Lavender Lemon Cupcakes
From fluffy24 13 years ago
- 1hr to make
- Serves 12
This is a delicious and healthy cupcake recipe. It's not the same old, same old cupcake recipe. Healthy cupcakes can taste great, too!
Ingredients
- Ingredients for the lavender lemon cupcakes shopping list
- 1 cup white whole-wheat or all-purpose flour shopping list
- 1 1/2 teaspoons dried lavender buds, roughly chopped shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 3 tablespoons unsalted butter, cubed and brought to room temperature shopping list
- 3/4 cup granulated sugar shopping list
- 1 large egg, lightly beaten shopping list
- 2 tablespoons lemon juice shopping list
- 1 tablespoon lemon zest shopping list
- 1/2 cup lowfat buttermilk shopping list
How to make it
- 1 cup loosely packed confectioner's sugar
- 5 teaspoons lemon juice
- 1 teaspoon lemon zest
- Fresh lavender buds for garnish
- 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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