Lemon Lavender Cupcakes
Delightful cupcakes combining bright lemon and subtle lavender for a unique and unforgettable taste. Moist, tender, and perfectly sweet, topped with lavender-infused buttercream frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried culinary lavender
- ½ cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon dried culinary lavender
- ¼ teaspoon vanilla extract
- Optional: a drop or two of purple food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon juice, lemon zest, and dried culinary lavender.
- Fill each cupcake liner about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the milk, dried culinary lavender, and vanilla extract and beat until smooth. If desired, add a drop or two of purple food coloring for a lovely hue.
- Once the cupcakes are completely cool, frost them with the lavender buttercream frosting.