Bright & Floral: Lemon Lavender Cupcakes Recipe

Delicious Lemon Lavender Cupcakes

Today, I’m excited to share a new recipe that combines the bright zestiness of lemon with the floral notes of lavender. These cupcakes are perfect for a sunny afternoon tea or a special dessert for a spring celebration. Let’s get baking!

Ingredients:

• 200g all-purpose flour
• 150g sugar
• 120g butter
• 2 eggs
• Zest of 1 lemon
• 120ml milk
• 1 tablespoon dried lavender
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Kitchen Tools:

• mixing bowl
• whisk
• cupcake tin
• muffin liners
• oven

Start by preheating your oven to 350°F (180°C) and lining a cupcake tin with muffin liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and dried lavender.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely.

Serving:

These Lemon Lavender Cupcakes weigh approximately 30g each. This recipe makes 12 cupcakes, with each serving containing around 180 calories. For an extra special touch, you can top the cupcakes with a light lemon glaze or a dollop of lavender-infused whipped cream.

One unique tip for this recipe is to infuse the milk with lavender by heating it gently in a saucepan with the dried lavender until warm. Let it cool before adding it to the batter for an extra boost of floral flavor.

I hope you enjoy making and sharing these Lemon Lavender Cupcakes with your loved ones. Feel free to experiment with different citrus zests or herbs to make this recipe your own!