Orange Lavender Cupcakes Recipe
Fluffy orange lavender cupcakes topped with dreamy lavender buttercream—this recipe is a floral-citrus celebration! Easy enough for a weekday bake, pretty enough for a spring party. Includes a low-sugar buttercream variation!
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Equipment
- Saucepan
- Spoon
- Hand or stand mixer
- Muffin tin + muffin liners
- Ice cream scoop large
Ingredients
Orange Muffins
- 2 Eggs large
- 1 cup Granulated sugar
- ¼ cup Milk
- 1 cup Sunflower or canola oil
- 4 tsp LorAnn’s orange cream flavor
- Zest of 2 oranges
- 1 ½ cups Cake flour
- 1 tbsp Baking powder
Lavender Buttercream
- 4 tablespoons Heavy cream or milk
- 1 ½ teaspoon Dried culinary lavender buds
- 1 cup Unsalted butter softened
- 3 ½ cups Powdered sugar
- ⅛ tsp Salt
- 1 teaspoon Vanilla extract
- 1 tsp Monin lavender syrup
- Purple food coloring Optional
Instructions
Orange Muffins
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, beat 2 Eggs until frothy.2 Eggs
- Gradually add 1 cup Granulated sugar and mix until pale and fluffy (about 3–5 minutes).1 cup Granulated sugar
- Stir in ¼ cup Milk, 1 cup Sunflower or canola oil, 4 tsp LorAnn’s orange cream flavor, and Zest of 2 oranges. Mix to combine.¼ cup Milk, 1 cup Sunflower or canola oil, 4 tsp LorAnn’s orange cream flavor, Zest of 2 oranges
- In a separate bowl, sift 1 ½ cups Cake flour and 1 tbsp Baking powder.1 ½ cups Cake flour, 1 tbsp Baking powder
- Add dry ingredients to wet ingredients. Stir until just combined—do not overmix.
- Fill muffin liners about ⅔ full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Let muffins cool in the tin briefly, then transfer to a wire rack to cool completely.
Lavender Buttercream
- Heat 4 tablespoons Heavy cream or milk in a saucepan (don’t boil), then stir in 1 ½ teaspoon Dried culinary lavender buds. Cover and steep for 15–20 minutes.4 tablespoons Heavy cream, 1 ½ teaspoon Dried culinary lavender buds
- Beat 1 cup Unsalted butter with a stand mixer or hand mixer until light and fluffy.1 cup Unsalted butter
- Sieve 3 ½ cups Powdered sugar to prevent lumps.3 ½ cups Powdered sugar
- Gradually add the powdered sugar and ⅛ tsp Salt to the butter, mixing well after each addition.⅛ tsp Salt
- Strain the infused cream to remove the lavender buds, then add it to the butter mixture along with 1 teaspoon Vanilla extract and 1 tsp Monin lavender syrup. Mix until smooth and creamy.1 teaspoon Vanilla extract, 1 tsp Monin lavender syrup
- Add a few drops of Purple food coloring if desired. Mix until evenly incorporated.Purple food coloring
Assemble the cupcakes
- Once muffins are completely cool, pipe the lavender buttercream onto each one using a piping bag or spread with a spatula.
- Garnish with a sprinkle of dried lavender buds or a twist of orange zest for an elegant finish. Or keep them as they are, as I did. :)
Notes
💜 Lavender Buttercream – Low Sweetness Version
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 3¾ cups (450g) powdered sugar, sieved
- 4 tablespoons (60ml) lavender-infused milk or cream
- 1½ teaspoons vanilla extract
- 2 teaspoons dried culinary lavender
- ¼ teaspoon fine sea salt
- Optional: 3–4 drops Monin lavender syrup
To make lavender-infused milk/cream
- Warm five tablespoons (75ml) milk or cream in a small saucepan.
- Add 2 tsp dried culinary lavender.
- Let it steep for 15 minutes, then strain and cool.
Instructions
- Beat the butter for 3–4 minutes until pale and fluffy.
- Add the (sieved) powdered sugar, one spoonful at a time, mixing on low speed.
- Pour in the lavender-infused milk, vanilla, salt, and optional Monin syrup.
- Increase speed to medium-high and beat for another 2–3 minutes until light and creamy.
- Taste. If you'd like a touch more lavender, add ½ tsp more Monin or a drop of lavender extract.
Nutrition
Serving: 1serving | Calories: 587kcal | Carbohydrates: 64g | Protein: 3g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 147mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 52g | Vitamin A: 596IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 0.4mg
Servings: 12 servings
Calories: 587kcal
