Ingredients:
For the Lemon Lavender Cupcakes:
- 100 g granulated sugar (½ c.)
- Zest from 1 medium lemon (approx. 1 tbsp.)
- 90 g all-purpose flour (¾ c.)
- 1 tsp. baking powder
- ¼ tsp. salt
- 41 g unsalted butter, room temperature and cubed (3 tbsp.)
- 32 g vegetable oil (2 ½ tbsp.)
- 1 egg white, room temperature
- 1 tsp. lavender extract
- 90 g buttermilk, room temperature (3 oz.)
For the Lemon Syrup:
- 25 g lemon juice (2 tbsp.)
- 25 g granulated sugar (2 tbsp.)
For the Lavender Buttercream:
- 113 g unsalted butter, room temperature (½ c.)
- 200 g powdered sugar (1 ⅔ c.)
- ½ tsp. lavender extract
- 1 tbsp. heavy cream
- Purple food coloring (optional, to taste)
Instructions:
- For the Lemon Lavender Cupcakes:
- Preheat the oven to 350°F / 175°C and line a muffin tin with six parchment liners.
- In a medium bowl, combine the sugar and lemon zest. Rub them together using your fingers until the mix feels like wet sand.
- To the same bowl, add flour, baking powder, salt, and butter cubes. Using a hand mixer or stand mixer with a paddle attachment, blend until the mixture is smooth with no lumps.
- Incorporate the vegetable oil, egg white, lavender extract, and buttermilk. Mix only until the ingredients are combined.
- Divide the batter among the six cupcake liners evenly. Bake for about 15-18 minutes or until a toothpick inserted in the center emerges clean.
- For the Lemon Syrup:
- Extract juice from the zested lemon, aiming for approximately 25g or 2 tbsp. (if you get slightly less juice, simply adjust with an equivalent sugar amount).
- Combine lemon juice and sugar in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each until the sugar dissolves.
- After baking, pierce the cupcake tops with a toothpick and gently brush the lemon syrup over them.
- For the Lavender Buttercream:
- In a mixing bowl, whip the butter for a minute to ensure it's lump-free.
- Gradually add the powdered sugar, continuously beating until it's well-incorporated.
- Stir in the lavender extract, heavy cream, and optional purple food coloring. Beat for an additional minute until smooth and fluffy.
- Assembly:
- Ensure cupcakes have cooled entirely. Load the lavender buttercream into a piping bag and elegantly frost each cupcake.
- Optionally, adorn with fresh lavender sprigs and thin lemon slices for garnish.
Tip: The delicate balance of zesty lemon and calming lavender offers a refreshing taste experience. Best enjoyed with tea or a light dessert wine. Enjoy!
