Frosted Cupcakes with dōTERRA Lavender
Ingredients
Cupcakes
2 ¾ cups cake flour
1 ⅔ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon sea salt
¾ cup butter, softened
4 large egg whites, plus 1 whole large egg
1 cup whole milk
2 teaspoons vanilla extract
1–2 drops Lavender oil
Lavender Cream Cheese Icing
1 cup butter, room temperature
16 ounces cream cheese, room temperature
5 cups powdered sugar
1 pod’s worth of vanilla beans
1 toothpick Lavender oil
Instructions
Cupcakes
- Preheat oven to 350° F.
- Put cupcake liners into muffin tins.
- Mix dry ingredients on slow speed for two minutes to blend.
- Add the soft butter and mix until evenly crumbly.
- Add egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
- In a small bowl, whisk milk with vanilla and Lavender oil. Add to the batter ⅓ cup at a time. Beat one to two minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl.
- Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
Lavender Cream Cheese Icing
- With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about three minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add vanilla extract and toothpick of Lavender oil and mix. Slowly add powdered sugar. Keep adding until you get desired sweetness and thickness. Taste for flavor and add more Lavender oil a toothpick full at a time to get the desired taste.
- Spread icing on the cooled cupcakes and refrigerate until serving.