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Lavender London Fog Cupcakes

Indulge in Lavender London Fog Cupcakes for Pure Bliss

Lavender London Fog Cupcakes are a delightful treat infused with floral notes and topped with creamy honey buttercream, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 1 hour 52 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 tablespoon Dried Lavender use sparingly
  • 1 cup Milk for infusing flavor
  • 1 cup Cake Flour or substitute all-purpose flour
  • 1 teaspoon Baking Powder helps make cupcakes rise
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt balances sweetness
  • 1/2 cup Unsalted Butter room temperature
  • 1 cup Granulated Sugar feel free to reduce
  • 3 large Egg Whites for lift
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Vanilla Bean Seeds for flavor
  • 1/2 cup Greek Yogurt or sour cream
For the Honey Buttercream
  • 2 cups Powdered Sugar for sweetness
  • 1/4 cup Heavy Cream
  • 1/4 cup Honey for floral sweetness
  • 1 teaspoon Lemon Zest optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan
  • Electric Mixer

Method
 

Making the Cupcakes
  1. Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Infuse Milk: In a small saucepan, gently warm the milk with dried lavender for about 5 minutes. Let sit to infuse.
  3. Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: Beat room temperature butter and sugar until pale and fluffy, about 3-4 minutes.
  5. Add Wet Ingredients: Mix in egg whites, vanilla extract, and Greek yogurt until fully combined.
  6. Combine Mixtures: Gradually add dry ingredients to the wet mix, alternating with the lavender-infused milk, stirring until just combined.
  7. Bake Cupcakes: Spoon batter into the muffin tin, filling liners about two-thirds full. Bake for 18-22 minutes until a toothpick comes out clean.
  8. Cool Completely: Transfer cupcakes to a wire rack and let cool completely before frosting.
  9. Make Honey Buttercream: Beat softened butter until creamy, then gradually mix in powdered sugar, heavy cream, honey, and optional lemon zest until fluffy.
  10. Frost Cupcakes: Pipe honey buttercream on cooled cupcakes and garnish with lavender buds or edible flowers.

Notes

Use ingredients at room temperature for better mixing. Store cupcakes in an airtight container.