Lovely Lemon Lavender Cupcakes Recipe 445

LEMON LAVENDER CUPCAKES

Steps:

• Preheat oven to 350F and line a 12-cavity muffin pan with cupcake liners.
• In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
• In a large bowl using a handmixer or a stand mixer fitted with the paddle attachment, beat the sugar and butter together at medium-high speed for about 2 minutes, or until creamy. Add the eggs and vanilla extract and beat on medium speed until combined.
• Add the dry ingredients and mix at low speed until combined. Once combined, add the milk and lemon juice/zest until just combined.
• Spoon the batter into your cupcake liners, filling each liner about 3/4 of the way up. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
• Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter at medium speed in a large bowl until creamy.
• Switch your mixer to low speed and gradually add the powdered sugar and lavender buds. Increase the mixer speed as the ingredients start to combine and beat until fluffy. Add the vanilla extract.
• Using a piping bag fitted with an Ateco #808 piping tip, pipe the lavender frosting onto the cupcakes. Start from the middle and swirl upward.
• Extras: You can add up to 4 cups of powdered sugar, depending on your desired consistency. If the frosting is too thick, feel free to add up to a tablespoon of milk. Add food coloring as you like.

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 CUPCAKE (COPYCAT MAGNOLIA BAKERY)

Steps:

• Preheat the oven to 350 degrees.
• In a processor/blender, combine milk and lavender and pulse until blended. Set aside.
• In a bowl, combine dry batter ingredients (except sugar) until blended. Set aside.
• With mixer, combine butter and sugar until fluffy. Blend honey, then eggs, one at a time and lastly add vanilla and lemon. Slowly combine both wet and dry ingredients together, folding in the lavender mixture last, dispersing in the mixture.
• Pour into cupcake liners, filling 2/3 full. Back for 15 - 18 minutes until golden. Remove and allow to cool.
• Add butter and sugar together in a stand mixer, adding cream slowly until smooth.
• Then beat on high for 2-3 minutes.
• Add lemon and beat again for another 1 minute to blend.
• Spread on cupcakes or use a piping bag to complete the charm.

LOVELY LEMON LAVENDER CUPCAKES RECIPE - (4.4/5)

Steps:

• First, make the lemon curd: In a heavy saucepan, whisk together the egg yolks, sugar, lemon juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil. Strain the curd into a bowl and stir in the zest. Cover the surface of the curd with plastic wrap and chill at least 4 hours and up to 2 days.To make the cupcakes, first preheat oven to 325°F. Line standard muffin tin with paper liners. Whisk together flour and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each. Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. While the cupcakes are cooling, make the frosting by whipping the cream and sugar until stiff peaks form. Fold in the lavender buds. Alternatively, you can heat the cream, add the lavender buds, chill the mixture for a few hours, strain out the buds, then whip the lavender-infused cream. Either way works wonderfully, it just depends on whether or not you mind the presence of the lavender buds. Carve out a cone-shaped bit from the top of each cupcake. Squirt or spoon in some of your lemon curd. Top the curd-loaded cupcakes with the frosting and eat!

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.

LEMON LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
• For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
• In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
• Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
• For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
• In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
• Pipe the frosting onto the cupcakes and garnish with the edible flowers.

LAVENDER LEMON CUPCAKES (WITH ICING)

Steps:

• Directions for the lavender lemon cupcakes:.
• Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
• In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
• Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
• To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.