Lavender and lemon cupcakes recipe
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- Dish type
- Mini cakes
- Lemon cupcakes
This is one of my favourite cupcakes to bake and my absolute favourite to eat! It’s the perfect cupcake and they are lovely to enjoy in the springtime sunshine. They are perfect beside a cup of earl grey tea.
Yorkshire, England, UK
9 people made this
IngredientsMakes: 12 cupcakes
- For the cupcakes
- 110g butter, room temperature
- 110g caster sugar
- 1 teaspoon honey
- zest of 1 large lemon
- 2 large eggs
- 110g plain flour
- For the buttercream
- 125ml full fat milk
- 1 teaspoon lavender buds, or culinary lavender
- 200g icing sugar
- 150g softened butter
- 1 to 2 drops purple food colouring
- sugar flowers and sprinkles, to decorate
MethodPrep:20min ›Cook:30min ›Extra time:45min cooling › Ready in:1hr35min
- Pop the oven on to 180 C / Gas 4. Place your paper cupcake cases in the 12 hole muffin tray.
- In a mixing bowl, beat the butter, sugar, honey and lemon zest together really well. You may wish to use an electrical whisk to ensure this is done thoroughly.
- Drop in the eggs, one by one, and beat well after each addition. Add the flour gradually until all the ingredients are combined. You may wish to use and electrical mixer for this stage too.
- Once you've done that and the mixture is completely combined, spoon the mixture evenly into the cupcake cases on the baking tray; only fill 2/3 of the cupcake case so the cupcakes have room to rise without overflowing and becoming messy.
- Bake for 15 to 20 minutes, or until the cupcakes become golden on top. Move them to a wire rack and allow them to cool.
- Place the milk into a saucepan with lavender and bring to the boil. Remove from heat. Allow the lavender to infuse with the milk and set it aside to cool for 15 minutes. Cover the saucepan.
- Pour the lavender milk back into a cup and place in the fridge to fully cool for an extra 30 minutes. Once cooled, remove from the refrigerator and strain to remove lavender buds. Set milk aside.
- In a mixing bowl beat the sugar and butter together until the butter turns to a pale ivory colour. At this point add half of the lavender milk and purple food colouring and mix well to combine these ingredients. At this point I advise to taste the frosting, add more lavender milk if needed to enhance taste.
- Once you have the flavour you like, add your buttercream to the piping bag using a spatula or spoon and attach the star nozzle. Pipe your desired design on your cupcake.
- Decorate with lilac sprinkles or edible sugar flowers then enjoy!
For the cupcakes:
For the buttercream:
When using the piping bag you should push mainly with the palm of your hand, rather than squeezing with your fingers. To get the feel of how hard to squeeze for each technique, practice piping on a sheet of greaseproof paper. The size and shape of the icing depends on how hard you squeeze, as well as on the size of the opening in the tip. The more you practice, the easier the techniques will be when decorating cakes.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Really enjoyed the taste of the lemon in the sponge & the lavender in the icing. I thought the sponge would be too heavy, given the recipe only uses plain flour & no baking powder, but it was a nice sponge. My only gripe is the icing came out quite runny, even though I used half milk as advised. Next time I might use the food processor as advised & chill the icing in the fridge to stiffen up before applying onto cakes.-27 Jul 2014
Lemon Cupcakes with Lavender Frosting
Preheat the oven to 350ºF. Line a cupcake tin with liners.
In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set the zest aside.
In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy. Beat in each egg and white until incorporated, then add the vanilla and lemon extract (you can also use a lemon baking emulsion) and lemon zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.
Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16&ndash18 minutes, or until the tops are set. Let cool completely.
For the lavender frosting:
Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. Beat in the vanilla extract.
If the frosting seems too thick, beat in the tablespoon of milk. If it seems to runny or too thin, you can beat in more powdered sugar ¼ cup at a time. Once the frosting is a spreadable consistency, drop in the purple food coloring and mix until evenly colored. Frost the cupcakes and top with a few lavender flowers if you wish.
Behold: an adorable cupcake made of flowers and fruit!
I&rsquod always been super wary of lavender in dessert or food in general. I certainly never tasted anything with lavender it in when I was young. And then as I got older and discovered that food could be flavored with that lovely purple thing, I was pretty darn shocked. I think that I was always afraid that my food would end up tasting like flowers? Shows what I know.
But! Two very distinct things changed my mind. Big time.
The first: a candle. Yes. A freaking candle. A few years ago, I worked at a candle store (I&rsquom not a crazy cat lady, I&rsquom a crazy candle lady) and one of my favorite scents was lavender vanilla. Seriously, it smelled like an ice cream shop. I don&rsquot know how. It was so warm and inviting and sweet, but not headache-inducing sweet. It made me want to put lavender in some sort of delicious vanilla-infused dessert and consume it immediately.
But that didn&rsquot happen. I was still a bit too freaked out, wasn&rsquot confident in my own cooking or baking yet, and decided I&rsquod get my fill of delicious lavender things by &hellip well, by buying and burning all the lavender vanilla candles. Let&rsquos just say that I&rsquom still getting through the hoard.
Then. The magic moment. I watched what I can only describe as one of the most wonderful movies in the history of feel-good funny movies: It&rsquos Complicated. And my spirit animal, Meryl Streep, made lavender honey ice cream in the middle of the night when she couldn&rsquot sleep. And darnit, if Meryl (er, her character) was going to make lavender ice cream, then I was going to make lavender ice cream!
So I did. And I have never, ever looked back. Ever.
I&rsquove done the ice cream thing. I even made a lavender vanilla popcorn (candle-inspired, obvi) and I&rsquove done doughnuts, too. I&rsquove even done a lavender cocktail. But frosting for bright and citrusy cupcakes? Sounded like the best ever.
There a few ways to do this whole lavender thing. First, there is lavender extract. That makes things simple! Second, there is dried culinary lavender. This is what I use most often. I find it brings authentic lavender flavor to food. You can easily infuse milk and cream with culinary lavender but you can also just chop it up and throw it in the food.
Beware though: you only need a teeny bit or else your food WILL taste like flowers. Sort of.
Oddly enough, I also had a lemon lavender candle back in the day. This combo wasn&rsquot inspired by that (surprisingly), but it works. Both the cake and frosting are light with just a hint of flavor. I almost like to think of it as vanilla cake with a hint of lemon and vanilla frosting with a hint of lavender. Adorable and cute to serve, delicious to eat, pretty on the eyes. If you have some living lavender around, throw it on top! Be all fancy and stuff.
Lavender Lemon CupcakesPrint Recipe
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Lemon Lavender Cupcakes
Hello world! I’m back. Again. And I hope you’re as excited as I am for these lemon lavender cupcakes cause let me tell ya, this one’s a keeper!
The weather’s been super wonky here in Brooklyn, NY. We recently had some 70 degree days with rain, but it’s been getting hot and humid lately. How’s a girl supposed to plan a beach day under these conditions?!
On another note, Frank and I booked our Disney/Universal trip for next month! We had a blast last year. It was my first time at both parks and I know this sounds corny, but it was absolutely magical. We have literally not stopped talking about the trip ever since so of course we had to go back! I’m super pumped.
Anyway, let’s move on to something more important.
These cupcakes. They are out of this world good.
First, we start off with my go-to lemon cupcake recipe! Nothing out of the ordinary here your usual flour, eggs, butter, sugar, etc. And of course, lemon juice and lemon zest. Don’t leave those out. Don’t substitute either for lemon oil or extract you want the real thing.
The result? Perfectly moist and fluffy cupcakes with a great lemon flavor. I’m sort of obsessed with lemon treats, so I want my lemon bakes to have a nice and strong (but not to the point where it gets too tangy) lemony flavor. You know what I mean? If you do, I’m giving you a virtual high five as you read this.
Next, the frosting. I do have a little confession to make here. I initially wanted to make strawberry lemonade cupcakes, featuring lemon cupcakes and a strawberry frosting. However, my batch of strawberry frosting didn’t turn out so well, so I tabled that and turned to lavender frosting instead. I will perfect the strawberry frosting one day!
This frosting is made with r e a l lavender buds. Culinary lavender buds are not hard to come by and are indispensable IMO I’ve used them in a few recipes and have been very happy with the results every time. Get them if you can! I’ll hit you with a link of the ones I use below.
You don’t want to be heavy-handed with lavender 1/4 teaspoon too much and suddenly, your treats taste like soap. Not good. I used 1 1/2 teaspoons of finely chopped buds in this frosting and I think that’s the perfect amount there’s just a hint of lavender flavor there and it doesn’t tread into soapy territory. Of course, you are welcome to add as much as you like!
I had a great time making these cupcakes and photographing them and I hope you give them a try! As always, feel free to drop a comment below and rate the recipe if you do.
Lavender Lemon Cupcakes
If you ask me, the element that makes a really great lavender cake is restraint. Most of the time it&rsquos okay to double the amount of flavorings such as vanilla extract or citrus zests in batter recipes, but this is is not something you want to try with dried lavender buds. They are highly perfumed and require a judicious hand when it comes to adding them to recipes.
This batter formula uses a very specific method of beating the butter and dried buds together until the fragrance is dispersed into the fat. This removes any soapy taste from the lavender and what remains is lightly floral flavor, almost reminiscent of Earl Grey tea.
I&rsquove made this recipe many times as a loaf cake but it&rsquos also lovely as cupcakes. It is a favorite of mine, especially in spring when flowers and trees are budding. I always feel like I&rsquom at a garden party when I&rsquom eating one, even if I&rsquom just in my PJ&rsquos reading a book which is most often the case.
I had some fun painting these little dollar store animals gold for DIY cupcake toppers. I found the paint at Target in the crafting aisle (20 Karat), and you may remember that I used it for this dinosaur topper last month.
I also had a new Ferris Wheel cupcake holder to try out which you can see in the pictures. Cute as it is, I can&rsquot recommend it. It&rsquos extremely difficult to get the cupcakes in and out of the carriages. I&rsquod only suggest using it as a centerpiece, and if you don&rsquot mind squished frosting.
I&rsquom the biggest fan ever of these edible gold stars, so I decided to do an up-close-in-your-face picture of them. The lavender frosting is only lavender in color. I flavored it with lemon extract, and it is as fluffy and delicious as it looks!
If it&rsquos warm where you live, I urge you to enjoy one of these in a sunny spot on your porch or picnic blanket. You might also bookmark these for Mother&rsquos Day, if you have a mom that gardens and enjoys the outdoors as mine does.
La La Lavender & Lemon Cloud Cupcakes
Today’s Weather Forecast: A sweet mix of sunshine and clouds. Probability of celebration is 100%.
Did I mention that I have a bit of a thing for clouds these days? Yummy ones, that is (you may remember these cloudy sweets). Maybe it’s a subconscious need to escape the everyday, or to float above reality to la la land for awhile, but every time I bake (it’s been known to happen) clouds are on my mind. A little while back I woke up with an undying need for something lavender & lemon, which has also been known to happen, so I made some Lavender & Lemon Shortbread cookies — these little things are so delightful. I love the kind of shortbread that just melts in your mouth with all of its buttery goodness, and the recipe I use is one I’ve adapted from Joy of Baking–it never disappoints. I cut little L&L clouds and felt that they were just too cute to be gobbled up and long forgotten. So I decided to create some cupcakes to perch them upon, to celebrate the awesomeness that is Lavender & Lemon even further.
And it’s to not say that these cupcakes need to be cloudy, because are pretty special all on their own–the cupcakes themselves are light, tender, citrusy Lemon Buttermilk Cupcakes, topped with tangy homemade Lemon Curd and topped with Whipped Lavender Frosting. If you’ve never baked with culinary lavender before, you’re in for a real treat–the lovely flavour of the lavender doesn’t come across floral, but rather compliments the sweet vanilla and lemon flavours like a dream (you just don’t want to overdo it by adding too much — less is more).
I also thought it would be neat to make my own cupcake wrappers for these, because I wanted something pastel and lavender with a cloud-like scalloped edge. I found a scrapbook paper that I loved and went ahead and cut out some wrappers — this is so easy! For the template, you can check out this simple post from Skip To My Lou. I snipped the tops with the “cloud” style (I didn’t make that up) scallop scissors from the craft shop and secured the backside with a glue stick. Once you learn this simple trick of making your own wrappers, the possibilities are literally endless. Sometimes the liners that we bake the cupcakes in look so cute and, unless they’re really thick, they absorb a lot of the grease of the cupcakes and a lot of the colour is lost. I can see making these little wrappers becoming a wee bit addictive!
I think these cupcakes would make the cutest and yummiest addition to any spring or summer party, shower, dessert table, picnic, birthday or, of course, a lovely Mother’s Day treat. I just adore this flavour combination, and it’s always fun to watch someone’s face light up when you tell them that they just ate lavender–suddenly they feel pretty fancy. It’s hard to not smile when you take a bite of summer.
Even if you stopped at making the Lavender & Lemon Shortbread Clouds, well I’d be okay with that too. They are such a tasty little treat and look pretty darling alongside a cup of tea. With only a handful of ingredients, they’re also pretty quick and easy to make. To make this cutter, I used a simple small flower cookie cutter and gently squished it into a cloud shape — it works!
Or you can always whip up some Lavender & Lemon Shortbread Unicorns and call it a day — the world will forgive you. (For those who will want to know more about this fancy cutter in particular, it’s made by Tovolo — I just don’t see it on their website anymore. Sorry!)
Or you can do as I do, and make the L&L Shortbread Unicorns, eat and share most of them before you can actually photograph and blog about it, then make another batch of the shortbread, turn them into clouds, make the following recipes, stack it all up and watch them beam . . .
Meyer Lemon Lavender Cupcakes #FallFlavors
Meyer Lemon Lavender Cupcakes blend tart, sweet Meyer lemon flavor with a hint of lavender.
It’s Day Three of our #FallFlavors recipe group posts and giveaway! I’m joining some of my fall foods loving friends to bring you a week of exciting recipes to try. Our generous sponsors supplied us with tasty samples to create recipes.
We are also set to give you a chance at an exciting giveaway!
Don’t forget to enter the giveaway below!
The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!
The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.
Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.
Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.
Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.
Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.
One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.
This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.
Follow the Fall Flavors Pinterest board for more fall recipe inspiration!
Check out all the great fall flavors recipes for today from our group below!
“The Melissa’s/World Variety Produce Story “Delivering The Global Market” Los Angeles, California (2020) – Think tasty, creamy, tangy, aromatic, tart, sweet, crunchy and delectable. Within the 280,000 square feet of the Melissa’s/World Variety Produce, Inc. warehouse, one is sure to find the freshest fruits and vegetables — quality products with exceptional value and first-class service. Melissa’s/World Variety Produce, Inc. is currently the largest distributor of specialty produce in the United States.”
I used Melissa’s Meyer Lemons in these cupcakes, bringing a low-acid citrus fruit, with just the right amount of sweet, and are significantly less tart than other lemons.
Taylor & Colledge have continued to support the Vanilla industry as an active participant in the Sustainable Vanilla Initiative (SVI). The SVI is a voluntary industry initiative, which aims to promote the long-term stable supply of high quality, natural vanilla, produced in a socially, environmentally and economically sustainable way, benefiting all partners along the value chain.
Taylor & Colledge Gourmet Lavender Paste ads a touch of flavor from the mint family.
Connect with Melissa’s Produce, Dixie Crystals and Taylor & Colledge on social media for the latest news, recipes and tips.
Taylor & Colledge:
Light and Fluffy Lavender Cupcakes
Happy fall! It’s currently raining and gloomy, but I’m holding on to my favorite summer flavors. Do you guys remember the lavender honey cupcakes I made for Jemma’s first birthday? I wasn’t perfectly happy with how they turned out, so I went back and revamped the recipe, and I’m SO GLAD I DID. These lavender cupcakes turned out absolutely perfect. They’re light, fluffy, and with a lavender flavor that’s not too overpowering. Almond extract and a little lemon zest help round out the flavor profile. And you can substitute any nondairy milk to make this cupcake dairy free!
The frosting that you see in the photos is one of my go-to’s, but it’s not my own recipe. I use BraveTart’s Swiss Buttercream any time I want a frosting that’s light, silky, and not too sweet. I used almond extract instead of vanilla extract to match the cupcake flavor. Then, I added food coloring to make the fun purple colors for piping. Feel free to use whatever frosting you’d like!
LEMON LAVENDER CUPCAKES
Lemon Lavender Cupcakes – easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices.
For the Lemon Cupcakes:
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 6 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- ¼ cup milk
- 1 tablespoon water
- 3 tablespoons fresh lemon juice (1-2 lemons)
- 1/2 cup salted butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 2-3 tablespoons water or milk
- 1/2 teaspoon vanilla
- 1 1/4 teaspoon lavender extract
- Violet icing color, optional
- Lavender flowers
- 6-7 Lemon slices, cut in half
- To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
- Add the sour cream, vanilla extract and lemon zest and mix until well combined.
- Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine the dry ingredients in another bowl, then combine milk, water and lemon juice in a measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined.
- Add the milk mixture and mix until well combined.
- Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Fill cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
- While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add about 2 tablespoons of water or milk and the extracts and mix until smooth.
- Add the remaining powdered sugar and mix until smooth. Add additional water or milk, if needed.
- Add violet icing color to the frosting until it reaches the desired shade of purple.
- Pipe the frosting on top of the cupcakes using a closed star piping tip like this one. Top the cupcakes with a sprinkle of lavender and half a slice of lemon.
To make the frosting all butter, replace the 1/2 cup shortening with an additional 1/2 cup salted butter.
Best Summer Cupcake Flavors:
Did you know that you can add a variety of flavors to your summer cupcake recipes?
Extracts can be added to cake mix to give it a delicious flavor and really add a little something extract to your cupcake recipe.
- Butter Vanilla
- Cookie Butter
- …and More
This means you can make these fun cupcakes and use a white cake mix and add some extra flavoring to them to really give it even more flavor.
Now, are you ready to get to these cupcake recipes for summer?
Each of these pairs well with Rainbow Sherbet Punch.