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Perfect Vanilla Bean Cupcakes Recipe with Easy Lavender Buttercream Frosting

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These vanilla bean cupcakes with lavender buttercream frosting offer a tender crumb and a delicate floral twist, perfect for any occasion. Easy to make and irresistibly delicious, they bring nostalgic comfort with every bite.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons (6 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 1 pure vanilla bean pod, split and scraped
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 ½ cups (420 g) powdered sugar, sifted
  • 1 tablespoon dried culinary lavender buds
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon (5 ml) pure vanilla extract (for frosting)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Scrape seeds from vanilla bean pod and add to butter mixture along with 1 teaspoon vanilla extract.
  6. Add dry ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Mix gently on low speed after each addition.
  7. Spoon batter evenly into liners, filling about ⅔ full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make frosting, gently infuse lavender buds in heavy cream over low heat for 5 minutes, then strain and cool.
  11. Beat 1 cup softened unsalted butter until creamy, about 2 minutes.
  12. Gradually add powdered sugar, alternating with lavender-infused cream, beating until fluffy and smooth.
  13. Stir in 1 teaspoon vanilla extract and a pinch of salt.
  14. Frost cooled cupcakes generously using a piping bag or spatula.
  15. Optionally, garnish with dried lavender buds.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cupcakes light. Infuse lavender cream gently without boiling to preserve aroma. Chill frosting if too soft before piping. For dairy-free or vegan versions, substitute milk and butter with plant-based alternatives and replace eggs with flax eggs.

Nutrition

Keywords: vanilla bean cupcakes, lavender buttercream, easy cupcakes, vanilla cupcakes, floral frosting, homemade cupcakes, dessert, baking

Find it online: https://lucastable.com/perfect-vanilla-bean-cupcakes-recipe-with-easy-lavender-buttercream-frosting/