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Lemon-Lavender Cupcakes
Lemon-Lavender Cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Lemon lavender cupcakes with creamy frosting - a delightful summer treat.
Ingredients:
  • 1 cup all-purpose flour
  • 1.5 teaspoons culinary-grade lavender buds, roughly chopped
  • 0.25 teaspoon salt
  • 0.75 cup white sugar
  • 3 tablespoons unsalted butter, room temperature, cubed
  • 1 large egg, slightly beaten
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 0.5 cup buttermilk
  • 1 cup loosely packed confectioners' sugar
  • 5 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon culinary-grade lavender buds, or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup cupcake tin by lining it with cupcake liners.
  • Combine flour, fragrant lavender, baking powder, and salt in a bowl and set aside.
  • Whip sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy, approximately 3 minutes. Incorporate egg, lemon juice, and lemon zest into the mixture.
  • Incorporate 1/3 cup of flour mixture into the lemon mixture until just combined. Then, mix in 1/4 cup buttermilk followed by another 1/3 cup of flour mixture. Add the remaining buttermilk and flour mixture, stirring until combined.
  • Fill cupcake liners two-thirds full with the batter using a spoon.
  • Bake in the preheated oven for 16-18 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 5 minutes, then transfer to wire rack to cool completely.
  • Whisk confectioners' sugar and lemon juice until silky. Fold in lemon zest. Drizzle on cooled cupcakes and top with fragrant lavender.

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