thepioneerwoman
Lemon Cupcakes with Lavender Frosting
Behold: an adorable cupcake made of flowers and fruit! I’d always been super wary of lavender in dessert or food in general.
👥 12 Servings⏱️ Prep & Cook: 43 min⏳ Prep: 25 min🔥 Cook: 18 min👤 Jessica Merchant📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350ºF. Line a cupcake tin with liners.
2
In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set the zest aside.
Lemons, Zest Freshly Grated4
3
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.
Large Egg1Large Egg Whites2
4
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.
5
For the lavender frosting:
FOR THE LAVENDER FROSTING:. Dried Culinary Lavender, Finely Chopped1 tspFresh Lavender, For Garnish (optional)
6
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.
FOR THE LAVENDER FROSTING:. Dried Culinary Lavender, Finely Chopped1 tspFresh Lavender, For Garnish (optional)
7
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.
FOR THE LAVENDER FROSTING:. Dried Culinary Lavender, Finely Chopped1 tspFresh Lavender, For Garnish (optional)
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