Lavenderlemoncupcakes Recipes

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LEMON LAVENDER CUPCAKES



Lemon Lavender Cupcakes image

Lemon Lavender Cupcakes - easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices.

Provided by Lindsay Conchar

Categories     Dessert

Number Of Ingredients 21

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
¼ cup milk
1 tablespoon water
3 tablespoons fresh lemon juice (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
1 1/4 teaspoon lavender extract
Violet gel paste color, optional
Lavender flowers
6-7 Lemon slices, cut in half

Steps:

  • To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
  • Add the sour cream, vanilla extract and lemon zest and mix until well combined.
  • Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Combine the dry ingredients in another bowl, then combine milk, water and lemon juice in a measuring cup.
  • Add half of the dry ingredients to the batter and mix until well combined.
  • Add the milk mixture and mix until well combined.
  • Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Fill cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
  • Add about half of the powdered sugar and mix until smooth.
  • Add about 2 tablespoons of water or milk and the extracts and mix until smooth.
  • Add the remaining powdered sugar and mix until smooth. Add additional water or milk, if needed.
  • Add violet icing color to the frosting until it reaches the desired shade of purple.
  • Pipe the frosting on top of the cupcakes using a closed star piping tip like this one. Top the cupcakes with a sprinkle of lavender and half a slice of lemon.

LAVENDER LEMON CUPCAKES



Lavender Lemon Cupcakes image

These lavender lemon cupcakes are perfect for springtime! Fluffy lavender cupcakes with lemon cream cheese frosting - so delicious! You'll love this lemon lavender cupcakes recipe!

Provided by Chenée Lewis

Categories     Dessert     Snack

Time 35m

Number Of Ingredients 17

baking spray
2 large egg - room temperature
2 tsp lemon zest
1 tsp pure vanilla extract
2 tsp lavender extract
1 cup granulated sugar
6 tbsp vegetable oil
⅔ cup sour cream - room temperature
1 ¼ cup cake flour 163g
1.5 tsp baking powder
0.5 tsp salt
0.25 tsp baking soda
8 oz cream cheese (full-fat, room temperature)
5 tbsp salted butter (room temperature)
4½ cups powdered sugar ((526g), plus an additional 1/2 cup if needed)
1 tbsp lemon zest
1 ½ tbsp fresh lemon juice

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.

Nutrition Facts : ServingSize 1 cupcake, Calories 426 kcal, Carbohydrate 83 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 181 mg, Sugar 70 g, Fiber 0.5 g

LEMON LAVENDER CUPCAKES



Lemon Lavender Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 18 cupcakes

Number Of Ingredients 18

1/3 heaping cup dried lavender
3/4 cup coconut palm sugar
2 sticks (1 cup) unsalted butter, room temperature
3/4 cup honey
2 large eggs, room temperature
1/2 teaspoon lemon oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup lemon juice
1 cup whole milk
1/4 cup grated lemon zest (5 or 6 lemons)
8 ounces white chocolate, chopped
16 ounces whipped cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1 teaspoon lemon oil
1/4 teaspoon fine sea salt
18 edible flowers, for garnish

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



Lemon-Lavender Cupcakes image

Delicious lemon cupcakes with a hint of lavender and creamy lemon frosting. These are not your Mama's cupcakes. Updated with a light, moist texture and just an 'ever-so-subtle' Provencal taste. My husband did not know there was lavender in them. He loved my 'secret' ingredient. Try to eat just one... I dare you!

Provided by Candice

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
1 ½ teaspoons culinary-grade lavender buds, roughly chopped
1 teaspoon baking powder
¼ teaspoon salt
¾ cup white sugar
3 tablespoons unsalted butter, room temperature, cubed
1 large egg, slightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup buttermilk
1 cup loosely packed confectioners' sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon culinary-grade lavender buds, or to taste

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.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 32 g, Cholesterol 23.5 mg, Fat 3.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2 g, Sodium 106.6 mg, Sugar 23.4 g

LAVENDER LEMON CUPCAKES (WITH ICING)



Lavender Lemon Cupcakes (With Icing) image

I have always loved the smell of Lavender,but had never entertained the thought of cooking with them! When I saw this recipe, I just had to make them. They taste as good as they smell! They are so elegant, and you will think so too. Paired with a nice cup of tea or coffee, they're a sure winner and a favorite of yours for sure.

Provided by FLUFFSTER

Categories     Dessert

Time 54m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose white flour
1 1/2 teaspoons dried lavender blossoms, roughly chopped
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cubed, room temperature
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup low-fat buttermilk
1 cup loosely packed confectioners' sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
fresh lavender buds (to garnish)

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.

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