Lavender Pistachio Cupcakes

Lavender Pistachio Cupcakes

Pistachio Lavender Cupcakes with  Buttercream Frosting  Yield: 20-24 cupcakes 

Ingredients for Pistachio Cupcakes:

  • 1 box of white cake mix & all the ingredients that it calls for 
  • 1 box of instant pistachio pudding mix
  • 2 tsps  Blue Canyon Farm Culinary Buds 
  • 3 drops green food coloring (optional) 

Instructions for Pistachio Cupcakes: 

  1. Combine cake mix and pudding mix, stir well
  2. Continue preparing the cake batter with ingredients as per package directions, adding lavender buds last, and mixing to incorporate
  3. Fill liners about ⅔ full
  4. Bake as directed on the cake mix packaging 
  5. Cool and frost with Lavender Buttercream Frosting (below) 
  6. Garnish cupcakes with lemon zest, lavender buds, and top with broken pistachios

Lavender Vanilla Buttercream Frosting


  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like soft serve ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • ¼ teaspoon table salt
  • 2 tsp vanilla extract
  • 1 tsp lavender extract 
  • Up to 4 tablespoons heavy cream 


Instructions for Lavender Buttercream Frosting

  1. Beat the softened butter for a minute with a mixer using the paddle attachment on medium speed.
  2. Turn off the mixer to add the 3 cups of sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. The mixture will look clumpy. 
  3. Increase mixer speed to medium, then add the extracts, salt, and 2 tablespoons of cream and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance.
  4. If your frosting needs a stiffer consistency, add the remaining sugar. If your frosting needs to be thinned out, add the remaining cream 1 tablespoon at a time.

Adapted from Recipe by Alice Currah 

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