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Lemon Lavender Cupcakes

Lemon Lavender Cupcakes

Lemon Lavender Cupcakes are delightful lemon-flavored cupcakes topped with lavender buttercream frosting, perfect for any dessert lover.
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Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 3 minutes
Total Time 40 minutes
Course Dessert
Cuisine Cupcakes
Servings 14 cupcakes
Calories 250 kcal

Equipment

  • oven
  • Cupcake pan
  • mixing bowl
  • measuring cups
  • measuring spoons
  • piping bag

Ingredients
  

For the Lemon Cupcakes

  • 6 tablespoons unsalted butter room temperature
  • ¾ cup sugar
  • 6 tablespoons sour cream
  • ½ teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 3 large egg whites room temperature
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup milk
  • 1 tablespoon water
  • 3 tablespoons fresh lemon juice about 1-2 lemons

For the Lavender Frosting

  • ½ cup salted butter
  • ½ cup shortening
  • 4 cups powdered sugar
  • 2-3 tablespoons water or milk
  • ½ teaspoon vanilla
  • 1 ¼ teaspoons lavender extract
  • violet gel paste color optional
  • lavender flowers
  • 6-7 lemon slices cut in half

Instructions
 

Cupcake Preparation

  • 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.
  • 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.
  • 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.

Frosting Preparation

  • While the cupcakes are cooling, make the frosting by beating 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. Top with a sprinkle of lavender and half a slice of lemon.

Notes

To make the frosting all butter, replace the ½ cup shortening with an additional ½ cup salted butter.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 20gVitamin A: 300IUCalcium: 10mgIron: 0.5mg
Keyword dessert recipe, easy cupcakes, lavender frosting, lemon cupcakes, Lemon Lavender Cupcakes
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