Description
Lemon Lavender Cupcakes are a refreshing delight, blending zesty lemon and floral lavender for a perfect Mother’s Day treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 2 tsp dried culinary-grade lavender buds
- ½ cup whole milk
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together flour, baking powder, salt, and lavender buds.
- In another bowl, cream the softened butter and sugar until light and fluffy (about three minutes).
- Beat in the eggs one at a time, then add lemon zest and juice until smooth.
- Gradually mix the dry ingredients into the wet mixture while alternating with milk until just combined.
- Fill each cupcake liner two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
Notes
- If you want to experiment, swap lavender with other herbs like rosemary or mint.
- For a citrus twist, consider using orange zest instead of lemon.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg