Lavender Buttercream Vanilla Cupcakes
Indulge in the delightfully dreamy world of Lavender Cupcakes, our favorite treat to celebrate the beauty of blooming flowers! Each bite is a burst of freshness and sweetness, thanks to Suncore Foods® Lavender Flower Buds. These small-batch Lavender Buttercream Vanilla Cupcakes are not just desserts; they're a true love pairing that dances on your taste buds. Topped with airy purple vanilla buttercream made with Suncore Foods® Lilac Taro Yam and Purple Sweet Potato Powders, these cupcakes are moist, fluffy, and utterly delicious. If you're looking for the perfect addition to your summer parties and celebrations, look no further!
Ingredients
Cupcake:
227g all-purpose flour
312g granulated sugar
1¼ tsp baking powder
½ tsp salt
178g whole milk
3 Earl Grey tea bags
1 tsp Suncore Foods® Lavender Flower Buds
30g avocado oil
2 tsp vanilla extract
3 egg whites + 1 whole egg
113g (1 stick / 4 oz) softened unsalted butter
Vanilla Swiss Meringue Buttercream:
118g egg whites (about 3.5 large)
200g granulated sugar
170g unsalted butter cold (12 tbsp) cut into cubes
1 ½ tsp vanilla extract
A pinch of salt
½ tsp Suncore Foods® Lilac Taro Yam Powder
1 ½ tsp Suncore Foods® Purple Sweet Potato Powder
Directions
1. Infuse & Blend the Milk — In a small saucepan, bring the milk to a gentle simmer. Remove from heat. Add the Earl Grey tea bags and Suncore Foods® Lavender Flower Buds. Cover and steep for 10–15 minutes. Remove the tea bags but leave the lavender buds in the milk. Use an immersion blender to blend the buds into the milk until mostly smooth. Let cool to room temperature. Soften butter to room temperature while cooling the milk.
2. Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.
3. Combine Dry Ingredients: — In the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix briefly to combine.
4. Add Butter (Reverse Creaming) — Add the softened butter to the dry ingredients. Mix on low-medium speed until the mixture resembles damp sand and is evenly coated.
5. Mix the Wet Ingredients — In a separate bowl, whisk together the infused milk, avocado oil, vanilla extract, egg whites, and whole egg.
6. Add half the wet mixture to the dry/butter mixture and beat for 1 minute. Add the rest and mix another 30–60 seconds until smooth and airy.
7. Bake — Divide batter evenly into liners (about ¾ full). Bake 18–20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
8. Vanilla Swiss Meringue Buttercream — Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until the sugar is dissolved and mixture reaches 160°F (71°C). Transfer to a stand mixer. Whip on high speed until stiff peaks form. With the mixer on medium, add the cubed butter all at once. The mixture will curdle and look broken — this is normal! Add Suncore Foods® Lilac Taro Yam Powder & Suncore Foods® Purple Sweet Potato Powder and keep mixing for 8–10 more minutes until the buttercream emulsifies and becomes silky smooth. Add vanilla and salt and whip until fully incorporated and beautifully tinted. Add the lavender colored buttercream to a piping bag with desired tip. Pipe each cooled cupcake and top with a sprinkle of Suncore Foods® Lavender Flower Buds. Enjoy!