Lavender Glazed Cupcakes

Lavender Glazed Cupcakes

Gluten Free Lavender Glazed CupcakesGluten-free cupcakes made with lavender sugar make my 6-year-old little button of a daughter very, very happy. Well, to be fair, just gluten-free cupcakes of any sort would do the trick. As might lavender alone, all purple and nice-smelling. Basically, this is a slam dunk for me with my little one.

Gluten Free Lavender Glazed Cupcakes

Lavender very well may be the stuff of magical fairy princesses. And Spring is coming, folks. Ready or not, here it comes. Except who wouldn’t be ready for Spring?

Let’s get past St. Patty’s Day first, though, shall we? Forgive me for rushing things. I’ve, perhaps, lost my mind.

How to make lavender sugar

These lavender flower buds are so lovely, but it kills me to have had to buy them. I simply must plant some lavender. It’s so lovely and smells even better than it looks. I wish I looked as good and smelled as nice.

One thing you might like to know about lavender, though. A little is kind of nice, the right amount is heaven.

Too much lavender … is soap. Try to resist the temptation to add more of it when you make the lavender sugar. Trust me. Or, you know, learn the hard way. Like I did.

How to make lavender sugar

I bought the flowers here. You very well may judge me for how much they cost. I have nothing to say in my own defense.

Should I lawyer up?

Gluten Free Lavender Glazed Cupcakes

Here’s the flower buds swimming in milk before they steep in it for the glaze.

Gluten Free Lavender Glazed Cupcakes

This is how thickly pourable the glaze should be. I think maybe we should do a How-To Make Glaze post. It can be trickier than it really has to be unless you know the tricks of the trade. I explain it all in the printable.

Lavender Glazed Cupcakes
Recipe Type: Dessert
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 20 mins
Cook time: 19 mins
Total time: 39 mins
Serves: 15
Gluten-free lavender flavored cupcakes with lavender glaze
  • 1 1/2 cups (210g) all-purpose gluten-free flour (I use Better Batter)
  • 3/4 teaspoon xanthan gum (omit if using Better Batter)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon dried culinary lavender buds
  • 8 tablespoons (112g) unsalted butter, at room temperature
  • 2/3 cup milk (low-fat is fine, nonfat is not)
  • 1/2 teaspoon pure vanilla extract
  • 1 extra-large egg plus 1 extra-large egg white, beaten
  • 1/2 cup milk (low-fat is fine, nonfat is not)
  • 1 tablespoon dried culinary lavender buds
  • 1 1/2 cups (173g) confectioner’s sugar
  • 3 drops blue liquid food coloring (optional)
  • 3 drops red liquid food coloring (optional)
  1. Preheat your oven to 325 degrees F. Grease or line a standard 12-cup muffin tin and set it aside.
  2. First, make the cupcakes. Place the flour, xanthan gum, baking powder, baking soda and salt in a large bowl, and whisk to combine well. Set the bowl aside.
  3. Place the granulated sugar and 1/2 teaspoon lavender in the bowl of a blender or mini food processor, cover and blend or pulse until the lavender is blended into the sugar. Add the sugar to the bowl of the other dry ingredients, and whisk to combine well. Add the butter, milk, vanilla and eggs, and mixing until well-combined after each addition.
  4. Fill the prepared muffin cups a little more than halfway with batter, and shake the pan to even out the batter in the cups. Place the tin in the center of the preheated oven, and bake until lightly golden brown around the edges and a toothpick inserted in the center comes out mostly clean, about 19 minutes total. Rotate once during baking. Remove the tin from the oven and allow to cool at least 10 minutes in the pan. Transfer to a wire rack to cool completely.
  5. While the muffins are cooling, making the glaze. Place the 1/2 cup milk and 1 tablespoon lavender in a small saucepan and bring to a simmer over medium-high heat, stirring constantly. Continue to simmer until the milk is fragrant with lavender and has reduced by about 1/4. Remove the pan from the heat, and pass the milk through a strainer to remove the lavender buds. Set the lavender milk aside.
  6. In a small bowl, place the confectioner’s sugar. Add 2 tablespoons of the lavender milk, and mix to combine. The liquid will have a bit of a time incorporating into the sugar at first. Keep stirring until the sugar is moist. Add more milk by the tablespoon, stirring in between additions, until a very thick paste has formed. Add the optional blue and red food colorings (to make purple), and stir to combine well and to create a light purple color. The consistency of the icing should be quite thick but slowly pourable (see photo). If necessary, thin the glaze with one tablespoon of milk at a time, stirring well after each addition. Dip the tops of the first cooled cupcake into the glaze, bobbing the top 3 times, and then slowly twisting the cupcake until it is upright. Place on a sheet of parchment paper to set. Repeat with the remaining cupcakes. If desired, sprinkle with a few lavender buds before the glaze is set.
  7. Allow the cupcakes to set at room temperature. Serve at room temperature.

The glaze must really be thick, or it will be transparent on top of the cupcake, and won’t be very pretty.
If artificial food coloring makes you mental, then don’t use any. They’re beautiful as is, au naturel.

Gluten Free Lavender Glazed Cupcakes



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy!

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  • Peggy Ford on Facebook
    March 21, 2012 at 1:31 PM

    Hummmmmm, I think I’ll make these for Easter!!! Love lavender…have it growing in my tiny back yard!!! Grew it in Colorado when I lived there! One of my favorite plants!!!!!!!

  • March 21, 2012 at 1:31 PM

    How can something with flowers in it not be appropriate for dieting? So confusing. Good luck on your exams! Definitely put everyone else through the paces. That’s what they’re there for. ;)

  • Darlene Tako on Facebook
    March 21, 2012 at 1:24 PM

    I’ve been studying for my Insurance exams and dieting. In other words, feeling sorry for myself and making sure everyone else around me is miserable too! Just doin’ my part to make this world a better place! :)

  • March 21, 2012 at 1:19 PM

    Where you been, Darlene Tako? This was from a few weeks ago. :) I’ve been waiting for you, you lavender lover, you.

  • Darlene Tako on Facebook
    March 21, 2012 at 1:15 PM

    I am so making those. If you only knew how much I LOVE lavender! I’m claiming this recipe. You made it for ME!!

  • […] cupcakes are mint-flavored. You make mint sugar much the same as we made lavender sugar with the Lavender Cupcakes from the other day.Then bake the cupcakes. See the flecks of mint? I also added some peppermint oil […]

  • Erin
    March 11, 2012 at 5:43 PM

    These were amazing!!! They were beautiful too! My mother in law liked them so much that she asked me to make them and bring them to her house for Easter dinner!! Thank you for the awesome recipe!

  • March 11, 2012 at 2:17 PM

    Gorgeous color! These are so creative!

    • March 12, 2012 at 9:12 AM

      Thanks, Sarah. :)
      xoxo Nicole

  • Amanda
    March 10, 2012 at 11:03 PM

    One of the last gluten containing items I ate before my diagnosis was a lavender lemon filled cupcake with lavender buttercream. I made these cupcakes tonight….maybe i cried a little. Love this recipe!

    • March 11, 2012 at 11:36 AM

      Hi, Amanda,
      That’s perfect! Who knew lavender cupcakes were the key to your heart? Had I known, I would have shared the recipe way sooner. ;)
      xoxo Nicole

  • Darlene
    March 9, 2012 at 9:00 PM

    How did you know that I love lavender more than anything and I’ve often said that I wish I could eat it?
    You’re wunnerful.

    • March 9, 2012 at 9:02 PM

      Stop it. Seriously?
      We’re, like, hey sister soul sisters, Darlene.
      xoxo Nicole

  • Erin
    March 7, 2012 at 10:30 PM

    Could I use a dairy free milk? Or would that not work out?? This sound amazing and are beautiful too. They’d be perfect for my brunch party on Saturday!

    • March 8, 2012 at 7:38 AM

      Hi, Erin,
      I haven’t tried it, but I would imagine it would be fine. I’d steer away from rice milk, though. Maybe try almond milk. Enjoy your brunch party!

      • Erin
        March 8, 2012 at 11:21 AM

        Thank you so much! I might give coconut milk a try since I’m not really supposed to eat almonds, but if the taste isn’t right I’ll do it with almond milk! :) after all, I’m not the only one eating these!! I can’t wait!

      • March 8, 2012 at 2:20 PM

        Hi, Erin,
        Coconut milk should be fine. It tastes, well, kind of like coconuts, but it should still be okay. :)
        xoxo Nicole

      • Erin
        March 11, 2012 at 5:44 PM

        I used coconut milk both in the recipe and in the glaze and you couldn’t taster the coconut at all! They were great!

      • March 12, 2012 at 9:12 AM

        Hi, Erin,
        So glad you were successful! Thanks for reporting back that your subs worked out well. Sounds like Easter is in the bag!
        xoxo Nicole

      • Niki
        March 8, 2012 at 3:57 PM

        I’m almost thinking hemp milk for this… that’s what I use for cooking most the time.

      • March 8, 2012 at 4:33 PM

        I’ve never used hemp milk before, Niki. Sounds interesting.
        xoxo Nicole

  • March 7, 2012 at 11:46 AM

    Lavender is a wonderful thing. We have tons and tons growing here. Ok. We did. Our stupid winter kind of killed them (no rain). There is nothing like a fully bloomed lavender bush except when it starts to spread. Everywhere. But still, I used to pick those flowers and squish them up just to inhale the fragrance. Sadly – they were tended by the mow/blow/go gardeners who sprayed them, so I would absolutely pay good money for edible flowers.

    And yes, a glazing tutorial would be great. Sometimes it works, sometimes it is more like spackle and other times it runs right out the door. And double yes to the newsletter and weekly round up. Great!

    Now can I have a cupcake? Please.

    • March 7, 2012 at 12:00 PM

      You and your California lavender flowers, Lisa!
      We’re going to plant a lavender bush this spring, and see what happens. Maybe I’ll even learn to properly dry some of it so I can have it in the off-months, of which there are many around here.
      Glaze seems so innocent, doesn’t it? Yes, you may have a cupcake, if I may have an eclair. What the accent mark. That I don’t know how to do.
      xoxo Nicole

  • March 7, 2012 at 11:37 AM

    These sound heavenly! Perfect for spring.

    • March 7, 2012 at 11:58 AM

      Spring is right around the corner, Keeley! Took me by surprise. :)
      xoxo Nicole

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