Description
Delicious lemon cupcakes with a hint of lavender and creamy lemon frosting. These are not your Mama’s cupcakes. Updated with a light, moist texture and just an ‘ever-so-subtle’ Provencal taste. My husband did not know there was lavender in them. He loved my ‘secret’ ingredient. Try to eat just one… I dare you!
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons culinary-grade lavender buds, roughly chopped
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup white sugar
- 3 tablespoons unsalted butter, room temperature, cubed
- 1 large egg, slightly beaten
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ 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). Line a 12-cup cupcake tin with cupcake liners.
- Whisk flour
- chopped lavender
- baking powder
- and salt together in a bowl. Set aside.
- Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy
- about 3 minutes. Beat in egg
- lemon juice
- and lemon zest.
- Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk
- followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
- Spoon batter into the cupcake liners
- filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean
- 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
- Stir confectioners’ sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12