Name: Vanilla and Pansy Fairy Cakes with Lavender Buttercream Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt; 1 1/3 cups buttermilk; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs; 1 cup unsalted butter, softened; 4 to 5 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 2 to 3 tablespoons heavy whipping cream or whole milk; Violet gel food coloring (to desired shade)

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If you’re looking for a delightfully charming treat that tastes as magical as it looks, these Vanilla and Pansy Fairy Cakes with Lavender Buttercream are an absolute must-bake. Picture irresistibly tender vanilla sponge cups topped with the creamiest lavender-infused buttercream, crowned with delicate pansy blossoms. They are whimsical, fragrant, and perfect for brightening any afternoon tea or special celebration. Whether you’re baking for friends, family, or just because, these fairy cakes bring a touch of enchantment to every bite.

Vanilla and Pansy Fairy Cakes with Lavender Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is essential to achieving the perfect texture, flavor, and color that make Vanilla and Pansy Fairy Cakes with Lavender Buttercream so unforgettable. Each component plays a key role, from the tender crumb of the cake to the silky, fragrant frosting.

2 1/2 cups flour: Provides the structure that holds the cake’s delicate crumb together.
2 cups sugar: Sweetens the cake evenly while helping to create a moist texture.
1 teaspoon baking powder: A leavening agent that helps the cakes rise beautifully.
1/2 teaspoon baking soda: Works alongside baking powder for just the right lift and softness.
Pinch of salt: Balances sweetness and enhances overall flavor.
1 1/3 cups buttermilk: Adds a slight tanginess and keeps the cake tender and moist.
1/2 cup butter: Adds richness and contributes to a soft crumb.
1 teaspoon vanilla: Infuses the cake with warm, comforting flavor.
2 eggs: Bind ingredients, build structure, and create lightness.
1 cup butter (for frosting): The base for the luxurious buttercream.
4 to 5 cups powdered sugar: Sweetens and thickens the buttercream to the perfect consistency.
1 teaspoon vanilla (for frosting): Enhances the flavor with sweetness and aroma.
2 to 3 tablespoons heavy whipping cream or milk: Adjusts the frosting’s creaminess and spreadability.

How to Make Vanilla and Pansy Fairy Cakes with Lavender Buttercream

Step 1: Prepare Your Baking Environment

Start by preheating your oven to 350° F. Lightly grease and flour a 9×13” baking pan or, for perfect individual portions, prepare a cupcake tin or flexible silicone cupcake molds. If you use the silicone molds, place them on a sturdy cookie sheet to keep their shape during baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and a pinch of salt. These dry ingredients will create the foundation for your fairy cakes, so whisk them together to ensure even distribution of the leavening agents and salt.

Step 3: Incorporate the Wet Ingredients

Add the buttermilk, butter, and vanilla into the dry mixture. Using an electric mixer on low, stir until just combined. Then crank up the speed to high and blend for 2 minutes—this step helps develop a lighter batter. Finally, add the eggs one at a time, beating each in for about 2 minutes until the batter is silky and smooth.

Step 4: Bake the Fairy Cakes

Spoon the batter into your prepared molds, filling just a bit past halfway to allow room for rising. Because silicone molds can be flimsy, placing them on a cookie sheet before baking helps them maintain shape. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly touched.

Step 5: Cool Cakes Completely

Once baked, allow the fairy cakes to cool fully in the pans before gently removing them. This step ensures they keep their shape and don’t crumble, making them ready for decorating.

Step 6: Prepare the Lavender Buttercream

To make the signature lavender buttercream, start by beating the butter until it’s creamy and smooth. Gradually add powdered sugar half a cup at a time, blending thoroughly after each addition. Add vanilla and then slowly mix in heavy whipping cream or milk until you reach the perfect pipeable consistency. For a stunning violet hue reminiscent of lavender fields, add a few drops of gel food coloring in violet. This fragrant, velvety frosting is what turns simple vanilla cakes into dreamy Vanilla and Pansy Fairy Cakes with Lavender Buttercream.

How to Serve Vanilla and Pansy Fairy Cakes with Lavender Buttercream

Garnishes

Decorate these fairy cakes with fresh edible pansies to emphasize their floral theme. Their delicate petals add visual charm and a subtle, fresh flavor that complements the lavender buttercream beautifully. You can also sprinkle a little edible glitter or dust some lavender buds on top for extra whimsy.

Side Dishes

Serve the cakes alongside a pot of freshly brewed Earl Grey or chamomile tea to create an elegant tea-time experience. Light fruit salads, particularly those featuring berries or stone fruits, pair wonderfully and add a fresh, tangy contrast to the rich, sweet cakes.

Creative Ways to Present

Arrange the Vanilla and Pansy Fairy Cakes with Lavender Buttercream on a tiered cake stand for a classic afternoon tea vibe. Alternatively, place each cake in a pretty floral cupcake liner and tie them with pastel ribbons for gifting. If you’re feeling extra creative, assemble a mini fairy garden platter with moss-like coconut flakes and tiny sugar mushrooms for a magical presentation.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your Vanilla and Pansy Fairy Cakes with Lavender Buttercream in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them to prevent the buttercream from melting, but allow them to come back to room temperature before serving for the best texture and flavor.

Freezing

You can freeze unfrosted cakes by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container for up to three months. When you’re ready to enjoy, thaw them overnight in the fridge and frost with the lavender buttercream just before serving. To freeze frosted cakes, use the flash-freeze method on a baking sheet before wrapping to protect the delicate buttercream.

Reheating

There’s no need to reheat these fairy cakes; they’re best enjoyed fresh or at room temperature to preserve the soft crumb and creamy buttercream. If chilled, simply let them sit out for 30 minutes before serving to bring out their full flavor and softness.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of vinegar or lemon juice for buttermilk. Let it sit for 5 minutes before adding to create a similar tang and tender texture in the cakes.

Are pansy flowers really edible?

Absolutely! Edible pansies are safe to eat and commonly used in desserts and salads. Just be sure to source flowers that haven’t been treated with pesticides or chemicals.

Can I make this recipe vegan?

With some substitutions, yes. Replace butter with vegan margarine, eggs with flax eggs or a commercial egg replacer, and use plant-based milk and cream for the buttercream. The texture and flavor will be slightly different but still delightful.

How do I get the lavender flavor in the buttercream?

You can use culinary lavender buds steeped in the milk or heavy cream for the buttercream or add a few drops of lavender extract. Be cautious with the amount as lavender can become overpowering quickly.

What is the best way to color the buttercream purple?

Gel or paste food coloring is recommended for vivid, vibrant purple without altering the consistency of your buttercream. Liquid food coloring can thin the frosting and should be used sparingly.

Final Thoughts

Once you’ve tried these Vanilla and Pansy Fairy Cakes with Lavender Buttercream, you’ll understand why they’re a beloved treat for so many. Their ethereal appearance matched with that unforgettable flavor blend of gentle vanilla, floral lavender, and fresh pansies makes every bite feel like a little celebration. So grab your baking tools and bring a bit of fairy-tale magic into your kitchen—these cakes are truly worth the fuss!

Vanilla and Pansy Fairy Cakes with Lavender Buttercream Recipe

★★★★★

4.9 from 26 reviews

Author: Matteo
Total Time: 55 minutes
Yield: 24 cupcakes 1x
Diet: Vegetarian

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Description

Delight in these charming Vanilla and Pansy Fairy Cakes topped with a delicate lavender-colored buttercream. Light, fluffy vanilla cakes are complemented perfectly by a smooth, creamy buttercream that’s subtly flavored with vanilla and tinted with a soft violet hue, making them as beautiful as they are delicious.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan or prepare a cupcake tin or silicone cupcake molds by lightly spraying them with non-stick spray.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to blend evenly.
Add Wet Ingredients and Mix: Add the buttermilk, melted butter, and vanilla extract to the dry ingredients. Beat on low speed using an electric mixer until ingredients just combine. Then increase to high speed and mix for 2 minutes. Add the eggs one at a time, beating well after each addition, and beat for an additional 2 minutes until the batter is smooth and fluffy.
Fill Molds and Bake: Pour the batter into silicone cupcake molds or prepared baking pan, filling each cupcake mold just over halfway. If using silicone molds, place them on a sturdy cookie sheet to keep stable. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean and cakes spring back to the touch.
Cool: Allow the cakes to cool completely in the molds before gently removing them to place on a wire cooling rack.
Prepare Buttercream: In a clean mixer bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, about 1/2 cup at a time, blending well after each addition. Add vanilla extract and pour in the heavy cream or milk a tablespoon at a time until the buttercream reaches your desired consistency.
Color Buttercream: Add violet gel food coloring a little at a time to the buttercream to achieve a soft lavender shade. Mix thoroughly.
Decorate: Once the cakes are completely cooled, frost them with the lavender buttercream using a piping bag or a knife. Optionally, decorate with edible pansy flowers for a fairy-like finish.

Notes

Ensure cakes are completely cool before frosting to prevent the buttercream from melting.
Using silicone molds requires placing them on a cookie sheet as they can be flexible and unstable.
The lavender color comes from gel food coloring; liquid food coloring may thin the buttercream.
If buttermilk is unavailable, substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/3 cups of milk and let sit for 5 minutes.
This recipe yields about 24 standard-sized cupcakes.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American