Mother’s Day Lemon Lavender Cupcakes
Mother’s Day Lemon Lavender Cupcakes are a delightful spring treat, bursting with refreshing citrus and floral flavors. Perfect for celebrating the special women in your life.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ¾ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- Zest of 1 lemon and juice of 1 lemon (about 3 tbsp)
- 2 tsp dried culinary lavender
- 1 tsp vanilla extract
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, salt, and dried lavender.
- In a separate bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, juice, and vanilla extract.
- Gradually add the dry mixture alternately with milk to the wet ingredients until just combined.
- Divide batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool before frosting.
Notes
- Use fresh lemons for optimal flavor.
- For an extra citrus kick, consider topping with lemon glaze instead of frosting.
- Ensure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg