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60 Min 60 Min
12 Portions 12 Portions
Medium level Medium level


    1 cup flour 
    ½ cup sugar 
    ½ tsp baking powder 
    ¼ tsp baking soda 
    1/2 tbsp lavender flowers 
    ⅛ tsp salt 
    ½ cup buttermilk 
    2 tbsp milk 
    A big splash of Vainilla Molina

    ¼ tsp lavender extract

    ¼ cup vegetable oil

    2 egg whites


    For frosting: 
    1 cup unsalted butter at room temp 
    2 cups powdered sugar 
    1 tbsp lemon juice 
    1 tbsp lemon zest 
    2 tbsp milk 
    Lilac food coloring



    1. Preheat oven to 356 ºF / 180°C and place liners in a cupcake mold. 
    2. In a medium bowl, beat flour, sugar, baking powder, baking soda, lavender extract and salt. 
    3. When they are well integrated, add buttermilk, milk, lavender extract, oil and a splash of Vainilla Molina and beat again. 
    4. Separately, beat egg whites until stiff peaks form. 
    Gently integrate into dough with enveloping movements. 
    6. Pour dough into cups up to 2/3 of their capacity. 
    7. Bake for 20 min or until light golden-brown. 


    For frosting: 

    8. In a bowl, beat butter until creamy. 
    9. Add lemon juice, lemon zest, salt, powdered sugar and milk. Beat on low speed until most sugar has been absorbed by butter. 
    10. When you get a fluffy mixture, add 2 drops of lilac food coloring. 
    11. Pour frosting into a pastry bag and decorate cupcakes. 
    12. You can add a few sprigs of lavender. 
    13. Enjoy!

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