Description
Lemon Lavender Cupcakes are a delightful treat that perfectly blend zesty lemon and floral lavender, making them an ideal surprise for Mother’s Day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- 1 tbsp dried culinary lavender buds
- ½ cup whole milk
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, and lavender buds.
- In another bowl, cream the softened butter with granulated sugar until light and fluffy.
- Beat in eggs one at a time, followed by lemon zest.
- Mix in lemon juice and milk until well combined.
- Gradually add the dry mixture to the wet ingredients until just combined; avoid overmixing.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until golden brown.
- Allow cupcakes to cool completely before frosting with a simple buttercream made from powdered sugar and softened butter.
Notes
- For added citrus flavor, consider incorporating orange zest or a dash of almond extract.
- Store cupcakes in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg