Lavender Fog Cream-Filled Cupcakes with Cream Cheese Frosting

If you love our Lavender Fog tea concentrate, you’re going to want to make these cream-filled cupcakes with cream cheese frosting ASAP!

Lavender Fog Cupcakes with Cream Cheese Frosting

Yields a dozen cupcakes

For the cupcakes

170 grams unsalted butter, room temperature 

200 grams coconut sugar 

2 eggs, room temperature

1 teaspoon pure vanilla extract

½ cup Tanglewood Lavender Fog Concentrate

½ cup milk 

300 grams all purpose flour

2 teaspoons baking powder

½ teaspoon Kosher salt

For the pastry cream filling

250 grams Tanglewood Lavender Fog Concentrate

1 tsp vanilla extract (or ½ teaspoon vanilla bean paste)

30 grams white granulated sugar

25 grams cornstarch

1 teaspoon salt

60 grams vegan butter, cut into cubes

For the cream cheese frosting

4 Tablespoons butter, room temperature  

4 ounces cream cheese

½ teaspoon Tanglewood Lavender Fog Concentrate

2-3 cups powdered sugar, sifted

1 teaspoon culinary-grade lavender powder


To make the cupcakes, preheat your oven to 350 degrees Fahrenheit.

In a stand mixer fitted with a paddle attachment, whip the butter for one minute. Add the sugar and whip on medium until light and fluffy. Add the eggs one at a time, stopping the mixer to scrape the bowl with a rubber spatula. Add the vanilla. 

In a separate small bowl, add the Tanglewood Lavender Fog concentrate and milk together and heat in the microwave for 20 seconds. You just want to warm it to the touch. If it’s too hot when you pull it out of the microwave, allow it to cool for a few minutes before proceeding. Next, add the warmed tea liquid, slowly stirring in the sifted flour, baking powder, and salt. Mix until everything is combined, but don’t overmix. 

Line a muffin tin with cupcake liners and fill each about ¾ full. Bake for 23-30 minutes, or until a toothpick inserted comes out clean. Allow to cool on a wire rack. The cupcakes can be made one day ahead and stored in an airtight container once fully cooled.

Next, make the pastry cream filling. In a pan heat the Lavender Fog concentrate and sugar over medium heat. In a separate bowl, mix together the cornstarch and salt. Once the tea mixture begins to shimmer, add about ¼ cup of the heated tea into the dry mixture bowl. Whisk then pour back into the pan to continue heating on low, whisking constantly until the mixture has thickened. Once the mixture has thickened, remove from the heat and whisk in the cubed butter. Store the cream in a container and cover it on the surface with plastic wrap. Store in the refrigerator to cool. 

To make the frosting, whip the butter in a stand mixer with paddle attachment until light and fluffy. Stir in the cream cheese and mix for 1 minute then add the Lavender Fog concentrate. Add the powdered sugar one cup at a time. You may only need 2 cups depending on the consistency. Add the lavender powder. You want the frosting thick and spreadable. 

To assemble, cut a small portion of the top of each cupcake without cutting through the base. Fill in each hole with the pastry cream. Follow with the frosting. Best enjoyed with a cup of our hot or iced Lavender Fog!