Name: Lemon-Lavender Cupcakes recipe
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

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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

Nutrition Info

164.4 calories carbohydrate: 32 g cholesterol: 23.5 mg fat: 3.5 g fiber: 0.4 g protein: 2 g saturatedFat: 2 g servingSize: - sodium: 106.6 mg sugar: 23.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 cupcakes

Recipe Note

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!

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Lemon-Lavender Cupcakes

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