Delicious lemon cupcakes with a creamy lemon icing and a hint of lavender. These cupcakes are not like your mother’s. updated with a delicate, moist texture and a ‘ever-so-subtle’ Provencal flavor. My husband was unaware that they contained lavender. He cherished my “secret” component. I dare you to attempt to consume just one!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 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
- 1 cup loosely packed confectioners’ sugar
- 5 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon culinary-grade lavender buds, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
- Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
- 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.
- 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.
- Spoon batter into the cupcake liners, filling each 2/3 full.
- 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.
- Stir confectioners’ sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.
- 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
| Calories | 164 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 107 mg |
| Sugars | 23 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I really, really wanted to like these. Unfortunately, the cake is rather dense & heavy, with a very mild lemon flavor. The icing, on the other hand, simply screams LEMON!! and completely overpowers the lavender. Not one I’m likely to make again, which is a shame as they are lovely to look at.