Description
Delight in the refreshing flavors of these Lemon Lavender Cupcakes, a perfect treat for Mother’s Day. Bursting with citrus zest and floral aroma, they’re sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk (or nut milk)
- Zest and juice of 1 lemon
- 2 tbsp dried culinary lavender buds
- 1 tsp vanilla extract
- 2 cups powdered sugar (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, salt, and dried lavender.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Let cool on wire racks before frosting.
- For the frosting, whip heavy cream with powdered sugar until stiff peaks form. Frost cooled cupcakes generously.
Notes
- Feel free to swap lemon with other citrus fruits like orange or lime for a different flavor profile.
- For added texture, consider incorporating poppy seeds into the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg