- 1/2 cup granulated sugar
- 1/4 teaspoon dried lavender flowers
- 1/2 cup butter, at room temperature
- 2 eggs
- 1 cup flour
- 2 tablespoons milk
Butter Cream Frosting
- 3 sticks unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 350°F; line a 24 count mini-muffin pan with paper liners. Put the sugar and lavender flowers in a food processor. Process briefly to combine.
Mix lavender and sugar in a bowl with the butter and beat together until light and fluffy. Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then fill the muffin cups 2/3 full with batter.
Bake for about 15-20 minutes until risen and a toothpick inserted in the center comes out clean, then transfer to a wire rack to cool for about 30 minutes.
For the butter cream frosting, beat the butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. Add the vanilla, and beat until butter cream is smooth.
Once the lavender cupcakes have cooled, frost with the butter cream. If you have additional lavender flowers, you can use as a garnish as well.