Lemon-Lavender Cupcakes

3.0
(1)
1 Review
3 Photos

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!

Submitted by Candice
Published on June 19, 2020
3
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
12
Yield:
12 cupcakes
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

  • 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

Icing:

  • 1 cup loosely packed confectioners' sugar

  • 5 teaspoons lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon culinary-grade lavender buds, or to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.

  2. Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.

  3. 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.

  4. 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.

  5. Spoon batter into the cupcake liners, filling each 2/3 full.

  6. 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.

  7. Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

Cook's Notes:

You can use regular milk instead of buttermilk, if desired.

I have also used prepared white frosting and prepared cream cheese frosting such as Pillsbury(R) canned frosting. Just remove from can, mix in 2 or 3 tablespoons lemon juice and 1 tablespoon lemon zest and frost. I actually like the prepared frosting better.

Nutrition Facts (per serving)

164 Calories
4g Fat
32g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 164
% Daily Value *
Total Fat 4g 4%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 107mg 5%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 1%
Total Sugars 23g
Protein 2g 4%
Vitamin C 3mg 3%
Calcium 41mg 3%
Iron 1mg 3%
Potassium 41mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.