Lavender Cupcakes

If you've got a sweet tooth, then check out this great recipe to try at home using Lavender essential oil.


Serves: 12

Lavender Cupcakes

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg + 1 egg white
  • 2 tablespoons vegetable oil
  • 3 teaspoons vanilla extract
  • 1 drop doTERRA Lavender essential oil
  • 1/2 cup full fat milk

Cream Cheese Frosting

  • 450 grams of cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups icing sugar
  • 2 teaspoons vanilla extract
  • fresh non treated lavender springs or flowers for topping

Lavender Cupcakes 

  1. Preheat the oven to 175 degrees Celsius.
  2. Fill a cupcake tin with liners.
  3. In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
  4. Add the butter to the bowl and with an electric mixer, beat it until creamy.
  5. Add the sugar and beat with the butter on high speed until fluffy for 2 to 3 minutes.
  6. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed.
  7. Add in the oil, vanilla and lavender essential oil, beating on medium speed for another minute.
  8. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.
  9. Fill each liner about 2/3 of the way full. Bake until the tops are set, about 18 to 22 minutes.
  10. Let cool completely before icing.

Cream Cheese Frosting

  1. Beat the cream cheese and butter together until creamy.
  2. Beat in the sugar until combined.
  3. Beat in the vanilla extract.
  4. Ice the cooled cupcakes! Before serving, top with fresh lavender springs or flowers. If desired, you can add a drop of food coloring in (pink or purple) to color the frosting!

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