Recipes in the world of Flavilo

White chocolate lavender cupcake served

White Chocolate Lavender Cupcakes

The White Chocolate Lavender Cupcake is a true delicacy that combines the sweetness of smooth white chocolate with the subtle, floral aroma of lavender. This cupcake is perfect for an afternoon tea, special occasions, or anytime you want to create a sophisticated dessert. Imagine, with the first bite, the light, white chocolate batter and the aroma of lavender melt in perfect harmony in your mouth. The creamy, soft white chocolate frosting makes the experience even richer. The secret to the perfect cupcake is quality white chocolate and properly dosed lavender, so that the flavors are not too intense but complement each other well. Try this recipe with a little extra grated white chocolate or dried lavender flowers on top to make it even more spectacular and delicious!

Prep Time 20 min
Preparation 20 min
Total 40 min
240 Kcal
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Ingredients for this recipe

Servings: 12
⭕ 200 g All-Purpose Flour
⭕ 100 g Granulated Sugar
⭕ 100 g Unsalted Butter (softened)
⭕ 2 Eggs
⭕ 100 ml Milk
⭕ 1 tsp Baking Powder
⭕ 1 tsp Vanilla Extract
⭕ 0.5 tsp Salt
⭕ 1 tsp Dried Lavender (finely crushed)
⭕ 100 g White Chocolate (chopped into small pieces)
⭕ 150 g Powdered Sugar
⭕ 100 g Cream Cheese
⭕ 50 ml Heavy Cream
⭕ 50 g Melted White Chocolate (for the frosting)
⭕ 6 Lavender Flowers (for decoration)

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    Preparation Steps

    1

    Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.

    2

    In a bowl, whisk together the flour, baking powder, salt, and dried lavender.

    3

    In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

    4

    Gradually add the milk, then gently fold in the dry ingredients until just combined. Be careful not to overmix.

    5

    Fold in the chopped white chocolate, making sure it is evenly distributed throughout the batter.

    6

    Fill the muffin liners about ¾ full with batter.

    7

    Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

    8

    While the cupcakes are baking, prepare the frosting: Beat together the cream cheese and powdered sugar until smooth. Add the melted white chocolate and heavy cream, and mix until well combined.

    9

    Let the cupcakes cool completely before frosting. Decorate with the white chocolate frosting and dried lavender flowers on top.