Lavenderlemoncupcakes Recipes

LEMON LAVENDER CUPCAKES

Steps:

• Preheat oven to 350F and line a 12-cavity muffin pan with cupcake liners.
• In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
• In a large bowl using a handmixer or a stand mixer fitted with the paddle attachment, beat the sugar and butter together at medium-high speed for about 2 minutes, or until creamy. Add the eggs and vanilla extract and beat on medium speed until combined.
• Add the dry ingredients and mix at low speed until combined. Once combined, add the milk and lemon juice/zest until just combined.
• Spoon the batter into your cupcake liners, filling each liner about 3/4 of the way up. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
• Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter at medium speed in a large bowl until creamy.
• Switch your mixer to low speed and gradually add the powdered sugar and lavender buds. Increase the mixer speed as the ingredients start to combine and beat until fluffy. Add the vanilla extract.
• Using a piping bag fitted with an Ateco #808 piping tip, pipe the lavender frosting onto the cupcakes. Start from the middle and swirl upward.
• Extras: You can add up to 4 cups of powdered sugar, depending on your desired consistency. If the frosting is too thick, feel free to add up to a tablespoon of milk. Add food coloring as you like.

LAVENDER LEMON CUPCAKES (WITH ICING)

Steps:

• Directions for the lavender lemon cupcakes:.
• Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
• In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
• Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
• To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.

LAVENDER LEMON CUPCAKES

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan and spray with baking spray.
• In a large bowl, beat together eggs, lemon zest, vanilla extract, and lavender extract until fluffy and light.
• Add in granulated sugar and whip until fluffy and well combined.
• Mix in vegetable oil and sour cream until smooth.
• Sift in flour, baking powder, baking soda, and salt. Fold until just combined.
• Use a cupcake scoop or measuring cup to fill cupcake liners two-thirds full. Drop onto counter from 3 inches high to eliminate air bubbles.
• Bake in preheated oven 18-20 minutes or until centers are springy to the touch and a toothpick comes out with a few moist crumbs. Allow to cool completely before decorating.

LEMON LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
• For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
• In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
• Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
• For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
• In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
• Pipe the frosting onto the cupcakes and garnish with the edible flowers.

LEMON-LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
• Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
• Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
• Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
• Spoon batter into the cupcake liners, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
• Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.