Ingredients
12
12 servings
- •1 cup all-purpose flour
- •1 ½ teaspoons culinary-grade lavender buds, roughly chopped
- •1 teaspoon baking powder
- •¼ teaspoon salt
- •¾ cup white sugar
- •3 tablespoons unsalted butter, room temperature, cubed
- •1 large egg, slightly beaten
- •2 tablespoons lemon juice
- •1 tablespoon lemon zest
- •½ cup buttermilk
- •1 cup loosely packed confectioners' sugar
- •5 teaspoons lemon juice
- •1 teaspoon lemon zest
- •1 tablespoon culinary-grade lavender buds, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
- Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
- Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
- Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
- Spoon batter into the cupcake liners, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
- Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.
Nutritional Facts
Per 12 servings
- Calories: 164
- Carbohydrate: 32g
- Fat: 4g
- Fiber: 0g
- Protein: 2g
- Sugar: 23g
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