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Lemon Lavender Cupcakes

Lemon Lavender Cupcakes

Lemon Lavender Cupcakes are easy lemon cupcakes topped with lavender buttercream frosting, fresh lemon slices, and lavender flowers.
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 3 minutes
Total Time 50 minutes
Course Dessert
Cuisine Cupcakes
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Cupcake pan
  • mixing bowl
  • measuring cup
  • piping bag
  • closed star piping tip

Ingredients
  

For the Lemon Cupcakes

  • 6 tablespoons unsalted butter room temperature
  • ¾ cup sugar
  • 6 tablespoons sour cream
  • ½ teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 3 large egg whites room temperature
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup milk
  • 1 tablespoon water
  • 3 tablespoons fresh lemon juice from 1-2 lemons

For the Lavender Frosting

  • ½ cup salted butter
  • ½ cup shortening
  • 4 cups powdered sugar
  • 2-3 tablespoons water or milk
  • ½ teaspoon vanilla
  • 1 ¼ teaspoons lavender extract link to buy
  • violet gel paste color optional
  • lavender flowers for garnish
  • 6-7 lemon slices cut in half

Instructions
 

Cupcake Instructions

  • Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • Cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
  • Add the sour cream, vanilla extract and lemon zest and mix until well combined.
  • Add egg whites in two batches, mixing until well combined after each.
  • Combine the dry ingredients in another bowl, then mix milk, water and lemon juice in a measuring cup.
  • Add half of the dry ingredients to the batter and mix until well combined.
  • Add the milk mixture and mix until well combined.
  • Add remaining dry ingredients and mix until well combined.
  • Fill cupcake liners about ¾ full and bake for 15-17 minutes.
  • Remove from oven, allow to cool for 2-3 minutes, then transfer to cooling rack.

Frosting Instructions

  • Beat the butter and shortening together until smooth.
  • Add about half of the powdered sugar and mix until smooth.
  • Add about 2 tablespoons of water or milk and the extracts and mix until smooth.
  • Add remaining powdered sugar and mix until smooth, adding more water or milk as needed.
  • Add violet icing color until the desired shade of purple is reached.
  • Pipe the frosting on top of the cupcakes and top with lavender and half a slice of lemon.

Notes

To make the frosting all butter, replace the ½ cup shortening with an additional ½ cup salted butter.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 220mgPotassium: 100mgSugar: 20gVitamin A: 2IUCalcium: 2mgIron: 4mg
Keyword baking, Cupcakes, Dessert, lavender, lemon, Lemon Lavender Cupcakes
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