LEMON CUPCAKES WITH LAVENDER FROSTING, serves 12
These are the best homemade cupcakes I have every made! Seriously. I slightly adapted this recipe from a guest post on The Pioneer Woman’s blog. If you like citrus or lavender you’ll love these cupcakes. If you like both, they’re a little taste of heaven.
I recently made 4 dozen of these cupcakes for an engagement party. You can read more about that here. To make such a large quantity, I doubled the recipe for the cupcakes, and then made two batches. This worked well. I doubled the frosting, but only made one batch. I thought this was enough to frost all 48 cupcakes. Doubling, tripling, and quadrupling recipes is always a bit tricky. If you are only making one dozen, just follow the recipe as is.
FOR THE LEMON CUPCAKES
- 1-1/2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 4 Lemons, zest freshly grated
- 1/2 cup Unsalted Butter, at room temperature
- 1 cup Sugar
- 1 Large Egg
- 2 Large Egg Whites
- 1 teaspoon Vanilla Extract
- 1/2 cup Milk
- 1/4 cup Freshly Squeezed Lemon Juice
- Preheat the oven to 350ºF. Line a cupcake tin with liners. (I have found flower baking cups at Michael’s and Sur la Table.)
- In a small bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high 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 zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.
- Using a 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16–18 minutes, or until the tops are set. Let cool completely.
FOR THE LAVENDER FROSTING
- 3/4 cups Unsalted Butter, at room temperature
- 3-1/2 cups To 4 cups Powdered Sugar
- 1 teaspoon Dried Culinary Lavender, finely chopped (I did not search stores all over town for this specialty ingredient. I ordered it off of Amazon Prime and had it shipped to my front door.)
- 1 teaspoon Vanilla Extract
- 1 -2 Tablespoons Heavy Whipping Cream
- Add 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, scraping down the sides if needed, beating the frosting until fluffy and combined. Beat in the vanilla extract.
- Beat in the cream, a half tablespoon at time, until the frosting is a smooth and spreadable consistency, but still firm. If it seems to runny or too thin, you can beat in more powdered sugar ¼ cup at a time.
- Frost the cupcakes.
- If desired, decorate with lavender colored sprinkles while frosting is still “wet” so that the sprinkles stick.
- You can also garnish with fresh lavender, but I prefer to only add a garnish that is edible. It can be awkward at a party to try and figure out what to do with something inedible on your food.
VARIATION: You can also double the ingredients for the cake and the frosting to create a two layered cake. I baked the cake layers in two 9″ cake pans for 25 minutes. Or until golden brown on the edges, springy to the touch in the middle, and tooth pick inserted in the center comes out clean.
I did garnish the cake with lavender before serving, because it is easy for the host to remove before slicing and serving.