Description
Indulge in these moist and fragrant Lemon Lavender Cupcakes, a delightful treat perfect for celebrating Mother’s Day or any spring gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 2 tsp culinary-grade lavender buds
- ½ cup milk or dairy alternative
- 2 cups powdered sugar (for frosting)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with colorful liners.
- In a bowl, whisk together flour, baking powder, salt, and lavender buds.
- In another bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then mix in lemon zest and juice.
- Gradually fold in the dry ingredients along with milk until just combined.
- Spoon batter into prepared liners about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- For frosting, beat together powdered sugar and softened butter until fluffy; add vanilla extract and a splash of lemon juice to taste, then frost cooled cupcakes.
Notes
- Experiment with flavors by substituting lavender with herbs like rosemary or mint for unique variations.
- Ensure all ingredients are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 190
- Sugar: 22g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg