Light and delicious, these Earl Grey cupcakes topped with fresh lavender buttercream give a unique spin to a classic recipe!
Okay, first of all, let's pause for a moment and reflect on the fact that this is the first cupcake recipe I've posted here on The Baker's Almanac. Say what?
Whenever people ask me what my favorite food is, I usually say cake.
I'm that person that could easily eat several slices of her own birthday cake without batting an eye, while simultaneously looking forward to even more leftover cake the next day. All that being said, how in the world is this the first cake recipe on TBA?
Well, if this is going to be the first, I am glad we are going in strong. Because guys: these Earl Grey Lavender Cupcakes are so. freaking. good.
Earl Grey is by far my favorite kind of tea, and I knew I wanted to try and incorporate the flavor into a cupcake. Top that cupcake with fresh lavender buttercream, and you've got a winner!
What is Culinary Lavender?
Before making this recipe, I had never baked with culinary lavender before, and I'm guessing a lot of you have not either. The most common variety of lavender that is used for cooking is Lavandula angustifolia because of its sweet fragrance.
To prepare lavender for cooking, lavender farms or manufacturers will dry the lavender out by snipping the stems off after the flowers open and hanging them to dry. And when it comes to baking with lavender, you do want to make sure you buy the kind that is specifically labeled 'culinary lavender.'
I bought my culinary lavender from Lavender by the Bay at the Union Square Greenmarket. I would recommend checking out your local farmers' market to find fresh lavender, or you can pick some up online.
Tips for Making These Cupcakes
Here are a few tips to get perfect cupcakes every time:
- After adding in each ingredient, make sure to scrape the bowl very well. This is especially important to do after adding in the eggs and dry ingredients. In order to get an even cupcake that rises well, you want to make sure all the ingredients are homogenous.
- Once you add in the dry ingredients, don't overmix. When it comes to cupcakes, you always want to mix in the dry ingredients until just combined. Overmixing can cause the cupcakes to taste tough, which nobody wants.
- Use a toothpick to test if the cupcakes are done. To test if the cupcakes are done, insert a toothpick or cake tester directly into the center of one of the cupcakes. If it comes out clean with just a few crumbs, it's done baking. If it comes out liquidy, continue to bake the cupcakes and check every two minutes or so. To learn more about testing if cupcakes are done, check out this article.
Common Questions About These Cupcakes
Yes, definitely! Once baked, you can store these cupcakes in an airtight container in the fridge for 3-5 days. I would recommend frosting them right before serving to have the best flavor. Alternatively, you can also freeze the unfrosted cupcakes for up to 2 months—just thaw them completely before serving.
After removing these cupcakes from the oven, I recommend cooling them in the pan for at least 10 minutes. Then, transfer them to a wire cooling rack to cool completely at room temperature.
I decorated these cupcakes using a piping bag fitted with a star tip. However, you can decorate them however you'd like! If you don't have a piping bag at home, you can always cut a hole in a Ziploc bag and use that instead.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.Print