Paper Bake Shop
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Lemon Lavender Cupcakes

  • Sep 22, 2016
Ingredients
For Batter
  • 1 ½ cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 lemons, grated zest
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • ½ cup milk
  • ¼ cup freshly squeezed lemon juice
For Frosting
  • ½ cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon dried culinary lavender, finely chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, if needed
  • 1 drop purple food coloring (optional)
  • Fresh lavender, for garnish (optional)
Instructions
  • Preheat oven to 375° F
  • In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set asidel
  • In an electric mixer, beat the butter until creamy. Add the sugar and beat on medium speed for 2 to 3 minutes, until the sugar and butter is fluffy
  • Beat in each egg and white until incorporated, then add the vanilla and lemon extract and lemon zest until combined
  • Beating on low speed, add in half of the dry ingredients until combined, then add the milk and lemon juice
  • Add in the remaining dry ingredients and beat until combined
  • Fill your paper bakeware ¾ of the way full. Bake until golden and a wooden pick or skewer inserted into center of muffin comes out clean, 16-19 minutes
  • Cool on rack for 15 minutes then serve warm or at room temperature
  • While cooling, make the lavender frosting by adding butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy
  • Make the lavender frosting by adding butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy
  • With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, beat until fluffy and beat in the vanilla extract
  • If frosting is too thick, mix in 1 tablespoon of milk. If the frosting is too runny, beat in more powdered sugar
  • Once, the frosting is a spreadable consistency, drop in food coloring and mix evenly
  • Frost the cupcakes and top with a few lavender sprigs as garnish
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