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LEMON LAVENDER CUPCAKES

Monday, April 1, 2019 Edit
Lemon Lavender Cupcakes – easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices.

LEMON LAVENDER CUPCAKES

INGREDIENTS
For the Lemon Cupcakes:
  1. 6 tablespoons unsalted butter, room temperature
  2. 3/4 cup sugar
  3. 6 tablespoons sour cream
  4. 1/2 teaspoon vanilla extract
  5. 1 tablespoon grated lemon zest
  6. 3 large egg whites, room temperature
  7. 1 1/4 cups all-purpose flour
  8. 2 teaspoons baking powder
  9. 1/4 teaspoon salt
  10. ¼ cup milk
  11. 1 tablespoon water
  12. 3 tablespoons fresh lemon juice (1-2 lemons)

For the Lavender Frosting:
  1. 1/2 cup salted butter
  2. 1/2 cup shortening
  3. 4 cups powdered sugar
  4. 2-3 tablespoons water or milk
  5. 1/2 teaspoon vanilla
  6. 1 1/4 teaspoon lavender extract
  7. Violet gel paste color, optional
  8. Lavender flowers
  9. 6-7 Lemon slices, cut in half

INSTRUCTIONS
  • 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.