Lemon-Lavender Cupcakes

Fresh lemon and a touch of lavender bring delicious flavor to these light and moist cupcakes that are topped with a creamy lemon frosting, making them a perfect summer dessert.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 164 Calories

Ingredients

• 1 teaspoon baking powder
• 1 tablespoon lemon zest
• 1 cup all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 large egg, slightly beaten
• 5 teaspoons lemon juice
• 3 tablespoons unsalted butter, room temperature, cubed
• 1 tablespoon culinary-grade lavender buds, or to taste
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 0.5 cup buttermilk
• 1.5 teaspoons culinary-grade lavender buds, roughly chopped
• 1 cup loosely packed confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.

Step 2

Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.

Step 3

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.

Step 4

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.

Step 5

Spoon batter into the cupcake liners, filling each 2/3 full.

Step 6

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.

Step 7

Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.