Gluten Free Lavender Cupcakes | Beautiful and Delicious!
Try this light and airy gluten free lavender cupcake recipe this spring. See how delightful and fresh dried lavender tastes in this gf cupcake recipe.
- Prep time
- 20 min
- Cook time
- 19 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+1/4 cup granulated sugar
- 3/4 tsp dried culinary lavender buds (plus more for decorating (optional))
- 1+1/2 cup all purpose gluten free flour blend ((I used Better Batter; please click thru for appropriate blends))
- 3/4 tsp xanthan gum (omit if using Better Batter)
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated lavender sugar (from above)
- 8 tbsp unsalted butter (at room temperature)
- 1 egg (at room temperature, beaten)
- 1 egg white (at room temperature, beaten)
- 1/2 tsp pure vanilla extract
- 2/3 cup buttermilk (at room temperature)
- 1 cup confectioner’s sugar
- 1+1/2 tsp milk (plus more as necessary)
- 1/4 cup granulated lavender sugar (from above)
- 1 drop blue gel food coloring (optional)
- 1 drop red gel food coloring (optional)
Instructions
- 1
In the bowl of a blender or (mini) food processor, place the granulated sugar and culinary lavender. Cover and blend or pulse just until the lavender disappears into the sugar.
- 2
Set the lavender sugar aside to use in the cupcakes and the glaze below.
- 3
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
- 4
Place the flour, xanthan gum, cornstarch, baking powder, baking soda, and salt in a small bowl, and whisk to combine well. Set the bowl aside.
- 5
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, place the butter, 1 cup of the lavender sugar, egg, egg white, and vanilla, and beat at medium-low speed to combine.
- 6
Increase the mixer speed to medium-high and beat until the mixture appears whipped (about 2 minutes).
- 7
To the large bowl with the butter mixture, add half the dry ingredients and beat lightly until just combined.
- 8
Add the buttermilk, and beat lightly, then the remaining dry ingredients, beating again until just combined.
- 9
Fill the prepared muffin cups 3/4 full of batter, and shake the pan back and forth to even out the batter in the cups.
- 10
Place the tin in the center of the preheated oven. Bake until the cupcakes are lightly golden brown around the edges and a toothpick inserted in the center comes out mostly clean (about 19 minutes).
- 11
Remove the tin from the oven and allow to cool at least 10 minutes in the pan. Transfer to a wire rack to cool completely.
- 12
In a medium-size bowl, place the confectioners’ sugar and add about 1 teaspoon of the milk. Mix until you have a very smooth, thick paste.
- 13
Add the remaining 1/4 cup of lavender sugar, and more milk by the drop, mixing well, until you have a very thickly pourable glaze.
- 14
Add the liquid slowly, because it’s much easier to thin the glaze than to thicken if once you’ve added too much liquid.
- 15
Add the optional blue and red gel food coloring, and mix until you have a purple glaze.
- 16
Dip the tops of the first cooled cupcake into the glaze, bobbing the top 3 times, and then slowly twisting the cupcake until it is upright.
- 17
Place on a sheet of parchment paper to set. Repeat with the remaining cupcakes.
- 18
If desired, sprinkle with a few lavender buds before the glaze is set.
- 19
Allow the cupcakes to set at room temperature and then serve.