violet cupcakes with violet infused buttercream.

You guysssss!


I know, I know.  Violet overload.

But seriously.  I feel like you need to make the violet sugar and the violet syrup JUST so you can make these.

And the best thing about the recipe?  Other than the fact that these cupcakes scream violet everything.

It only makes TWO.

That’s right.  So, in case you have the problem where you’d eat all twelve cupcakes while binge watching 13 Reasons Why, I just saved you.


Unless, you know, you absolutely need more than two.

Then this recipe is easily multiplied to accommodate.

Win. Win.


I’ve taken a light and fluffy vanilla cupcake and trashed it up by replacing the sugar with my violet sugar and the vanilla extract with the violet syrup.  I couldn’t decide what type of frosting would be perfect, so I kept it simple with a standard American buttercream infused with a bit of the violet syrup.  I finished it off with a candied violet blossom, because why not, right?

And I’m telling you.  These did not disappoint.


Violet Cupcakes with Violet Infused Buttercream

  • 2 egg whites, divided
  • violet blossoms
  • 1 tbsp. sugar
  • 2 tbsp. violet sugar
  • 2 tbsp. butter, melted
  • 1 tbsp. + 1 tsp. violet syrup
  • 1/4 c flour
  • 1/4 tsp. baking powder
  • pinch of salt
  • 1 1/2 tbsp. milk
  • 4 tbsp. butter, softened
  • 1 c powdered sugar

To start – dip your violet blossoms into one of the egg whites and then dip into the 1 tbsp. of sugar.  You’ll want to set these aside so they have time to harden while you’re making your cupcakes.

Preheat your oven to 350 degrees F and line your muffin tin with two cupcake liners – unless you have those silicone cupcake molds, then you can use those!

In a bowl, whisk together the remaining egg white and the violet sugar until combined.  Add in the melted butter and 1 tsp. of the violet syrup and mix. Add the flour, baking powder, and salt and stir until the batter is smooth.  Stir in milk.  Divide the mixture evenly between the two cupcake liners – it should be about 1/4 c in each.

Bake for 10-12 minutes or until a toothpick comes out clean.  Let the cupcakes cool completely before frosting.

To make the frosting, beat the butter, powdered sugar, and 1 tbsp. of violet syrup together, with a wooden spoon, until smooth.  Or you can use handheld beaters.  I didn’t want to wash a ton of dishes, so I put in the extra arm work for less washing work.  The choice is yours!

Frost your cupcakes and decorate with candied violet blossoms.





I devoured one of these before I even finished taking the photos.  Whoops.


2 thoughts on “violet cupcakes with violet infused buttercream.

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