Ingredients:
For the Cupcakes:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Lavender Vanilla Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla sugar
1/2 teaspoon lavender flower powder
2-3 tablespoons milk (adjust as needed for consistency)
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the Lavender Vanilla Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, vanilla sugar, and lavender flower powder. Mix until well combined.
Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Once the cupcakes are completely cooled, frost them with the lavender vanilla frosting using a piping bag or a spatula.
Optionally, sprinkle a little extra lavender flower powder on top for a decorative touch.