Lavender Lemon Cupcakes
These lavender lemon cupcakes are the perfect addition to any spring or summer table! Fresh, tangy lemon is whipped to perfection in my signature light and fluffy buttercream frosting and paired with lavender's soft floral notes in a beloved vanilla cupcake base.
Servings 12 cupcakes
Equipment
- Electric Stand Mixer
- Rubber Spatula
- Cupcake Tray
- Cupcake Liners
Ingredients
For the Lavender Infused Milk
- ¾ cup whole milk
- ½ tablespoon whole Vanilla Blossom culinary lavender
For the Lavender Cupcakes
- ¼ cup unsalted butter, at room temperature
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 3 egg whites, at room temperature
- 1 teaspoon Vanilla Blossom Pure Vanilla Extract
- ½ teaspoon lemon extract
- 1½ cups cake flour
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground Vanilla Blossom culinary lavender
- ¾ cup lavender infused milk at room temperature
For the Lemon Buttercream
- 1 cup unsalted butter at room temperature
- 2½ cups powdered sugar
- 1 teaspoon lemon extract
- 2 tablespoon Lemon Juice freshly squeezed
Instructions
For the Lavender Infused Milk
- Use a small pot to bring milk and loose culinary lavender to a gentle simmer. Allow to simmer for 5 minutes. Be careful not to burn your milk!
- Remove from heat and allow to steep for 25 minutes. Strain to remove loose lavender.
- Add additional whole milk to ensure there is ¾ cups left to add in to your cupcakes. Some may have evaporated off during the simmering process.
- Bring to room temperature before using in cake recipe.
For the Lavender Cupcakes
- Preheat your oven to 325 degrees F. Line a cupcake tray with 10 cupcake liners. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat the butter and oil together for 4-5 minutes.
- With the mixer on low speed, gradually add sugar into the mixture and beat on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low speed add egg whites in one at a time followed by the vanilla and lemon extract. Beat on high until mixture is smooth and light in colour.
- Scrape down the sides of your bowl once again. While your mixture is mixing, sift cake flour, baking powder, baking soda, ground lavender and salt into a medium bowl.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined.
- Scrape down the bowl and add one half of the lavender milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over-mix or your cake will become quite dense.
- Distribute batter evenly between cupcake liners. Fill ¾ full.
- Bake for 18 minutes at 325 degrees or until a knife inserted into the centre of the cupcakes comes out clean.
For the Lemon Buttercream Frosting
- In the bowl of a stand mixer, beat butter until smooth and light in colour (about 1 minute). Scrape down the sides of the bowl.
- With the mixer on low speed, add powered sugar one cup at a time. Scrape down the sides.
- Turn mixer to low speed and add in lemon extract and lemon juice. Mix until combined. Scrape down sides once more. Mix on medium to high for 3-5 more minutes until buttercream is light and fluffy.