not boiling. Steep lavender for 20 minutes.
- Add lemon zest (if using) and almond extract to the lavender milk. Discard lavender and let milk cool to room temperature.
- Preheat oven to 325 degrees F and line your cupcake tin.
- Beat eggs and sugar until batter is very pale in color, fluffy, and drips off the beaters in ribbons that hold their shape slightly before assimilating back into the bowl. I recommend using a stand mixer with whisk attachment, but a handheld mixer will work too.
- Add oil and mix until homogenized.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding in dry ingredients and lavender milk until the batter is just combined.
- Scoop batter into cupcake tins until 2/3-3/4 of the way full. These cupcakes bake flat instead of doming on top, so you can fill the cupcake liners a little higher than usual.
- Bake for 18-22 minutes, or until and inserted skewer comes out clean. Let cool and top with your favorite frosting (I recommend an almond or vanilla Swiss buttercream).