Banana lavender cupcakes decorated with simple buttercream frosting flowers are a sweet and pretty dessert for any occasion.
Ok, can we take just a minute to admire these cupcakes? I mean, not only do they taste amazing, but they are almost too pretty to eat. Almost…
We whipped up a batch of these cupcakes just before Easter, but unfortunately, we didn’t have a chance to share them before the holiday. The good news is, pretty floral cupcakes are the perfect way to celebrate any special occasion. Whether you decide to bake a bunch for Easter, Mother’s Day or a summer bridal shower, these cupcakes will definitely steal the show.
Now, don’t be fooled by how beautiful they are. I know the floral design looks intricate and probably a little bit overwhelming, especially if you don’t have a lot of experience with baking or cake design. But, they are easy, I promise!
Let’s start with the actual cupcake first. Banana and lavender, it’s as perfect as it sounds. Sweet, simple and light which makes it the perfect dessert for the warmer months. We baked them using pretty cupcake liners, but the liners were too big so we ended up taking them out of the wrappers once they were finished baking. But it gave them this really neat shape, so it worked out in the end.
Now a cupcake wouldn’t be a cupcake without icing, right? So Nick topped these sweet cupcakes with lavender buttercream frosting in soft pastel shades. It’s just a basic recipe with a drop of lavender essential oil whipped in, super easy. But the smell of these cupcakes is absolutely amazing and it filled the house for hours after they were finished baking.
When we were dreaming up this recipe, I was envisioning each cupcake with a gorgeous floral design made from piped icing. But we also wanted it to be easy, not many people have time to spend hours and hours decorating cupcakes. So we picked up a few tools from our local craft store which made decorating them so easy. Honestly, we weren’t sure how they were going to turn out, but the end result is even prettier then we imagined. It only took a little bit of practice before jumping in and we had the technique down in no time.
After spreading a layer of white frosting on the top of each cupcake, we used the small chrysanthemum tip from the Wilton Easy Blooms Set and striped the bag with white and pink frosting. Striping is simply adding white frosting down one side of the bag from the tip to halfway up the bag and then filling the balance with pink frosting. It’s a super easy technique and it makes each flower even prettier, I think.
We came up with a pattern that fit the top of each cupcake, one bloom in the center surrounded by five additional blooms. Then we added leaves using the Wilton #67 small leaf tip. We placed a few leaves around the outside and around the center bloom to fill in the gaps and just add a bit more detail. We finished off each flower by adding a single pearl sprinkle to the center of each bloom.
And that’s all it took, it really isn’t a difficult recipe and the decorating was easy to master. We’d love to hear if you try our Banana Lavender Cupcakes, and of course, we always love to see photos too. Happy baking!
- 2 ripe bananas (very ripe)
- 2 tsp vanilla extract
- 1 tbsp dried lavender buds
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 6 tbsp unsalted butter, softened
- 1/3 cup brown sugar
- 1/2 cup white sugar
- 1 egg + 2 egg yolks
- 3/4 cup buttermilk
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 drop lavender essential oil
- 4 cups powdered sugar
- Red & green food coloring (or colors of your choice)
- Preheat oven to 375°.
- Combine banana's, vanilla and lavender buds in food processor. Turn on high for 30 seconds to liquefy the mixture.
- In a separate bowl add flour, baking soda, baking powder, salt and cinnamon and mix well. Set aside.
- Using a stand-up mixer or hand mixer, beat the butter, brown sugar, and white sugar until light and fluffy.
- Beat in 1 full egg, plus two egg yolks.
- Combine butter/sugar/egg mixture and buttermilk with the dry ingredients at the same time. Mix until just blended together.
- Divide into 8 large cupcake cups (like these), and place them in a cupcake or muffin pan. This will give you straighter and lighter color sides. You can also use a standard cupcake or muffin pan, but the recipe will make 12-16 smaller cupcakes and will take less time - 16-24 minutes.
- Bake for 25-29 minutes or until toothpick comes out clean.
- In a stand-up mixer or hand mixer, whip the butter to a fluffy consistency.
- Add vanilla and essential oil and briefly mix.
- Add powdered sugar, one cup at a time until fully combined.
- Remove 2 cups of the prepared frosting and set aside in a separate bowls - 1 1/2 cups in one, 1/2 cup in the other.
- Add a drop of red food coloring (if pink is the color you choose) into the frosting left in the mixing bowl and thoroughly mix.
- First, spread a layer of the white frosting you set aside on the top of all 8 cupcakes.
- Assemble bag and tip for flower from the Wilton Easy Blooms Set. Fit a 16" disposable decorating bag with a small plastic chrysanthemum tip from the set. Stripe the bag with the white frosting you set aside, and fill with pink frosting.
- Add a drop of green food coloring (if green is the color you choose) into the frosting left in the mixing bowl and thoroughly mix.
- Assemble bag and tip for leaves. Fit a 16" disposable decorating bag with a small leaf tip (Wilton #67). Fill with green frosting.
- We finished it off by adding a single pearl sprinkle to the center of each bloom.