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Light and Fluffy Lemon Lavender Cupcakes with Creamy Frosting

lemon lavender cupcakes - featured image
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These cupcakes combine the subtle floral notes of lavender with the bright zing of lemon, resulting in a light, fluffy, and moist texture topped with a silky smooth cream cheese frosting.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ tsp (6g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • Zest of 2 medium lemons
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp finely chopped culinary lavender buds
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 tsp lemon zest
  • Optional: a few drops of lavender extract or a pinch of dried lavender for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest and finely chopped lavender buds.
  6. Add the dry ingredients in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Mix gently until just combined.
  7. Spoon batter evenly into cupcake liners, filling about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  10. While cupcakes cool, beat cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar, beating until fluffy.
  12. Mix in vanilla extract and lemon zest.
  13. Frost cooled cupcakes with the cream cheese frosting using a piping bag or knife.
  14. Optionally, garnish with a sprinkle of dried lavender.

Notes

Bring eggs and milk to room temperature before mixing. Cream butter and sugar well to incorporate air for a lighter texture. Avoid overmixing batter after adding flour to prevent toughness. Cool cupcakes completely before frosting to prevent melting. Use culinary-grade lavender to avoid bitterness. For gluten-free, substitute all-purpose flour with gluten-free baking blend. For dairy-free, use dairy-free cream cheese and vegan butter, and swap milk with almond or coconut milk.

Nutrition

Keywords: lemon cupcakes, lavender cupcakes, creamy frosting, spring dessert, floral cupcakes, easy cupcakes, lemon lavender

Find it online: https://blairrecipes.com/light-and-fluffy-lemon-lavender-cupcakes-easy-recipe-for-perfect-creamy-frosting/