Recipe: Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting45

Posted by chockylit in Cheese, Citrus, Herbs & Flowers (Sunday July 17, 2005 at 12:50 pm)


I forget what got me thinking of lavender, but regardless I really liked the way these cupcakes turned out. They are perfect for any summertime party, like a wedding shower. I served these at a dinner party along side a serving of strawberries and blueberries that I macerated with a touch of apricot brandy and some chopped, fresh spearmint leaves and topped of with a dollop of the lavender cream.

The Result
The Good: Yum. Perfect moist little cakes, creamy frosting with a hint of tartness, and a subtle lavender flavor.

The Bad: Nothing. I loved the way everything came out.

1/2 Recipe of Cupcakes
makes 12 cupcakes / 350 degree oven

1/2 stick butter
3/4 cups sugar
1 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 teaspoon vanilla extract
2 large egg whites

1. soften butter in the mixer on high speed
2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, and salt together
4. measure out milk and vanilla
5. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
6. set aside incorporated mixture
7. in a clean mixer bowl, beat egg whites until soft peaks form
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans
10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean


mise en place

Lavender Cream

1 cup heavy cream
1/4 cup granulated sugar
1/2 cup water
1 tablespoon lavender flowers

1. add sugar and water to a small saucepan set over medium high heat
2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon
3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes
4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool
5. meanwhile add heavy cream to the bowl of an electric mixer and beat with the whip attachment until soft peaks form
6. once the sugar mixture is relatively cool to the touch (it can be slightly warm) drizzle into the cream while beating on medium high
7. continue to beat on high until firm peaks form

1/2 Recipe of Citrus Cream cheese Frosting

1/2 stick butter
1 8oz packages of cream cheese
1/2 teaspoon mixed citrus zest (from lemons, limes, oranges, whatever citrus you have)
1 teaspoon citrus juice (same as above)
2 cups confectioner’s sugar
3-4 drops of purple food coloring

1. soften butter in the mixer on high speed
2. add cream cheese and beat until combined
3. sift confectioner’s sugar
4. add about half of the confectioner’s sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine
5. add remaining confectioner’s sugar in stages until desired consistency and sweetness is achieved
6. add purple food coloring and mix until consistent color is achieved

Assembly
1. using a melon baller, scoop out a bit of the cooled cupcakes
2. using a small spoon, fill each cavity with lavender cream
3. trim off some of the meat of the scooped out cupcake and place back over the cavity
4. pipe cream cheese frosting over the top
5. sprinkle lightly with lavender leaves


filling the cupcakes


finished product

Printable, PDF-version of the recipe.

45 comments for Recipe: Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting »

  1. Thank you so much for generously sharing your wonderful recipes! I have several cupcake cookbooks and honestly, your recipes and photography are superior to anything in my books.

    Comment by Sadie — July 18, 2005 @ 1:42 pm

  2. That is extremely kind of you to say. Thank you very much!

    Comment by chockylit — July 18, 2005 @ 3:58 pm

  3. I can’t wait to try it. beautifull blog and photos.

    Thanks

    Comment by Altaf — July 19, 2005 @ 3:52 am

  4. My favorite color in cream cheese frosting! They’re beautiful.

    Comment by Lisa — July 21, 2005 @ 2:08 pm

  5. Where did you get your wonderful small metal bowls? How perfect for baking!

    PS- all your recipes and musings are my favorite. :)

    Comment by Emily — August 1, 2005 @ 6:13 pm

  6. Thank you for the amazing lavender cupcakes! They were a big hit at our party.

    Comment by Erin & Chloe — August 4, 2005 @ 3:57 pm

  7. Maybe a dumb question, but I am a newbie to the baking workd… what piping tip do you use to get this big swirl effect?

    Comment by chrissyg — August 8, 2005 @ 12:53 pm

  8. Emily, I got the little bowls at Bed, Bath, and Beyond just a few weeks ago.

    Chrissy, I use a large star tip, a #6.

    I am glad the cupcakes have worked out. I love these cupcakes and have made them a couple of times now. Yum!

    Comment by chockylit — August 8, 2005 @ 8:39 pm

  9. i tried making the lavender cream but after adding the cooled “lavender/sugar syrup” into the whipped cream, the whole thing just cuddled. I did cool the syrup first, and whipped the cream till soft peak as per instruction…. dunno what i did wrong…very strange

    Comment by Kelly Tang — September 9, 2005 @ 1:41 am

  10. Kelly, Wow that is strange. A cause of curdling that I am aware of is overbeating. If its just starting to curdle you might be able to recover by adding more cream and whisking it in by hand. But if its too far along that won’t work. You might end up with lavender butter! Regardless, I will try the recipe again soon and see if I can figure out what went wrong.

    Comment by chockylit — September 10, 2005 @ 8:31 am

  11. great pics thank you for sharing

    Comment by Anonymous — October 19, 2005 @ 7:19 pm

  12. I really enjoy reading your blog. I made these cupcakes for my birthday and the results were amazing. I never thought lavender and citrus could taste so good together. I had quite a bit of lavender cream leftover but that gives me an excuse to make another batch. thanks for posting this recipe. Cheers!

    Comment by Kathy — December 17, 2005 @ 7:30 pm

  13. Beautiful cupcakes!! What I like the most is that you don’t seem to use any artificial coloring, they look amazing!!
    Do you sell them anywhere? They would do sooo well here in Portland.

    Comment by Anonymous — February 15, 2006 @ 3:40 pm

  14. I love backing cupcakes and experimenting with it. Never filled one though, but now I see how to fill them i’m defenetly gonna try. Thanks for inspiring me!

    Comment by Anonymous — February 21, 2006 @ 3:31 am

  15. I ran into the same problem, Kelly, when I added the syrup. I overbeat, and I wound up with some lavender butter. I wound up using that in the frosting instead of the citrus so that my cupcakes had some lavender flavor.

    Comment by Anonymous — March 20, 2006 @ 7:17 pm

  16. I found this recipe sort of by accident, but Lavender cupcakes sounded enchanting. I made them this weekend with a friend, and I knew they would be good, but I had no idea they would be THIS good. We split the tasks up and she was making the cream while I was working on the batter, and after she simmered fresh lavender in the sugar water, we decided to do that to the milk for the cupcake batter as well. It turned out beautifully. Everyone who tried these cupcakes was completely bowled over by them, including my non-sweets-loving boyfriend who said he ate two immediately when he found them in his house. This was my first time cooking with lavender, and I can’t wait to try it in other things. Thanks for the perfect recipe.

    –Lana

    Comment by Anonymous — May 21, 2006 @ 5:24 am

  17. You have some absolutely fabulous recipes, I can’t wait to try more!

    I wanted to try these so badly, but I didn’t have time to fill them. So, instead I steeped a couple of tablespoons of dried lavendar in water and used it in place of half of the milk. They tasted delicious, and the flavor was very delicate and subtle, complimenting the citrus cream cheese perfectly.

    As a fellow photographer, I as impressed by your images as I am by your recipes! Thank you for sharing!

    –Adria in Portland

    Comment by Anonymous — June 20, 2006 @ 3:41 pm

  18. Hi Cheryl! I live in Japan and I just love your blog!! I have a question about cream cheese frosting. Whenever I make strawberry cream creamcheese frosting, it turns out too soft. I try to pipe it on but it will not hold.Could it be that I am using too much strawberries?Please help!!!!!

    Comment by Junko — January 12, 2008 @ 7:21 am

  19. For the lavender cream when you say firm peaks, does that mean it should be the consistency of whipped cream, or should it be firmer than that? I overbeat mine and ended up with lavender butter I guess, I think because it seemed like there was so much lavendar cream when it was at the whipped cream stage I was expecting it to beat into something more dense. Do you actually use the entire amount of lavender cream you list in this recipe?

    Comment by Kimberly — February 17, 2008 @ 11:30 pm

  20. Yay I love cooking with lavender and I’ve been meaning to make some cupcakes. I was wondering about adding gelatin to the lavender cream..I read another recipe with the same ingredients but gelatin was added last to “stablize” it. The cupcakes lasted 3 days filled with the gelatin.. how long does the whipped cream last by itself??

    Comment by Carmella ella — March 4, 2008 @ 4:24 pm

  21. Hi Cheryl!
    I too, love your website, great ideas!
    I made some coconut/lemon cupcaks with a lime
    curd center with Lavender Icing…YUM…
    I found some “Lavender Extract” at Sur La and
    Wow what a hit!!! Saved lots of time and the flavor was really interesting…My first time
    using Lavender which I will re try again and try and use it also for cookie icing….
    I appreciate all your hard work informing
    all us “Baking Divas”….

    Comment by Diane Jennifer — March 16, 2008 @ 9:13 pm

  22. Thank you so much for all of your generous & delicious recipes! Question: how much lavender extract to use if substituting for fresh?

    Comment by christine — April 9, 2008 @ 2:43 pm

  23. i love this website-my sister sent me to it, and i’m hooked! I’m planning to make these for a reception, but need to make about 2 dozen. Do you have the recipe for the full version that would make 24 cupcakes? I’m assuming the ratios won’t work if i just double everything.
    thanks so much-

    Comment by Sara — May 13, 2008 @ 9:29 am

  24. I am so glad that we can comment again. I now have my own cupcake blog and it is all down to you.you blog inspired me. I might try this recipe this week.hope you are well.

    Comment by valentina — October 9, 2009 @ 6:50 pm

  25. NICE and love the way you make it easy to follow recipe! With photos! #cupcakelove

    Comment by Dawn — November 4, 2009 @ 1:39 pm

  26. I made these a year and a half ago for my mother-in-law’s 60th birthday bash, and when the whole family was in town for this Christmas, everyone was still talking about them!
    Thank you so much for your lovely site.

    Comment by allison — January 14, 2010 @ 1:56 pm

  27. First, I love your site! Very inspiring recipes and beautiful photos. I made these beautiful Lavender cupcakes at the special request of friends who tasted my first attempt. I love the cream filling, so delicate and refreshing! Thank you for such wonderful recipes! I’m going to try the mint cream cupcakes with rasberry mousse next.

    Comment by Laughingkitty — January 23, 2010 @ 2:58 pm

  28. Love this blog. 2 questions for you. How full do you fill the cc liner/cup?

    And, how do you keep bubble from forming in your icing?

    Comment by Melissa — February 10, 2010 @ 9:28 am

  29. I use an ice cream scoop. See this section of the blog. On the second question, do you mean when piping?

    Comment by chockylit — February 10, 2010 @ 10:14 am

  30. I LOVE how awesome this recipe sounds. I’m off to make a batch. Thanks so much for sharing. I was wondering, how long do you think they last? (If I make them in advance for an event?)

    Comment by esther — March 18, 2010 @ 4:37 am

  31. It lasts longer if you keep everything separated until the day of. Tightly wrap the cupcakes with plastic wrap and store at room temp for up to 2-3 days. Tightly wrap the filling and frosting and store in the fridge up to 3 days. Assemble the day of. These need to be refrigerated because of the cream filling, but can be at room temp for the couple hours of an event…

    Comment by chockylit — March 18, 2010 @ 7:47 am

  32. These cupcakes sound totally delicious! I love infusing lavender into recipes. I will give this a try!

    Comment by Suzanne — May 21, 2010 @ 9:31 pm

  33. I absolutely have to try those ones very soon! I love lavender in recipes! Being from Provence but living in Ireland, I love everything that takes me back to my roots. Amazing recipe, thanks!

    Comment by Vanessa Wright — June 21, 2010 @ 5:10 am

  34. omg i love your blog ! this recipe sounds sooo good I will have to make it asap…. thank you so very much for sharing your wonderful recipes with everyone.

    Comment by sonia — June 23, 2010 @ 8:24 pm

  35. I love eating cakes and cupcakes and I also want to cook, but I don’t know how. Thanks to this now I can make my own cupcakes. Your blog is a big help to me.

    Comment by Maryagirl — July 27, 2010 @ 2:05 am

  36. I stumbled upon this site the other night while searching for lavender cupcake recipes. I made them Thursday night, was so happy with the results – delicious! I did simmer some lavender in the milk I used in the cupcake batter, and it added a gentle lavender flavor. You have a beautiful site. I can’t wait to try more of your recipes!

    Comment by Darlene Coats — August 21, 2010 @ 11:59 am

  37. When you say 1/2 stick butter, do you mean 1/4 cup? Or the 4 ounces? Because the butter I bought has four “1/2 sticks” but each one is four ounces. Half of the 1/2 sticks??? Help!!!

    Comment by Jax — October 9, 2010 @ 6:02 pm

  38. 1/4 cup.

    Sorry!

    Comment by chockylit — October 9, 2010 @ 7:57 pm

  39. Where do you purchase lavender to use in this recipe?

    Comment by Jessica Nazaroff — March 21, 2011 @ 12:39 pm

  40. I am wondering the same thing regarding lavender!
    Where can I purchase it?
    Lovely blog!

    Comment by Vicky — May 21, 2011 @ 9:28 am

  41. Hi! Just wanted to let you know the link for the pdf version of this recipe doesn’t work.
    Love your site and your recipes – thank you very much for sharing!

    Greetings from Mexico!

    Comment by Alice — May 30, 2011 @ 9:19 pm

  42. I didn’t have any lavender flowers and had no idea where to get them so I used jasmine tea instead and it worked really well! Awesome site and awesome recipes!

    Comment by Lynelle — June 26, 2011 @ 1:51 pm

  43. I just finished frosting these cupcakes and I’m letting the rest in the fridge. I’m so excited to bite into one, but I sampled every component separately and each is so tasty. I know the finished product will be wonderful! Thank you so much for sharing your beautiful recipes! I plan on making one every weekend!

    I was concerned about my lavender cream going flat so I found a recipe that uses gelatin and modified to work with the simple syrup. Here is the recipe from the I found:

    Stabilized Whipped Cream Frosting
    (From: http://www.discusscooking.com/forums/f10/whipped-cream-that-remains-fluffed-15094-2.html)

    2 tsp. unflavored gelatin
    8 tsp. cold water
    2 cups heavy whipping cream
    1/2 cup confectioner’s sugar
    1 tsp. vanilla extract

    Chill a glass or stainless steel bowl large enough to hold 4 cups of whipped cream. Chill the beaters.

    Combine the gelatin and water. Let sit for 5 minutes. Place over low heat and stir until the gelatine is completely dissolved (about 1 minute). Remove from heat and let cool.

    Whip the heavy cream in the chilled bowl until it begins to thicken. Continue beating while slowly adding the sugar. Add the vanilla extract. While still beating, slowly add the gelatin. Whip until soft peaks form.

    Imediately use to frost a cake, put into molds, or fill pastries. Place in the refrigerator to completely cool. The gelatin will set, stabilizing the whipped cream. When brought back to room temperature, it will not lose its volume or shape.

    Comment by Mary Beth — August 21, 2011 @ 10:05 am

  44. Your cupcakes are so beautiful and inspiring. I love baking cupcakes and love strange flavor combinations but have always been too nervous to try to create a recipe. You have reawakened my passion and I definitely plan on trying some of your recipes, and perhaps even combining a few to create my own strange flavors :]

    Comment by Brigid — October 4, 2011 @ 5:10 pm

  45. Thank you for this recipe. I made it yesterday and it was amazing. Perfection in a cup.

    Comment by Farah — March 21, 2012 @ 7:35 am

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