Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting | Taste France Magazine

Ingredients

• For the Cupcake Batter
• 1.50 cups All-Purpose Flour
• 1.50 tsp Baking Powder
• 0.25 tsp Fleur de sel de Guérande sea salt PGI
• 1.00 tsp Ground Cinnamon
• 0.50 cup Milk, at room temperature
• 1.00 cup Guadeloupe Cane Sugar
• 1.00 large Egg
• 1.00 tsp Vanilla Extract
• 0.25 cup Raspberry preserves (such as Bonne Maman)
• For the Crème Fraîche Frosting
• 1.00 cup Heavy Cream
• x 1.00 Lemon Zested
• 12.00 ounces Isigny Crème Fraîche & Bresse Crème Fraîche PDO
• 6.00 Tbsp Confectioners Sugar
• Dried Lavender