Sugared Lavender Cupcakes

Transfer to a wire rack and let cool. Repeat with remaining batter, reusing muffin pan.

Sugared Lavender Cupcakes
© Mike Garten

By Kristina Kurek, Good Housekeeping

It's easy to make the pretty candied lavender that tops these cute cakes — just brush egg white on a lavender sprig, coat with sugar, and let dry.

Yields: 24
Total Time: 2 hours


For Sugared Lavender

  • 1egg white, whisked until frothy

  • Sprigs edible dried lavender

  • 1/2 c.superfine sugar

For Cupcakes

  • 1 1/2 c.all-purpose flour

  • 1 1/2 tsp.baking powder

  • 1/4 salt

  • 3/4 c.granulated sugar

  • 2 tsp.edible dried lavender, ground in spice grinder or crushed with mortar and pestle

  • 1/2 c.(1 stick) unsalted butter, at room temp

  • 2 large eggs, at room temp

  • 1 tsp.pure vanilla extract

  • 3/4 c.whole milk, room temp or slightly warm

For Glaze

  • 3 c.confectioners’ sugar, sifted

  • 5 to 6 tablespoons milk

  • Violet gel paste food coloring or other lavender food coloring


Make the Sugared Lavender

  • Dip a dry pastry brush very slightly in egg white and lightly brush lavender sprigs. Coat with sugar, shaking off excess. Allow to dry 10 minutes on parchment-lined baking sheet.

Make the Cupcakes

  • Heat oven to 350°F. Line two 12-cup muffin pans with white or lavender paper liners.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • Using an electric mixer, in a large bowl, beat granulated sugar, lavender and butter on medium-high until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add eggs 1 at a time, beating until each is incorporated before adding next egg. Beat in vanilla.
  • Reduce mixer speed to low and add flour mixture in three parts, alternating with milk and beating just until incorporated. Fill muffin cups just under halfway (final height of cupcakes should be just below tops of cupcake liners). Bake until toothpick inserted into centers comes out clean, 12 to 15 minutes. Transfer to a wire rack and let cool. Repeat with remaining batter, reusing muffin pan.
  • Prepare Glaze: Whisk confectioners’ sugar and 5 tablespoons milk to pourable but thick consistency, adding more milk if necessary. Tint to desired shade with food coloring. Spoon 1 to 2 tablespoons on top of each cupcake. Let set 30 minutes to 1 hour. Just before serving, top each with 1 piece of sugared lavender if desired.
See more at Good Housekeeping


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Cake Magazine: Sugared Lavender Cupcakes
Sugared Lavender Cupcakes
Transfer to a wire rack and let cool. Repeat with remaining batter, reusing muffin pan.
Cake Magazine
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