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recipe_394_9046712
Lavender Lemon Cupcakes
These artisan cupcakes are blooming with flavors of honey, lavender, and tangy lemon. The delicate, light floral and citrus notes bring out the best in this delightful springtime dessert!
These artisan cupcakes are blooming with flavors of honey, lavender, and tangy lemon. The delicate, light floral and citrus notes bring out the best in this delightful springtime dessert!
3 Tbsp. Lavender Flowers , divided
½ tsp. Himalayan Fine Mineral Salt
1 tsp. Madagascar Pure Vanilla Extract
1 Tbsp. Lemon Sugar (optional)
½ tsp. Himalayan Fine Mineral Salt
1 tsp. Madagascar Pure Vanilla Extract
1 Tbsp. Lemon Sugar (optional)
Paper cupcake liners
1 ¾ cups cake flour, sifted
1 ½ tsp. baking powder
½ cup (1 stick) unsalted butter, room temp
1 cup granulated sugar
2 large eggs, room temp
1 tsp. lemon zest
1/3 cup whole milk
8 oz. jar of lemon curd
16 oz. cream cheese frosting
2 Tbsp. honey
Purple and yellow food coloring (optional)
1 ¾ cups cake flour, sifted
1 ½ tsp. baking powder
½ cup (1 stick) unsalted butter, room temp
1 cup granulated sugar
2 large eggs, room temp
1 tsp. lemon zest
1/3 cup whole milk
8 oz. jar of lemon curd
16 oz. cream cheese frosting
2 Tbsp. honey
Purple and yellow food coloring (optional)
Prep Time
25 mins.
Total Time
55 mins.
Cook Time
30 mins.
Yield
1 doz.en cupcakes
PREHEAT oven to 350°F. Line a muffin tin with 12 paper liners.
CHOP 2 Tbsp. of Lavender Flowers. In a medium bowl, combine the flowers with cake flour, baking powder, and Himalayan Fine Mineral Salt.
IN a large bowl, beat together butter and granulated sugar until light and fluffy. Add eggs one at a time; allowing the first egg to blend in before adding the second. Mix in Madagascar Pure Vanilla Extract and lemon zest.
MIX the flour mixture into the butter mixture; alternating with the milk. Stir only until combined—do not over mix.
FILL cupcake liners with batter (about 2/3 full for each cupcake).
BAKE for 25-30 mins., or until a toothpick inserted into the center of a cupcake comes out clean. Cool briefly, then move cupcakes to a wire rack to finish cooling.
GENTLY use a spoon to press a small indent into the top of each cupcake. Fill each indent with 1 Tbsp. of lemon curd. Mix honey into the cream cheese frosting (you may color the frosting at this point if desired) and pipe onto each cupcake. Garnish with remaining Lavender Flowers and Lemon Sugar.
CHOP 2 Tbsp. of Lavender Flowers. In a medium bowl, combine the flowers with cake flour, baking powder, and Himalayan Fine Mineral Salt.
IN a large bowl, beat together butter and granulated sugar until light and fluffy. Add eggs one at a time; allowing the first egg to blend in before adding the second. Mix in Madagascar Pure Vanilla Extract and lemon zest.
MIX the flour mixture into the butter mixture; alternating with the milk. Stir only until combined—do not over mix.
FILL cupcake liners with batter (about 2/3 full for each cupcake).
BAKE for 25-30 mins., or until a toothpick inserted into the center of a cupcake comes out clean. Cool briefly, then move cupcakes to a wire rack to finish cooling.
GENTLY use a spoon to press a small indent into the top of each cupcake. Fill each indent with 1 Tbsp. of lemon curd. Mix honey into the cream cheese frosting (you may color the frosting at this point if desired) and pipe onto each cupcake. Garnish with remaining Lavender Flowers and Lemon Sugar.
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