Lemon Lavender Cupcakes
Delicious and fragrant Lemon Lavender Cupcakes, perfect for a sweet treat.
Equipment
- Mixing Bowl
- stand mixer
- cupcake pan
- Cupcake liners
- piping bag
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoon dried lavender buds https://amzn.to/3Om2hUr
- 1 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 3 tablespoons unsalted butter room temp
- 0.75 cup sugar
- 1 large egg room temp
- 1 tablespoon lemon zest zest before juicing
- 2 tablespoons fresh lemon juice
- 0.5 cup milk room temp
Frosting Ingredients
- 12 tablespoons unsalted butter room temp (¾ cup)
- 4 tablespoons vegetable shortening
- 4-5 cups powdered confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream
- 4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- fresh or dried lavender buds for decoration
Instructions
Cupcake Instructions
- Preheat the oven to 350°F and line your cupcake pan with cupcake liners.
- Mix the flour, baking powder, salt, and lavender buds in a mixing bowl together and set aside.
- In another bowl or stand mixer, beat the butter and sugar together until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice until combined.
- Add about a third of the dry ingredients and mix them into the butter mixture. Add half of the milk and mix it in. Add another third of the dry ingredients and combine. Add the rest of the milk and the rest of the dry ingredients and mix just until combined.
- Fill liners with batter and bake for 20-22 minutes. Allow the cupcakes to cool for 5 minutes in the pan and then place on a cooling rack to cool completely.
Frosting Instructions
- Add the butter and shortening to a mixing bowl and beat until light and fluffy, about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time. After 4 cups, add the vanilla, milk, lemon juice, and zest. Add more powdered sugar if desired.
- Fill a piping bag with frosting and put some onto each of the cooled cupcakes. Sprinkle with lavender buds.
Notes
To easily fill a piping bag, place it in a tall, shallow glass and fold it over the edges. You could also make lavender sugar ahead of time and add it in place of sugar and buds. For a lighter cupcake, mix 1 cup powdered sugar, 4-5 teaspoons lemon juice, and lemon zest for a glaze.
Nutrition
Serving: 1cupcakeCalories: 399kcalCarbohydrates: 65.4gProtein: 1.9gFat: 14.4gSaturated Fat: 9gCholesterol: 54mgSodium: 104mgPotassium: 20mgFiber: 0.4gSugar: 56.8gCalcium: 28mg
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