Best 5 Lavender Tangerine Dream Cupcakes Recipes

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Searching for a delightful treat that merges the subtle sweetness of lavender with the vibrant zest of tangerines? Look no further than these "Lavender Tangerine Dream Cupcakes"! These delectable cupcakes tantalize the taste buds with their soft and airy texture, perfectly balanced lavender-tangerine flavor, and a hint of citrusy zing. Whether you're a seasoned baker or a beginner, this recipe guide will lead you through the steps to create these exquisite cupcakes that are sure to impress your friends and family.

Here are our top 5 tried and tested recipes!

LAVENDER CUPCAKES



Lavender Cupcakes image

The lavender in these cupcakes is understated yet elegant and thoroughly unique. If the frosting part of the recipe does not appeal to you, you may substitute your favorite buttercream frosting instead.

Provided by Shannon Cooks

Categories     Dessert

Time 48m

Yield 12 cupcakes

Number Of Ingredients 10

1/2 cup granulated sugar
1/4 teaspoon dried lavender flowers
1/2 cup butter, at room temperature
2 eggs
1 cup self-rising flour
2 tablespoons milk
1 1/2 cups confectioners' sugar, sifted
1 egg white
lilac food coloring
12 sprigs of fresh lavender (optional)

Steps:

  • CUPCAKES:.
  • Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
  • Put the sugar and lavender flowers in a food processor. Process briefly to combine.
  • Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
  • Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
  • Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
  • DECORATING:.
  • To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
  • Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.

Nutrition Facts : Calories 210.3, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 217.8, Carbohydrate 31.2, Fiber 0.3, Sugar 23.1, Protein 2.5

LEMON LAVENDER CUPCAKES



Lemon Lavender Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 18 cupcakes

Number Of Ingredients 18

1/3 heaping cup dried lavender
3/4 cup coconut palm sugar
2 sticks (1 cup) unsalted butter, room temperature
3/4 cup honey
2 large eggs, room temperature
1/2 teaspoon lemon oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup lemon juice
1 cup whole milk
1/4 cup grated lemon zest (5 or 6 lemons)
8 ounces white chocolate, chopped
16 ounces whipped cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1 teaspoon lemon oil
1/4 teaspoon fine sea salt
18 edible flowers, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
  • For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
  • In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
  • Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
  • For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
  • In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
  • Pipe the frosting onto the cupcakes and garnish with the edible flowers.

TANGERINE CUPCAKES



Tangerine Cupcakes image

I found this on the CBC website one day..it sounds like it would be great for springtime or a birthday party instead of a cake..

Provided by Meli-lynne

Categories     Dessert

Time 1h15m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 16

2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup canola oil
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon fresh tangerine zest
1/4 cup fresh tangerine juice
1 large egg, separated
1/3 cup butter
3 1/2 cups icing sugar
1 teaspoon vanilla extract
1 tablespoon fresh tangerine zest
1 -2 tablespoon fresh tangerine juice
3 tablespoons orange sprinkles

Steps:

  • Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
  • Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
  • Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
  • Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
  • In a separate bowl, using clean beaters, whip egg whites until foamy.
  • Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
  • Fold whites gently into batter and spoon into muffin cups.
  • Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
  • Icing:.
  • Beat butter until fluffy.
  • On low speed, beat in icing sugar until smooth.
  • Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
  • If icing is too thin, add more sugar.
  • Spread onto cupcakes, garnish with sprinkles.

Nutrition Facts : Calories 288.1, Fat 8, SaturatedFat 2.6, Cholesterol 21.2, Sodium 229.1, Carbohydrate 52.6, Fiber 0.4, Sugar 40.1, Protein 2.3

DREAM CUPCAKES



Dream Cupcakes image

My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. -Dorothy Bahlmann, Clarksville, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
6 ounces cream cheese, softened
1/3 cup sugar
1 large egg, room temperature
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/4 cup sweetened shredded coconut, optional

Steps:

  • Prepare cake mix according to package directions for cupcakes. Fill 30 paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and, if desired, coconut. , Drop about 2 teaspoons cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 153mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

LEMON-LAVENDER CUPCAKES



Lemon-Lavender Cupcakes image

Delicious lemon cupcakes with a hint of lavender and creamy lemon frosting. These are not your Mama's cupcakes. Updated with a light, moist texture and just an 'ever-so-subtle' Provencal taste. My husband did not know there was lavender in them. He loved my 'secret' ingredient. Try to eat just one... I dare you!

Provided by Candice

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
1 ½ teaspoons culinary-grade lavender buds, roughly chopped
1 teaspoon baking powder
¼ teaspoon salt
¾ cup white sugar
3 tablespoons unsalted butter, room temperature, cubed
1 large egg, slightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup buttermilk
1 cup loosely packed confectioners' sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon culinary-grade lavender buds, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
  • Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
  • Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
  • Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
  • Spoon batter into the cupcake liners, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
  • Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 32 g, Cholesterol 23.5 mg, Fat 3.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2 g, Sodium 106.6 mg, Sugar 23.4 g

Tips:

  • Mise en Place: Before starting, ensure all ingredients are measured, prepped, and organized. This will streamline the baking process.
  • Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before mixing. This helps them blend seamlessly and creates a smoother batter.
  • Gently Mix: When combining ingredients, use a spatula or whisk and mix gently to avoid overworking the batter. Overmixing can result in dense cupcakes.
  • Fill Cupcake Liners: Fill each cupcake liner about 2/3 full to allow room for expansion during baking.
  • Proper Baking: Bake cupcakes in a preheated oven at the specified temperature. Avoid opening the oven door during baking to prevent the cupcakes from sinking.
  • Toothpick Test: Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done baking.
  • Cooling and Frosting: Allow cupcakes to cool completely before frosting. This helps the frosting set properly and prevents it from melting.
  • Decorating: Get creative with decorations! You can use sprinkles, edible glitter, or even fresh flowers to add a personal touch to your cupcakes.

Conclusion:

Indulge in the delightful harmony of lavender and tangerine with these tantalizing cupcakes. The delicate floral notes of lavender perfectly complement the vibrant citrus flavors of tangerine, creating a captivating taste experience. Whether you're a seasoned baker or just starting, these cupcakes are sure to impress with their exquisite flavors and stunning presentation. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds enchanted. Happy baking!

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