Lavender Cupcakes
Lavender asks for restraint.
Too much, and it overwhelms. Just enough, and it calms everything around it.
These cupcakes are soft, lightly floral, and quietly elegant. Not a dessert that shouts—one that lingers.
Ingredients
Cupcakes
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon fine sea salt
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs
½ cup whole milk
1 tablespoon culinary lavender, finely ground
1 teaspoon vanilla extract
Optional Simple Glaze
¾ cup powdered sugar
1–2 tablespoons milk or lemon juice
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Whisk flour, baking powder, salt, and ground lavender together.
Cream butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, mixing gently until just combined.
Fill liners about ¾ full and bake 16–18 minutes, until lightly golden and set.
Cool completely.
If using glaze, whisk ingredients and drizzle lightly over cooled cupcakes.
Serving Notes
Best served plain or with tea.
Perfect for quiet gatherings, slow mornings, or no occasion at all.