Lavender Lemon Cupcakes
Elevate your baking game with these exquisite Lavender Lemon Cupcakes, a delightful blend of floral and citrus flavors that will tantalize your taste buds. These elegant treats feature a light and fluffy lemon-infused cupcake base, delicately accented with dried culinary lavender for a unique, aromatic twist. Topped with a luscious cream cheese frosting enhanced by a hint of lavender, these cupcakes strike the perfect balance between sweet and tangy. Perfect for spring celebrations, baby showers, or afternoon tea, they’re as beautiful as they are delicious. Quick and easy to prepare in just under 40 minutes, this recipe makes 12 cupcakes, each one a bite-sized burst of freshness and sophistication. Garnish with a sprinkle of dried lavender or a fresh sprig for a stunning finishing touch that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter
- 1.5 teaspoons Baking powder
- 1 teaspoon Dried culinary lavender
- 0.25 teaspoons Salt
- 2 Large eggs
- 0.5 cups Whole milk
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 cups Powdered sugar
- 0.5 cups Cream cheese
- 2 tablespoons Heavy cream
- 0.5 teaspoons Dried culinary lavender, ground (for frosting)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, dried lavender, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a medium bowl until smooth and creamy.
Add in the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the heavy cream, ground lavender, and vanilla extract. Beat until the frosting is light and fluffy.
Once the cupcakes have completely cooled, pipe or spread the lavender frosting on top of each cupcake.
Optional: Garnish with a small sprig of fresh lavender or a sprinkle of dried lavender for decoration.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 549.5 g | 200% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 396.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 385 mg | 30% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
