Lemon Lavender Cupcakes for Mother’s Day
Experience the bliss of Lemon Lavender Cupcakes, combining zesty lemon and floral lavender in a delightful treat perfect for Mother’s Day celebrations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- 2 tbsp dried lavender buds (culinary-grade)
- 2 large eggs, room temperature
- ½ cup milk (whole or buttermilk)
- 8 oz cream cheese, softened (for frosting)
- 2 cups powdered sugar, sifted (for frosting)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners.
- In a mixing bowl, cream the softened butter and granulated sugar until fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Incorporate lemon juice, lemon zest, and dried lavender.
- In another bowl, whisk together flour and baking powder. Gradually add to the wet ingredients, alternating with milk until just combined; avoid overmixing.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool on wire racks.
- For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract, adjusting consistency with milk if needed. Frost cooled cupcakes generously.
Notes
- For gluten-free cupcakes, substitute all-purpose flour with almond flour.
- Experiment with different frostings like vanilla buttercream for varied flavors.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://svetb.com/lemon-lavender-cupcakes-for-mothers-day/