Lavender Crème Fraîche Cupcakes

Lavender Crème Fraîche Cupcakes

Delicious when paired with sweets, dried culinary lavender gives a slightly flora, peppery punch to Lavender Crème Fraîche Cupcakes coated with creamy royal icing. 

Lavender Crème Fraîche Cupcakes
Makes 18 cupcakes
  • 1½ cups sifted all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon clear vanilla extract
  • ¾ cup heavy whipping cream
  • ¼ cup Lavender Crème Fraîche (recipe follows)
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • Royal Icing (recipe follows)
  • Garnish: dried lavender sprigs
  1. Preheat oven to 350º. Line 3 (6-cup) muffin pans with desired liners; set aside.
  2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
  3. In a large bowl, combine butter, ¾ cup sugar, and vanilla extract. Using an electric mixer at high speed, beat until smooth and creamy, about 4 minutes.
  4. In a small bowl, combine cream and crème fraîche; whisk until smooth.
  5. Add flour mixture to butter mixture gradually, in 3 parts, alternating with cream mixture, beginning and ending with flour mixture.
  6. In a large bowl and using an electric mixer at medium speed, beat together egg whites and cream of tartar until soft peaks form. Increase mixer speed to high; add remaining sugar, 1 tablespoon at a time. Continue to beat until stiff peaks form. Carefully fold egg whites into batter gradually, in 4 parts.
  7. Divide batter among muffin pan wells. Bake until a wooden pick inserted near the centers comes out clean, 15 to 18 minutes. Let cupcakes cool in pans for 10 minutes; remove to wire racks to let cool completely.
  8. Frost with Royal Icing, using approximately 2 tablespoons per cupcake; garnish with dried lavender sprigs, if desired.

Lavender Crème Fraîche
Makes approximately 1 cup
  • 1 cup heavy whipping cream
  • 2 tablespoons buttermilk
  • 2 tablespoons puréed dried culinary lavender
  1. Combine cream, buttermilk, and lavender in a glass jar; cover with a tight-fitting lid. Let stand at room temperature (approximately 70º) until thickened, 8 to 24 hours. Stir well and refrigerate. Use within 10 days. Use remaining crème fraîche for additional recipes, if desired.
Note: Crème fraîche can be spooned over fresh fruit, puddings, and warm cobblers, and also used as a thickener for desserts and sauces.

Royal Icing
Makes 2½ cups
  • ¼ cup cold water
  • 3 tablespoons meringue powder
  • 2 cups confectioners’ sugar
  • Food coloring*
  1. In a medium bowl and using a wire whisk, beat water and meringue powder until frothy.
  2. Whisk in sugar until smooth. Whisk in food coloring, if desired. If not using immediately, cover tightly with plastic wrap. Whisk before using.
*We used Wilton concentrated gel icing in violet.

For more ideas to use this beloved blossom throughout your home, see “Fragrant Lavender” in the May/June 2021 issue, available at, and find lavender spa products available in our online shop.

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