Best 3 Lemon Lavender Cupcakes Recipes

LEMON-LAVENDER CUPCAKES

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.

LAVENDER LEMON CUPCAKES (WITH ICING)

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

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.