Lavender Lemon Cupcakes

Elevate your baking game with these exquisite Lavender Lemon Cupcakes, a delightful blend of floral and citrus flavors that will tantalize your taste buds. These elegant treats feature a light and fluffy lemon-infused cupcake base, delicately accented with dried culinary lavender for a unique, aromatic twist. Topped with a luscious cream cheese frosting enhanced by a hint of lavender, these cupcakes strike the perfect balance between sweet and tangy. Perfect for spring celebrations, baby showers, or afternoon tea, they’re as beautiful as they are delicious. Quick and easy to prepare in just under 40 minutes, this recipe makes 12 cupcakes, each one a bite-sized burst of freshness and sophistication. Garnish with a sprinkle of dried lavender or a fresh sprig for a stunning finishing touch that’s sure to impress!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter
• 1.5 teaspoons Baking powder
• 1 teaspoon Dried culinary lavender
• 0.25 teaspoons Salt
• 2 Large eggs
• 0.5 cups Whole milk
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Lemon zest
• 2 cups Powdered sugar
• 0.5 cups Cream cheese
• 2 tablespoons Heavy cream
• 0.5 teaspoons Dried culinary lavender, ground (for frosting)
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, dried lavender, and salt. Set aside.

Step 3

In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition.

Step 5

Mix in the lemon zest and lemon juice.

Step 6

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Divide the batter evenly among the cupcake liners, filling them about 2/3 full.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

To make the frosting, beat the cream cheese and butter together in a medium bowl until smooth and creamy.

Step 11

Add in the powdered sugar, one cup at a time, mixing well after each addition.

Step 12

Mix in the heavy cream, ground lavender, and vanilla extract. Beat until the frosting is light and fluffy.

Step 13

Once the cupcakes have completely cooled, pipe or spread the lavender frosting on top of each cupcake.

Step 14

Optional: Garnish with a small sprig of fresh lavender or a sprinkle of dried lavender for decoration.

Nutrition Facts

Serving size	(1047.4g)

Amount per serving	% Daily Value*
Calories	3336.4

Total Fat 115.1g	0%
Saturated Fat 63.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 661.8mg	0%
Sodium 1853.0mg	0%
Total Carbohydrate 549.5g	0%
Dietary Fiber 6.3g	0%
Total Sugars 396.9g
Protein 42.6g	0%

Vitamin D 133.7IU	0%
Calcium 385.2mg	0%
Iron 10.8mg	0%
Potassium 761.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 5.0%

Carbs: 64.6%