Description
Light and elegant lemon lavender cupcakes with a perfect balance of bright citrus flavor and delicate floral notes, creating a refreshing and refined dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp dried culinary lavender
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake pan with liners.
- Heat milk gently with dried lavender to infuse flavor, then strain and let cool.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients alternately with the infused milk.
- Mix until batter is smooth.
- Fill cupcake liners two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Cool completely before serving or frosting.
Notes
- Use culinary-grade lavender and avoid over-infusing to prevent bitterness.
- Adjust lemon zest for stronger citrus flavor.
- Pair with lemon glaze or lavender buttercream.
- Add a touch of honey for natural sweetness.
- Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
