Lemon-Lavender Cupcakes

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!

• 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
• ¼ teaspoon salt
• ¾ cup white sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ cup buttermilk
• 1 large egg, slightly beaten
• 5 teaspoons lemon juice
• 1 ½ teaspoons culinary-grade lavender buds, roughly chopped
• 3 tablespoons unsalted butter, room temperature, cubed
• 1 cup loosely packed confectioners' sugar
• 1 tablespoon culinary-grade lavender buds, or to taste

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.