LAVENDER CUPCAKES

Light, fluffy, pretty, and pretty freakin’ delicious. These cupcakes are a fabulous addition to your tea party. Or any party.

Time: 45 min | Difficulty: 2/5 | Servings: 12

1. Preheat

Preheat your oven to 350° and add liners to your cupcake tin.

2. Mix

Add the cake flour, baking powder, and salt to a small bowl and mix. Set it aside. You can use all-purpose flour, but I highly recommend using cake flour if your grocery store has it. It makes such a big difference when it comes to texture. 

3. Add

Add butter to the bowl and beat with an electric mixer until smooth and creamy. Add the sugar and beat on high speed for 2 to 3 minutes until fluffy. Add your egg and egg white and mix on medium speed until combined. Add in your oil, and vanilla and lavender extracts. Continue to mix on medium speed for another minute.

4. Combine

Slowly add your dry ingredients, mixing as you go on low speed. Once combined, pour in the milk.

5. Bake

Fill your cupcake tins about ⅔ of the way full and bake for 18 to 22 minutes or until a toothpick comes out clean. Let them cool before frosting.

6. Frost

Make your cream cheese frosting. Beat the cream cheese and butter together until creamy. Add the sugar until combined. Finally, add your vanilla extract and food coloring (if using) and mix until combined. Add your frosting to a piping bag or ziplock bag and frost your cupcakes. Top with fresh lavender flowers or sprinkles, serve, and enjoy!