Lemon Lavender Cupcakes: A Delightful and Aromatic Treat

These Lemon Lavender Cupcakes are a delightful blend of citrusy lemon and aromatic lavender, creating a unique and refreshing dessert. Perfect for spring and summer gatherings, these cupcakes are light, fluffy, and topped with a creamy lemon frosting that enhances their floral and zesty flavors. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees a batch of deliciously fragrant cupcakes.

Ingredients

Step-by-Step Instructions

1. Making the Cupcakes:
   • First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 2-3 minutes. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract, lemon zest, and ground lavender. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture, and mix until just combined. Stir in the fresh lemon juice. Divide the batter evenly among the cupcake liners, filling each about two-thirds full, and bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
2. Making the Lemon Frosting:
   • In a large bowl, beat the softened butter until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until well combined. Mix in the lemon juice, lemon zest, and vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk until the desired consistency is reached, and beat on high speed for 2-3 minutes until the frosting is light and fluffy.
3. Frosting the Cupcakes:
   • Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the lemon frosting. Garnish with extra lemon zest and a few lavender buds if desired. Enjoy your delicious Lemon Lavender Cupcakes!

Recipe Variations

1. Lavender Honey Frosting:
   • Replace the lemon juice in the frosting with 2 tablespoons of honey and add 1 teaspoon of finely ground lavender. This variation adds a sweet, floral twist that complements the lemon and enhances the lavender flavor.
2. Lemon Blueberry Cupcakes:
   • Add 1 cup of fresh or frozen blueberries to the cupcake batter before baking. The juicy blueberries provide a burst of flavor and a beautiful pop of color, making these cupcakes even more delightful and summery.

Nutritional Content (Per Cupcake)

• Calories: 300-350 kcal per serving
• Protein: 3-5 grams
• Carbohydrates: 40-50 grams
• Fat: 14-16 grams

1. Can I use fresh lavender instead of dried culinary lavender?
   • Yes, you can use fresh lavender flowers. Ensure they are culinary-grade and finely chop them before adding to the batter or frosting.
2. How long do these cupcakes stay fresh?
   • Store them in an airtight container at room temperature for up to 3 days. If frosted, they can also be refrigerated for up to 5 days.
3. Can I make these cupcakes ahead of time?
   • Yes, bake the cupcakes in advance and store them unfrosted. Frost them just before serving for the best taste and texture.
4. Can these cupcakes be frozen?
   • Yes, unfrosted cupcakes can be frozen for up to 1 month. Thaw them overnight in the refrigerator before frosting and serving.
5. How can I adjust the sweetness of the frosting?
   • You can reduce powdered sugar for a less sweet frosting. Adjust by adding more lemon juice for a tangier flavor.

Lemon Lavender Cupcakes: A Delightful and Aromatic Treat

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These Lemon Lavender Cupcakes are a delightful blend of citrusy lemon and aromatic lavender, creating a unique and refreshing dessert. 

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Calories 300 kcal

Ingredients

  

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 2 teaspoons dried culinary lavender finely ground
• ½ cup whole milk
• 2 tablespoons fresh lemon juice

For the Lemon Frosting:

• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1-2 tablespoons whole milk as needed

For Garnish(Optional)

• Extra lemon zest
• Lavender buds

Instructions

 

Making the Cupcakes:

• First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 2-3 minutes. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract, lemon zest, and ground lavender. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture, and mix until just combined. Stir in the fresh lemon juice. Divide the batter evenly among the cupcake liners, filling each about two-thirds full, and bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Making the Lemon Frosting:

• In a large bowl, beat the softened butter until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until well combined. Mix in the lemon juice, lemon zest, and vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk until the desired consistency is reached, and beat on high speed for 2-3 minutes until the frosting is light and fluffy.

Frosting the Cupcakes:

• Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the lemon frosting. Garnish with extra lemon zest and a few lavender buds if desired. Enjoy your delicious Lemon Lavender Cupcakes!

Keyword Lemon Lavender Cupcakes