Lemon Lavender Cupcakes
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Serves: 24 - 30 cupcakes
 
Join me as I set out on a culinary adventure and use lavender for the first time in my recipe for these delicious Lemon Lavender Cupcakes.
Ingredients
LEMON LAVENDER CUPCAKES
  • 2½ c flour
  • 2 c sugar
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 Tbsp culinary lavender
  • zest of 1 lemon (@1 Tbsp)
  • 2 eggs, room temperature
  • 1 c milk
  • ½ c canola oil
  • juice of 1 lemon (@1/4 c) combined with approximately ¾ c hot water to equal 1c total
LEMON BUTTERCREAM
  • 1 c (2 sticks) butter, room temperature
  • 4 oz (1/2 brick) cream cheese, softened but not too warm
  • 3 - 4 c powdered sugar
  • 1 - 2 Tbsp heavy cream
  • zest of 1 lemon (@1 Tbsp)
  • juice of ½ a lemon (@ 2 Tbsp)
  • ¼ tsp salt
  • culinary lavender for garnish (optional)
Instructions
LEMON LAVENDER CUPCAKES
  1. Preheat the oven to 350 degrees and line and muffin pan with cupcake liners.
  2. Sift the flour, sugar, salt, and baking powder into the bowl of a stand mixer fitted with the whisk attachment or a large bowl. Then whisk the lemon zest and lavender into the dry ingredients.
  3. Add the eggs, oil, and milk and mix on low speed until just combined, Scrape down the sides and bottom of the bowl well and give the mixer a couple turns.
  4. With the mixer on low speed slowly add the hot lemon water and mix until smooth, scraping down the sides and bottom of the bowl as needed.
  5. Using a scoop pour batter into the prepared muffin pan until the liners are about ¾ full.
  6. Bake in preheated oven for 14 - 17 minutes or until a toothpick comes out clean when inserted into the center of a few cupcakes.
  7. Allow cupcakes to cool in the pan for about a minute then move them to a cooling rack to finish cooling.
LEMON BUTTERCREAM
  1. In the bowl of a stand mixer using the paddle attachment beat the butter and cream cheese until smooth and fluffy.
  2. With the mixer on low speed, add the powdered sugar one cup at a time beating well after each addition and scraping the sides of the bowl down as needed.
  3. Add the lemon juice, zest, and salt.
  4. Add the heavy cream and beat until light and fluffy. In warmer weather you may not need the cream. If the consistency is good, the cream can be omitted.
  5. Pipe a little buttercream on the cooled cupcakes and garnish with a pinch of lavender.
Recipe by The Red Eye Baker at http://www.theredeyebaker.com/2017/08/lemon-lavender-cupcakes/