Lavender Vanilla Bean Cupcakes

Light, fluffy, and delicately floral, these cupcakes are flavored with LorAnn Organic Lavender Essential Oil and topped with luscious buttercream made with LorAnn Organic Madagascar Vanilla Bean Paste. Fragrant and flavorful, they pair rich vanilla bean with delicate lavender for an elegant spring dessert.

Ingredients

FOR CUPCAKES:
1/2 cup whole milk
3 drops LorAnn Organic Lavender Essential Oil (Note: For a bolder lavender taste, add 1-2 drops more of oil. Do NOT exceed more than 5 drops as this oil is very potent.)
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup +2 tablespoons granulated sugar
3 tablespoons honey
2 large eggs
1 teaspoon LorAnn Organic Madagascar Vanilla Bean Paste
FOR VANILLA BEAN BUTTERCREAM FROSTING:
1 ½ cups butter or margarine, softened
4 cups sifted powdered sugar (about 1 pound)
2 tablespoons cream or milk
2 teaspoons LorAnn Organic Madagascar Vanilla Bean Paste
2-3 drops LorAnn Liquid Gel Purple Food Coloring – optional

Recipe PDF

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Directions

FOR CUPCAKES:

Preheat oven to 350 degrees. Pour milk into liquid measuring cup and add LorAnn Organic Lavender Essential Oil. Set aside and allow to rest.

In a mixing bowl whisk together flour, baking powder and salt for 30 seconds, set aside.

In the bowl of an electric stand mixer fitted with paddle attachment, whip butter and sugar on medium speed until pale and fluffy, about 4 minutes, occasionally scraping down sides of bowl.

Blend in honey. Add eggs one at a time and mix just until combined after each addition. Stir in LorAnn Organic Madagascar Vanilla Bean Paste.

Working in 3 separate batches beginning and ending with flour mixture, add dry ingredients alternating with milk mixture, mixing just until combined after each addition.

Fill paper lined muffin cups 2/3 full and bake in preheated oven 19 - 21 minutes, until toothpick inserted into center comes out clean. Allow to cool several minutes in muffin tin before transferring to a wire rack to cool.

Cool completely before frosting.

FOR VANILLA BEAN BUTTERCREAM FROSTING:

Beat butter at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating mixture until light and fluffy. Add milk, LorAnn Organic Madagascar Vanilla Bean Paste, and food coloring (as desired), beating until spreading consistency.

Makes 3 cups frosting. Keep refrigerated in an airtight container for up to 2 weeks. Beat again before using.