Lavender Lemon Cupcakes Recipes

LAVENDER LEMON CUPCAKES

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan and spray with baking spray.
• In a large bowl, beat together eggs, lemon zest, vanilla extract, and lavender extract until fluffy and light.
• Add in granulated sugar and whip until fluffy and well combined.
• Mix in vegetable oil and sour cream until smooth.
• Sift in flour, baking powder, baking soda, and salt. Fold until just combined.
• Use a cupcake scoop or measuring cup to fill cupcake liners two-thirds full. Drop onto counter from 3 inches high to eliminate air bubbles.
• Bake in preheated oven 18-20 minutes or until centers are springy to the touch and a toothpick comes out with a few moist crumbs. Allow to cool completely before decorating.

LEMON CUPCAKES WITH LAVENDER FROSTING

Steps:

• Preheat the oven to 350ºF. Line a cupcake tin with liners.In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set the zest aside.In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy. Beat in each egg and white until incorporated, then add the vanilla and lemon extract (you can also use a lemon baking emulsion) and lemon zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16-18 minutes, or until the tops are set. Let cool completely.For the lavender frosting: Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. Beat in the vanilla extract. If the frosting seems too thick, beat in the tablespoon of milk. If it seems to runny or too thin, you can beat in more powdered sugar ¼ cup at a time. Once the frosting is a spreadable consistency, drop in the purple food coloring and mix until evenly colored. Frost the cupcakes and top with a few lavender flowers if you wish.

LEMON LAVENDER CUPCAKES

Steps:

• To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• In a large mixing bowl, 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 the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Combine the dry ingredients in another bowl, then combine 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. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Fill cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• While the cupcakes are cooling, make the frosting. 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 the remaining powdered sugar and mix until smooth. Add additional water or milk, if needed.
• Add violet icing color to the frosting until it reaches the desired shade of purple.
• Pipe the frosting on top of the cupcakes using a closed star piping tip like this one. Top the cupcakes with a sprinkle of lavender and half a slice of lemon.

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 CUPCAKES

Steps:

• CUPCAKES:.
• Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
• Put the sugar and lavender flowers in a food processor. Process briefly to combine.
• Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
• Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
• Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
• DECORATING:.
• To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
• Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.

LEMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.