Lavender Cupcake 1

Lemon Lavender Cupcakes

These were incredibly tasty. The fresh lemon base topped with a violet colored frosting that had a subtle lavender aftertaste. Getting the correct lavender flavor in the frosting was a challenge, mostly because I didn’t have the lavender extract the recipe called for… so I boiled some water, added some dried lavender to it, and substituted concentrated lavender water for the extract. Now I don’t have an exact amount of “lavender water” to add- so if you choose to follow me down this fast-and-loose flavor route, just keep adding a spoonful of lavender water and taste testing. And while the method is very un-scientific, it is one truly mouthwatering experiment.

AuthorCarley KnutsenDifficultyBeginner

Cupcakes
 6 tbsp Unsalted Butter (room temperature)
 ¾ cup Sugar
 6 tbsp Sour Cream
 ½ tsp Vanillla
 1 tbsp Grated Lemon Zest
 3 Egg Whites (room temperature)
 1 ¼ cups Flour
 2 tsp Baking Powder
 ¼ tsp Salt
 ¼ cup Milk
 1 tbsp Water
 3 tbsp Lemon Juice (1-2 lemons)
Frosting
 ½ cup Butter
 ½ cup Shortening
 4 cups Confectioners' Sugar
 2-3 tbsp Milk or Water
 ½ tsp Vanilla
 1 ¼ tsp Lavender Extract
 Violet Gel Food Coloring
Garnish
 Dried Lavender Flowers
 Lemon Slices (halved)

Cupcakes
1

Cream the butter and sugar together until light in color and fluffy; about 3-4 minutes. Add the sour cream, vanilla, and lemon zest; mix well. Add the egg whites in two batches, mixing well after each addition. In a separate bowl, combine the dry ingredients together. In a smaller bowl, combine the milk, water, and lemon juice. Add half of the dry ingredients to the batter and milk until well combined. Add all of the milk mixture, mixing well. Add the rest of the dry ingredients, mixing until fully incorporated. Spoon batter into cupcake liners until 3/4 full. Bake at 350 for 15-17 minutes or until a toothpick comes out with just a few crumbs. Remove from the oven and allow to cool for 2-3 minutes before removing from the pan and setting on a wire rack to cool completely.

Frosting
2

Beat the butter and shortening until smooth. Add half of the confectioners' sugar, beating until smooth. Add 2 tablespoons of milk (or water), the vanilla, and the lavender extract; mix until homogenous. Add the second half of the sugar. If the mixture proves too dry, add additional milk. Add food coloring until you've achieved your desired shade. Scrape the frosting into a piping bag with a star tip and frost the cupcakes. Garnish with a pinch of lavender and a slice of lemon.

Ingredients

Cupcakes
 6 tbsp Unsalted Butter (room temperature)
 ¾ cup Sugar
 6 tbsp Sour Cream
 ½ tsp Vanillla
 1 tbsp Grated Lemon Zest
 3 Egg Whites (room temperature)
 1 ¼ cups Flour
 2 tsp Baking Powder
 ¼ tsp Salt
 ¼ cup Milk
 1 tbsp Water
 3 tbsp Lemon Juice (1-2 lemons)
Frosting
 ½ cup Butter
 ½ cup Shortening
 4 cups Confectioners' Sugar
 2-3 tbsp Milk or Water
 ½ tsp Vanilla
 1 ¼ tsp Lavender Extract
 Violet Gel Food Coloring
Garnish
 Dried Lavender Flowers
 Lemon Slices (halved)

Directions

Cupcakes
1

Cream the butter and sugar together until light in color and fluffy; about 3-4 minutes. Add the sour cream, vanilla, and lemon zest; mix well. Add the egg whites in two batches, mixing well after each addition. In a separate bowl, combine the dry ingredients together. In a smaller bowl, combine the milk, water, and lemon juice. Add half of the dry ingredients to the batter and milk until well combined. Add all of the milk mixture, mixing well. Add the rest of the dry ingredients, mixing until fully incorporated. Spoon batter into cupcake liners until 3/4 full. Bake at 350 for 15-17 minutes or until a toothpick comes out with just a few crumbs. Remove from the oven and allow to cool for 2-3 minutes before removing from the pan and setting on a wire rack to cool completely.

Frosting
2

Beat the butter and shortening until smooth. Add half of the confectioners' sugar, beating until smooth. Add 2 tablespoons of milk (or water), the vanilla, and the lavender extract; mix until homogenous. Add the second half of the sugar. If the mixture proves too dry, add additional milk. Add food coloring until you've achieved your desired shade. Scrape the frosting into a piping bag with a star tip and frost the cupcakes. Garnish with a pinch of lavender and a slice of lemon.

Lemon Lavender Cupcakes

Thanks to The Cake Blog for the recipe!

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