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Strawberry Lavender Cupcakes

These cupcakes feature light, fluffy sponge layers filled with fresh strawberries and topped with a lavender-infused cream. The process involves baking the sponge, preparing a strawberry filling, and finishing with a fragrant whipped cream topping, resulting in a delicate, layered dessert with a smooth, moist texture and decorative presentation.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: dessert
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup fresh strawberries hulled and sliced
  • 1 cup heavy cream chilled
  • 2 teaspoons lavender extract
  • 2 tablespoons powdered sugar sifted
  • ½ teaspoon fresh lavender buds optional, for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake tins
  • Paper cupcake liners
  • Cooling rack
  • Hand or stand mixer
  • Spatula
  • Piping bag

Method
 

  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and set aside. In a large bowl, sift together flour, baking powder, and salt, then set aside.
  2. In another bowl, whisk together melted butter and sugar until smooth and slightly fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  3. Gradually add the dry ingredients into the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined for a tender batter.
  4. Spoon the batter into the cupcake liners, filling about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool on a wire rack.
  5. While the cupcakes cool, prepare the strawberry filling by slicing the strawberries thinly. Set aside for assembly.
  6. In a mixing bowl, whip chilled heavy cream on medium-high speed until it begins to thicken. Add powdered sugar and lavender extract, then whip until soft peaks form.
  7. Gently fold in the lavender buds if using, for a floral aroma, then transfer the cream to a piping bag fitted with a decorative tip.
  8. Once cupcakes are cooled, slice the tops off slightly to create a flat surface. Pipe a generous swirl of lavender cream onto each cupcake.
  9. Arrange the sliced strawberries on top of the piped cream to form a small nest or decorative pattern, enhancing the presentation.
  10. Finish with a sprinkle of fresh lavender buds for a fragrant garnish, if desired. Serve immediately or refrigerate until ready to enjoy.

Notes

Ensure the cupcakes are fully cooled before piping the cream to prevent melting. For a more intense lavender flavor, infuse the cream with dried lavender buds by steeping in warm cream before whipping.