Can I use fresh lavender instead of dried?

Absolutely! You can use fresh lavender, just make sure it's culinary grade and finely chopped. I'd suggest using about half the amount of dried lavender, as fresh lavender tends to be more potent. A teaspoon should do the trick. The cupcake is a bit more ‘earthy’ with fresh lavender but I enjoy both.

Can I make these cupcakes vegan or dairy-free?

For sure! Almond or soy milk work just fine, and you can use a vegan butter substitute as well. Sometimes I use applesauce as a vegan alternative to eggs, but honestly, it depends on my mood! Experiment a little and see what *you* like!

How long do these cupcakes stay fresh?

The cupcakes are truly best enjoyed within two to three days. After that, they tend to dry out a bit. Store them in an airtight container at room temperature. If you're feeling fancy, you could even put a slice of bread in the container to help keep them moist.

Can I freeze these cupcakes?

I haven't tried freezing them myself, but I've heard from others that they freeze well for up to a month. Just make sure they're properly wrapped! Then, when you're ready to eat them, let them thaw at room temperature. And if you put them in the fridge to unthaw it will dry the cupcake. Yuck!

Do I need a piping bag for the frosting?

If you don't have a piping bag, no worries! You can simply use a ziplock bag with the corner snipped off, or even spread the frosting with a knife. It won’t be as fancy, but it’ll taste just as good. And isn't that what really matters?

I've always been drawn to lavender. Maybe it's the color, the scent, or the memories it stirs. My grandmother always had a lavender sachet tucked away in her closet, and the scent always brings me back to those cozy afternoons spent at her house. Now, I'm bringing that sensory experience to you with these Legacy Launch Lavender Cupcakes. They're a bit of nostalgia, a touch of elegance, and a whole lot of love, baked into every single bite.

What makes these cupcakes special? Well, for starters, they're not overly sweet. The subtle floral notes of lavender balance perfectly with the creamy buttercream frosting, creating a flavor profile that's both comforting and sophisticated. The hint of vanilla adds just the right touch. I've spent countless hours tweaking this recipe to get it just right, and I think you'll agree: it was worth it.

Legacy Launch Lavender Cupcakes

Name: Legacy Launch Lavender Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Graduation
Ingredients: 1 1/2 cups All-purpose flour; 1 cup Granulated sugar; 1 1/2 tsp Baking powder; 1/4 tsp Salt; 1 tsp Dried lavender; 1/2 cup Milk; 1/4 cup Melted unsalted butter; 2 Large eggs; 1 tsp Vanilla extract; 1/2 cup Unsalted butter, softened; 3 cups Powdered sugar

Indulge in Legacy Launch Lavender Cupcakes, blending floral elegance with a touch of nostalgia. These moist, subtly flavored cupcakes are topped with a creamy buttercream frosting, perfect for any occasion.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

First, warm up that oven to 350°F (175°C). Grab your muffin tin and line it with cupcake liners. Trust me; you don't want to skip this step unless you enjoy scrubbing burnt batter off metal. Prepare for a delightful experience!
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is nicely combined – like they're all old friends getting together for a reunion. It’s a dry party in there! And of course, don't forget the dried lavender. *That* gives it the magic. A note: don't use too much or it will taste like soap.
In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract. You want this to be smooth and dreamy - almost like a milkshake...but not. Think cupcake, not milkshake.
Slowly add the wet ingredients to the dry ingredients, mixing until *just* combined. Don't overmix! Seriously, I mean it. Overmixing leads to tough cupcakes, and nobody wants that. Keep it light and airy, folks.
Fill each cupcake liner about two-thirds full. This is important: leave some room for the cupcakes to rise! Otherwise, you'll end up with a muffin top situation (not the good kind).
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them. All ovens are different, so you might need to adjust the baking time a bit. You're looking for a golden brown hue, like a sunset on a summer evening.
While the cupcakes are cooling, let's make the frosting! In a large bowl, beat the butter until it's light and fluffy. This might take a few minutes, so be patient. Think of it as your arm workout for the day.
Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and milk, then continue beating until the frosting is light and creamy. This is where you can get creative! If you want a thicker frosting, add more powdered sugar. For a thinner frosting, add more milk.
Once the cupcakes are completely cooled, frost them with the buttercream frosting. You can use a piping bag for a fancy swirl, or simply spread the frosting with a knife. I mean, honestly, the taste is what really matters here, right?
Garnish with a sprinkle of dried lavender, if desired. And there you have it: Legacy Launch Lavender Cupcakes. Prepare to be amazed!