Lemon Lavender Cupcakes
Soft and sweet cupcakes with fresh lemon flavor and a hint of lavender, topped with creamy lavender frosting.
Equipment
- Cupcake Pan:
- Mixing Bowls:
- Piping Bag
Ingredients
- 6 tablespoons unsalted butter room temperature
- 3/4 cup sugar
- 6 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 3 large egg whites room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 tablespoon water
- 3 tablespoons fresh lemon juice (from 1–2 lemons)
- 1/2 cup salted butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 2–3 tablespoons water or milk
- 1/2 teaspoon vanilla extract
- 1 1/4 teaspoons lavender extract
- Violet gel paste color optional, for tinting
- Lavender flowers for garnish
- 6–7 slices lemon cut in half for garnish
Instructions
- Preheat oven to 350°F (176°C) and line a cupcake tray with paper liners.
- Cream together butter and sugar on medium speed for 3-4 minutes until light and airy.
- Add sour cream, vanilla extract, and lemon zest, mixing until well combined.
- Incorporate egg whites in two parts, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another container, combine milk, water, and lemon juice.
- Add half of the dry ingredients to the wet mixture, followed by the milk mixture, then the remaining dry ingredients, mixing until smooth.
- Fill cupcake liners ¾ full and bake for 15-17 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the butter and shortening until smooth. Gradually add powdered sugar.
- Add vanilla extract, lavender extract, and a couple tablespoons of milk, mixing until creamy.
- Optionally tint frosting with violet gel food coloring, then frost the cooled cupcakes with a piping bag.
- Garnish with lavender flowers and lemon slices before serving.
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Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.