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!
Ingredients
Icing
- 1 cup loosely packed confectioners' sugar
- 5 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon culinary-grade lavender buds, or to taste
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
Step 2
Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
Step 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.
Step 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.
Step 5
Spoon batter into the cupcake liners, filling each 2/3 full.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 164 | |
% Daily Value * | |
Total Fat4g | 4% |
Saturated Fat2g | 10% |
Cholesterol24mg | 8% |
Sodium107mg | 5% |
Total Carbohydrate32g | 12% |
Dietary Fiber0g | 1% |
Total Sugars23g | |
Protein2g | |
Vitamin C3mg | 16% |
Calcium41mg | 3% |
Iron1mg | 3% |
Potassium41mg | 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.
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