Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- 1 tsp culinary-grade lavender extract
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- Beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Incorporate the eggs one at a time, mixing in the lemon zest, lemon juice, and lavender extract.
- Gradually add the dry ingredients alternating with milk until just combined.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
Notes
- Use fresh lemons for the best flavor.
- Sift flour to avoid clumps for a smooth batter.
- Cool cupcakes completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg