Ingredients:

  • 1 ¾ cups (350 g) Granulated Sugar
  • 2 ½ teaspoons (4 g) Culinary Dried Lavender Buds
  • 1 ½ cups (185 g) All-Purpose Flour (sifted)
  • 1 ½ teaspoons (7.5 g) Baking Powder
  • ¼ teaspoon Fine Sea Salt (for cake)
  • ½ cup (115 g) Unsalted Butter (softened, for cake)
  • 2 Large Eggs (room temp)
  • ½ cup (120 ml) Whole Milk or Buttermilk
  • 1 teaspoon (5 ml) Vanilla Extract (for cake)
  • 1 cup (230 g) Unsalted Butter (softened, for frosting)
  • 4 cups (480 g) Confectioner’s Sugar (Icing Sugar), sifted
  • 1 large pod Vanilla Bean
  • 4 tablespoons (60 ml) Heavy Cream (or whole milk)
  • ⅛ teaspoon Fine Sea Salt (for frosting)

Instructions:

  1. Infuse the Sugar: Combine the 1 ¾ cups of sugar and 2 ½ teaspoons of dried culinary lavender in a food processor. Pulse 5–6 times until the lavender buds are slightly broken down and the sugar is fragrant.
  2. Rest and Sift: Transfer the mixture to an airtight container and let it sit for a minimum of 30 minutes. Before baking, pass the lavender-infused sugar through a fine mesh sieve into a bowl, discarding the remaining lavender buds.
  3. Prep Oven and Dry Ingredients: Preheat oven to 175°C (350°F). Line the muffin tin. Whisk together the sifted flour, baking powder, and ¼ teaspoon of salt in a medium bowl.
  4. Cream Butter and Sugar: In a stand mixer, beat the softened butter until smooth. Gradually add the sifted lavender sugar and cream on medium-high speed for 3–5 minutes until pale, fluffy, and increased in volume.
  5. Add Eggs: Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Add the 1 teaspoon of vanilla extract.
  6. Alternate Wet and Dry: Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the milk. Repeat: dry, remaining milk, finishing with the last of the dry ingredients. Stop mixing immediately when the last streaks of flour disappear.
  7. Bake and Cool: Fill cupcake liners two-thirds full. Bake for 20–22 minutes until a wooden skewer comes out clean. Cool in the tin for 5 minutes, then transfer immediately to a wire rack to cool completely.
  8. Prepare Vanilla Bean Buttercream Base: Split the vanilla bean pod and scrape out the seeds; set aside. Beat the 1 cup of room temperature butter until pale and fluffy (about 3 minutes).
  9. Finish Frosting: Gradually add the sifted confectioner’s sugar, alternating with the heavy cream, beating until smooth. Add the vanilla bean seeds and the pinch of salt. Beat on medium speed for 3–4 minutes until light and fluffy.
  10. Assemble: Once the cupcakes are fully cooled, use an offset spatula or piping bag to generously frost each cake with the Vanilla Bean Buttercream. Garnish optionally with dried lavender buds.