Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 2 tbsp culinary-grade lavender buds
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- ½ cup whole milk (or almond/oat milk)
- 2 cups powdered sugar (for frosting)
- Additional lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line cupcake tins with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and lavender buds until evenly combined.
- In another bowl, beat softened butter until light and fluffy for about 3 minutes. Add eggs one at a time, mixing well after each addition.
- Stir in milk and lemon juice until smooth.
- Gradually add the dry ingredients to the wet mixture until just combined; do not overmix.
- Spoon the batter into lined cupcake tins until two-thirds full. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting. Mix powdered sugar with unsalted butter and lemon juice to achieve the desired consistency for frosting, then frost cooled cupcakes generously.
Notes
- For added flavor variation, substitute lemon zest with orange zest or use vanilla instead of lavender.
- To enhance sweetness without overpowering citrus flavors, consider adding a handful of blueberries into the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 190
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg