Description
These Lemon Lavender Cupcakes are a delightful blend of bright lemon flavor and fragrant lavender, baked to perfection with a light and fluffy texture. Topped with a creamy lemon buttercream frosting and decorated with delicate lavender buds, they make a perfect treat for any occasion.
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1½ teaspoon dried lavender buds
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg, room temperature
- 1 tablespoon lemon zest (zest your lemon before you juice it!)
- 2 tablespoons fresh lemon juice
- ½ cup milk, room temperature
Lemon Buttercream Frosting
- 12 tablespoons unsalted butter, room temperature (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
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, kosher salt, and dried lavender buds. Set this mixture aside.
- Cream Butter and Sugar: In a separate bowl or stand mixer, beat the unsalted butter and sugar together until the mixture becomes light and fluffy, which should take a few minutes.
- Add Wet Ingredients: Beat in the egg, lemon zest, and fresh lemon juice into the creamed butter and sugar until fully combined.
- Alternate Mixing Dry and Wet Ingredients: Add about one-third of the dry ingredients to the wet mixture and gently fold it in using a spatula or spoon. Avoid overmixing to keep the cupcakes light. Then add half of the milk and stir in. Continue by adding another third of the dry ingredients, mix, followed by the remaining milk, and finally the last portion of dry ingredients, mixing just until incorporated.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Buttercream Frosting: In a mixing bowl, beat the unsalted butter and vegetable shortening together until light and fluffy, approximately 2-3 minutes.
- Add Sugar and Flavorings: Gradually add the powdered sugar one cup at a time, beating well after each addition. After incorporating 4 cups, add the vanilla extract, milk or heavy cream, fresh lemon juice, and lemon zest. Continue adding powdered sugar if needed to reach your desired consistency.
- Frost Cupcakes and Decorate: Transfer the frosting to a piping bag and apply it to the cooled cupcakes. Immediately sprinkle fresh or dried lavender buds on top so they adhere to the frosting as it sets. Serve and enjoy your delicate lemon lavender cupcakes!
Notes
- Use room temperature ingredients for better mixing and texture.
- Do not overmix the batter; it will make the cupcakes dense.
- Adjust the amount of powdered sugar in the frosting to reach your preferred consistency.
- Fresh lavender buds work best for garnish but dried buds can be used if fresh are unavailable.
- These cupcakes store well in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
