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Purple Velvet Cupcakes with Lavender Frosting

Soft and moist Purple Velvet Cupcakes topped with silky homemade lavender buttercream. A beautiful dessert for birthdays, showers and special occasions.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American-Inspired
Ingredients Method

Ingredients
  

  • For the Purple Velvet Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 teaspoon white vinegar
  • Purple gel food coloring as needed
  • For the Lavender Frosting:
  • 1 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream plus more if needed
  • 1 teaspoon culinary lavender
  • 1 teaspoon vanilla extract
  • Small pinch of salt
  • Culinary lavender for garnish optional

Method
 

  1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a separate large bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing after each addition.
  5. Mix in the vanilla extract and enough purple gel food coloring to achieve a rich purple shade.
  6. Add the dry ingredients in portions, alternating with the buttermilk, mixing only until combined.
  7. Stir in the white vinegar.
  8. Divide the batter between the cupcake liners, filling each approximately two-thirds full.
  9. Bake for 18–21 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
  11. For the frosting, gently warm the heavy cream without boiling it.
  12. Add the culinary lavender and steep for 10–15 minutes.
  13. Strain the cream and allow it to cool completely.
  14. Beat the softened butter for 2–3 minutes until creamy.
  15. Gradually beat in the powdered sugar.
  16. Add the cooled lavender-infused cream gradually, followed by the vanilla and a small pinch of salt.
  17. Beat until light, smooth, and pipeable.
  18. Pipe the lavender frosting over the completely cooled cupcakes.
  19. Garnish very lightly with culinary lavender if desired.