Name: Lemon-Lavender Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 1 cup; Culinary-grade lavender buds, roughly chopped - 1 ½ teaspoons; Baking powder - 1 teaspoon; Salt - ¼ teaspoon; White sugar - ¾ cup; Unsalted butter, room temperature, cubed - 3 tablespoons; Egg, slightly beaten - 1 large; Lemon juice - 2 tablespoons; Lemon zest - 1 tablespoon; Buttermilk - ½ cup; Loosely packed confectioners' sugar - 1 cup; Lemon juice - 5 teaspoons; Lemon zest - 1 teaspoon; Culinary-grade lavender buds, or to taste - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Lavender Cupcakes

1. All-purpose flour - 1 cup

2. Culinary-grade lavender buds, roughly chopped - 1 ½ teaspoons

3. Baking powder - 1 teaspoon

4. Salt - ¼ teaspoon

5. White sugar - ¾ cup

6. Unsalted butter, room temperature, cubed - 3 tablespoons

7. Egg, slightly beaten - 1 large

8. Lemon juice - 2 tablespoons

9. Lemon zest - 1 tablespoon

10. Buttermilk - ½ cup

11. Loosely packed confectioners' sugar - 1 cup

12. Lemon juice - 5 teaspoons

13. Lemon zest - 1 teaspoon

14. Culinary-grade lavender buds, or to taste - 1 tablespoon

How to cook deliciously - Lemon-Lavender Cupcakes

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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

6. Stage

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.

7. Stage

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