Description
Delicious and refreshing cupcakes combining lemon and lavender with a sweet honey buttercream frosting.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour, sifted
- 1 1/2 teaspoons (6 g) baking powder
- 1/4 teaspoon (1.5 g) salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk
- Zest of 2 medium lemons (about 2 tablespoons)
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon finely ground culinary lavender buds
- 1/2 cup (115 g) unsalted butter, softened (for frosting)
- 2 cups (240 g) powdered sugar, sifted
- 3 tablespoons (60 ml) honey
- 1 teaspoon vanilla extract
- 1–2 tablespoons (15–30 ml) milk or cream
- Optional: a few drops of lemon extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Sift together the flour, baking powder, and salt in a medium bowl. Whisk to combine.
- Beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
- Mix in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice, then gently fold in the ground lavender buds.
- Add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients.
- Spoon the batter evenly into the cupcake liners, filling them about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Beat the softened butter until creamy, then gradually add powdered sugar on low speed.
- Add the honey and vanilla extract, adjusting the consistency with milk or cream until smooth.
- Frost the cooled cupcakes with the honey buttercream and garnish with lavender buds or lemon zest if desired.
Notes
Store cupcakes in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. Frost shortly before serving if stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg