These Rapunzel Cupcakes are an absolutely divine combination of lavender and honey that will make your taste buds sing!
It’s almost heeerrre! The live-action Beauty and the Beast remake hits theaters on Friday and I could not be more excited! In honor of this wonderful occasion I bring you Disney Cupcake Week! Technically it’s only three recipes so not a full week, but once you taste these cupcakes you won’t care, trust me.
For my Rapunzel Cupcakes, I went with a Lavender infused cupcake. A more floral like flavor definitely seemed to fit her to me. Maybe it’s because she and Flynn are outside for most of the Disney movie or maybe because of all the flowers the children put in her hair when they braid it. Plus, the purple color of the lavender flowers is fitting.
I’ve never had a floral flavored cupcake or cake before this so I wasn’t sure what to expect, but boy were they delicious! It’s certainly not a typical baked good flavor, but it adds a lot of depth to the cupcake.
For the frosting I went with a Honey Cream Cheese frosting. The honey adds an extra dose of sweetness while the cream cheese gives it just a hint of sourness.
To top off these Rapunzel Cupcakes I added some flowers and butterflies made out of Wilton candy melts. I love decorating with candy melts because there’s really no limit to what you can create with them. I simply printed out different sized outlines of flowers and used that as my template.
I took a batch of these cupcakes into work and I’m pretty sure they didn’t even last until noon. They were a huge hit! I’m sure your family will love them too!
Come back on Wednesday for the next Disney themed Cupcake!
- 1 Cup Unsalted Butter softened
- 1 1/2 Cups Granulated Sugar
- 2 Large Eggs
- 2 1/2 Cups All Purpose Flour
- 2 tsp Baking Powdered
- 1/2 tsp Salt
- 2 Tbs Dried Lavender ground
- 1 1/3 Cup Milk
- 1/2 Cup Butter softened
Honey Cream Cheese Frosting
- 8 oz Cream Cheese softened
- 1/2 Cup Honey
- 6-7 Cups Powdered Sugar
Preheat oven to 350° and line two muffin pans with cupcake liners.
In a medium bowl mix together the flour, baking powder, salt, and ground lavender. Set aside.
In your stand mixer, combine butter and sugar and beat until fluffy. Add the eggs one at a time, mixing fully after each addition. Alternate adding the flour mixture and milk until just combined.
Divide batter between muffin pans and bake for 18-20 minutes. Let cool completely before frosting.
In your stand mixer beat the butter, cream cheese, and honey together until smooth. Slowly add in the powdered sugar 1 cup at a time until you achieve a good piping consistency.
Fill a pastry bag fitted with a Wilton 1A tip and pipe frosting on top of the cupcakes.
To grind the dried lavender I used a pill crusher. You could also use a mortar and pestle or even a food processor.