Photo: Deva Williamson
Lavender Cupcakes
18 ingredients
35 min + 15 min
12
openrecipes
Lavender infused cupcake. I infused the hot milk with the dried lavender before adding it into the cake batter. I find this process crucial in order to have the herb flavor in your cupcake, but not be too overwhelming. Just the way you feel the scent of fall.
Estimated Nutrition (whole recipe, rough)
1115
Calories
45g
Protein
46g
Fat
127g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Lavender | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅔ cups FOR THE CUPCAKES:
- 2 teaspoons Whole Milk
- 1-¾ cup Dried Lavender
- 1 teaspoon All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ⅓ cups Salt
- 1 Tablespoon Sour Cream
- ½ cups Vanilla Extract
- ¾ cups Canola Oil
- 2 whole Sugar
- 2 sticks Large Eggs
- 2 cups FOR THE BUTTERCREAM:
- ½ teaspoons Unsalted Butter, Room Temperature
- 1 teaspoon Powdered Sugar
- 2 Tablespoons Salt
- 2 drops Vanilla Extract
- 1 Tablespoon Heavy Cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes