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Lemon Lavender Cupcakes

lemon lavender cupcakes

What’s better than fresh, fluffy, and homemade lemon lavender cupcakes!? Andrew and I had two flavors of cake at our wedding: coconut cream and lemon lavender. We LOVED them both so much and they inspired these cupcakes. They’re light, not overly sweet, and so delicious. You’ve gotta try these 🤤 Enjoy!

What You'll Need:

+ 1 1/2 Cup All-Purpose Flour

+ 1 Cup Granulated Sugar

+ Juice of 1 Lemon

+ Zest of 2 Lemons

+ 1 Tsp. Baking Powder

+ 1/4 Tsp. Baking Soda

+ Pinch of Salt

+ Pinch of Cardamom

+ 2 Tsp. Dried Lavender (I like to chop mine a bit)

+ 3/4 Cup Melted Butter

+ 2 Eggs + 1 Egg White

+ 1/2 Cup Milk (Whole or 2%)

+ 1/4 Cup Sour Cream

+ 1 Tsp. Vanilla Extract

+ Lemon zest and lavender for garnish

Cream Cheese Frosting

+ 1 Stick Softened Unsalted Butter

+ 8 oz. Softened Cream Cheese

+ 1 1/4 Tsp. Vanilla Extract

+ 3 3/4 Cup Powdered Sugar

+ Pinch of Salt

Steps:

1. Preheat oven to 350 degrees.

2. Combine flour, baking soda, baking powder, salt, lavender, cardamom and whisk.

3. Combine sugar and lemon zest.

4. Combine eggs, melted butter, milk, vanilla, lemon juice, and sour cream – whisk.

5. Add your sugar mixture to your wet ingredients and whisk.

6. Slowly add in dry ingredients and whisk until batter is smooth.

7. Fill cupcake tray/liners with mixture and bake for approximately 16-18 minutes or until slightly golden on the top.

8. Frost, garnish and enjoy! 🤍

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