Best 3 Lavender Lemon Cupcakes Recipes
Indulge in a delightful culinary journey with our exquisite Lavender Lemon Cupcakes, a harmonious blend of delicate floral and citrus flavors. These cupcakes are not just a treat for your taste buds but also a feast for the eyes, adorned with a luscious lemon glaze and a sprinkle of dried lavender. Embark on a sweet adventure as you explore our collection of irresistible recipes, including a classic Vanilla Cupcake adorned with a velvety vanilla frosting, a decadent Chocolate Cupcake topped with a rich chocolate ganache, and a moist and fluffy Funfetti Cupcake bursting with colorful sprinkles. Each recipe promises a unique flavor experience that will tantalize your senses and leave you craving more.
Let's cook with our recipes!
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!
Provided by Candice
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
- Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
- 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.
- 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.
- Spoon batter into the cupcake liners, filling each 2/3 full.
- 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.
- Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 32 g, Cholesterol 23.5 mg, Fat 3.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2 g, Sodium 106.6 mg, Sugar 23.4 g
LAVENDER LEMON CUPCAKES (WITH ICING)
I have always loved the smell of Lavender,but had never entertained the thought of cooking with them! When I saw this recipe, I just had to make them. They taste as good as they smell! They are so elegant, and you will think so too. Paired with a nice cup of tea or coffee, they're a sure winner and a favorite of yours for sure.
Provided by FLUFFSTER
Categories Dessert
Time 54m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Directions for the lavender lemon cupcakes:.
- Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
- In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
- Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
- To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.
LAVENDER LEMON CUPCAKES
Light and elegant cupcakes with a hint of lemon and lavender in the cupcake and the light, fluffy frosting. They are uniquely different and perfect for baby showers or wedding showers. This recipe also happens to be vegan, however you'd never know it. I don't tell anyone they're vegan, except for my vegan friends so they know they can eat them! You could definitely make them using regular butter, etc. I don't, because my brain is then tricked into thinking I'm eating healthy. Enjoy!
Provided by Wendelina
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- Place the dried lavender flowers in a small bowl or custard dish. Start with 2 Tbs of boiling water to cover them. Add more if needed to just cover the flowers. Steep 10-20 minutes or until the water is purplish-gray. Strain the flowers, keep the water. Set this aside to cool.
- Preheat oven to 350 degrees. Spray/line muffin pan.
- Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok.
- In a bowl, sift together the flour, corn starch, baking power, baking soda and salt.
- In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water.
- Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well.
- Sift in the dry mixture and beat until smooth.
- Fill lined/sprayed muffin cups about 3/4 full.
- Bake at 350 degrees for 20 minutes.
- Remove from pan when done and allow to cool completely before frosting.
- Frosting Instructions:.
- Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar.
- Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes.
- Place frosting in a pastry bag with decorating tip. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes.
- Voila! You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc.
Nutrition Facts : Calories 272.4, Fat 6.2, SaturatedFat 0.8, Sodium 173.3, Carbohydrate 53.7, Fiber 0.4, Sugar 41.9, Protein 1.4
Tips:
- To achieve the perfect consistency for your cupcake batter, ensure that all ingredients are at room temperature before mixing. This allows them to blend seamlessly and evenly.
- To enhance the vibrant lavender flavor, use fresh lavender buds or culinary-grade lavender extract. If using dried lavender, grind it into a fine powder using a mortar and pestle or a spice grinder for optimal flavor infusion.
- For a zesty and balanced taste, use freshly squeezed lemon juice and finely grated lemon zest. This adds a delightful citrusy brightness to complement the floral lavender notes.
- To achieve a light and fluffy texture, avoid overmixing the batter. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overwork the mixture.
- For a perfectly moist and tender crumb, use a combination of butter and buttermilk in your batter. The butter provides richness, while the buttermilk adds a slight tang and helps keep the cupcakes moist.
- To prevent the cupcakes from drying out during baking, place a small bowl of water in the bottom of the oven. This creates a humid environment that helps keep the cupcakes moist and fluffy.
Conclusion:
These delectable Lavender Lemon Cupcakes offer a harmonious blend of floral and citrus flavors, creating a truly captivating culinary experience. By following these detailed tips, you can ensure that your cupcakes turn out perfectly moist, fluffy, and bursting with delightful flavors. Whether you're a seasoned baker or just starting out, these cupcakes are sure to impress your taste buds and leave you craving more.
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