Delightful Lavender London Fog Cupcakes: A Floral Treat!
Delightful Lavender London Fog Cupcakes are a sweet floral treat perfect for any occasion, combining light cake with creamy honey buttercream.
Equipment
- Oven
- Muffin tin
- Mixing bowl
- Saucepan
- Whisk
- Electric mixer
Ingredients
For the Cake
- 1 cup Cake Flour
- 2 tablespoons Dried Lavender Use sparingly
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter Room temperature
- 1 cup Granulated Sugar
- 3 large Egg Whites Room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup Greek Yogurt
For the Honey Buttercream
- 1/2 cup Unsalted Butter Room temperature
- 3 cups Powdered Sugar Sifted
- 1/4 cup Heavy Cream Fresh
- 1/4 cup Honey
- 1 teaspoon Lemon Zest
Instructions
How to Make Lavender London Fog Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine dried lavender and milk in a saucepan over medium heat. Heat until fragrant, steep for 10 minutes, then strain.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a mixing bowl, beat unsalted butter and granulated sugar on high speed until pale and fluffy, about 2 minutes.
- Gradually mix in egg whites, vanilla extract, and strained lavender-infused milk until smooth.
- Gently beat in Greek yogurt until fully blended.
- Slowly add dry mixture to wet ingredients, mixing just until combined.
- Spoon batter into liners, filling each about two-thirds full.
- Bake for 18-22 minutes, until a toothpick inserted comes out clean, then cool completely.
- Beat unsalted butter in a bowl until smooth. Gradually mix in powdered sugar, heavy cream, honey, lemon zest, and salt until creamy.
- Once cool, pipe buttercream on top of cupcakes and garnish with dried lavender or edible flowers.
Notes
Store frosted cupcakes in an airtight container for up to 2 days. Refrigerate in warmer climates after the first day. Unfrosted cupcakes can be kept in the fridge for up to 5 days or frozen for up to 2 months.