Lilac Vanilla Bean Cupcake

Lilac Vanilla Cupcake

Lilac Vanilla Bean Cupcake Recipe

Lilac Flower Cupcake Wrapper Recipe\

Lilac Vanilla Bean Cupcake

This is a unique cupcake with a beautiful aroma of lilac. It is perfect for a Spring cupcake wedding or baby shower. It was created by Diary of a Mad Haus Fraus for the Bella Cupcake Couture Blog Party. She decorated her cupcakes with our Pink & Yellow floral cupcake wrappers.

Lilac Vanilla Bean Cupcake Recipe

For the full recipe details with instructions visit HERE

  • 2+1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) butter
  • 1 cup sugar
  • 1 cup lilac sugar (recipe follows)
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons lilac syrup (recipe follows)
  • 1 cup fresh lilac blossom (rinse well and pat dry with paper towels)
  • Preheat oven to 350 degrees F and place liners in two cupcake pans.
  • Whisk flour, baking powder and salt together in a bowl and set aside.
  • Beat butter until fluffy, about 3 minutes.
  • Add sugars until combined.
  • Add eggs one at a time.
  • Beat in vanilla bean paste and lilac syrup.
  • Add flour mixture and milk alternating a bit at a time.
  • Add in fresh lilac blossoms and incorporate thoroughly.
  • Place a disposable pastry bag (or ziplock bag with a corner snipped off) in a large drinking glass. 
  • Fill the bag with batter and fill the cupcake liners 3/4 of the way.
  • Bake for about 20 minutes or until a knife inserted in one of the cupcakes comes out clean.
  • Remove from oven and  let cool completely before frosting.
For the Lilac Syrup:

  • 1 cup white granulated sugar
  • One cup Water
  • 1+1/2 cups fresh lilac blossoms
  • A few drops of purple food coloring (optional)
  • Rinse the lilac blossoms well and gently pat dry with paper towels.
  • Place the f lowers sugar and water together in a saucepan and heat on low.
  • when mixture starts to boil turn the heat down to low and simmer for about 10 minutes until the mixture thickens.
  • Stir in the food coloring if desired
  • Remove from heat, strain out the flowers and let cool completely.
  • Place in sealed jar  and store in a cool dark place.
For the Lilac Sugar:

  • 2 cups white granulated sugar
  • 1/3 cup lilac blossoms rinsed and patted dry

  • In a canning jar or a jar fitted with a tight lid layer the sugar and lilac blooms one after another in the jar until almost full.
  • Place in a cook dark place.
  • Remove and shake the jar occasionally until ready to use.
For the Lilac Vanilla Buttercream:

  • Two sticks (1/2 pound) butter, room temperature
  • 8 cups confectionary/powdered sugar
  • 1/3 cup lilac syrup
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract


  • Cream together the butter, 2 cups of the sugar the syrup and vanilla extract.
  • Add the rest of the sugar one cup at a time.
  • Add the cream and blend throughly.
  • You can add more syrup or cream a little at a time if the buttercream seems too thick.
  • Place a disposable pastry bag fitted with the tip of your choice in a large water glass and fold the edge over.
  • Load the buttercream into the bay with a rubber spatula.
  • Clip the end or seal with a rubber band and frost the cupcakes
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