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Lemon Lavender Cupcakes with Lemon Buttercream Frosting Recipe

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These delicate Lemon Lavender Cupcakes combine the fresh zestiness of lemon with the subtle floral notes of lavender for a uniquely refreshing treat. Perfectly moist and fluffy, the cupcakes are topped with a smooth lemon buttercream frosting, decorated with lavender buds for a charming and elegant dessert suitable for any occasion.

Ingredients

Cupcakes

  • 1 cup all-purpose flour
  • 1½ teaspoons dried lavender buds
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup milk, room temperature

Lemon Buttercream Frosting

  • 12 tablespoons (¾ cup) unsalted butter, room temperature
  • 4 tablespoons vegetable shortening
  • 4–5 cups powdered confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Fresh or dried lavender buds for decoration

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.
  2. Mix dry ingredients: In a bowl, combine the all-purpose flour, baking powder, kosher salt, and dried lavender buds. Set aside this mixture.
  3. Cream butter and sugar: Using a stand mixer or hand mixer, beat the unsalted butter and sugar together until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
  4. Add wet ingredients to creamed butter: Beat in the egg, lemon zest, and lemon juice until well incorporated and smooth.
  5. Combine dry and wet ingredients in intervals: Add about one-third of the dry ingredients to the butter mixture, folding it in carefully with a spatula to avoid over mixing. Then, mix in half of the milk. Repeat by adding another third of the dry ingredients, then the remaining milk, and finally the rest of the dry ingredients, mixing just until combined to keep the batter light.
  6. Fill cupcake liners and bake: Evenly distribute the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare lemon buttercream frosting: In a mixing bowl, beat the unsalted butter and vegetable shortening together until light and fluffy, about 2-3 minutes.
  9. Add powdered sugar and flavorings: Gradually add the powdered sugar, about one cup at a time, continuing to beat well after each addition. Once 4 cups are combined, add the vanilla extract, milk or heavy cream, fresh lemon juice, and lemon zest. Continue beating until the frosting reaches a smooth, spreadable consistency. Add more powdered sugar if needed to achieve desired thickness.
  10. Frost cupcakes and decorate: Fill a piping bag with the lemon buttercream frosting and pipe it onto each fully cooled cupcake. Sprinkle fresh or dried lavender buds on top to garnish while the frosting is still soft so they stick well.

Notes

  • Do not overmix the batter to ensure cupcakes remain light and fluffy.
  • Use room temperature ingredients for better mixing and texture.
  • Adjust powdered sugar in frosting to achieve the perfect consistency for piping or spreading.
  • Fresh lavender buds are preferred for decoration, but dried buds work as well.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Find it online: https://bitezly.com/lemon-lavender-cupcakes-with-lemon-buttercream-frosting-recipe/