Lemon Lavender Cupcakes

The perfect balance of floral lavender and citrusy lemon blend together for a deliciously moist cupcake that's perfect for Sunday tea, a ladies lunch or an afternoon treat.

Amount24

Ingredients & Tools
Instructions

Ingredients

1 1/2 cups granulated sugar
2 tbsp water
2 tbsp lemon juice
6 teaspoons lemon zest
2 3/4 cups all-purpose flour
1 3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 tablespoons + 1 teaspoon dried lavender
1 cup butter, softened
1 cup sour cream
3 eggs
1 egg yolk
2 1/2 cups heavy whipping cream
1/3 cup sifted confectioners' sugar
1 1/4 teaspoon Clear Imitation Vanilla Extract, 2 oz.

Tools
Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup
10 x 16 Chrome-Plated Cooling Rack
Mini Cup Unbleached 100 Count

Instructions

Click to mark complete

For syrup, combine 1/4 cup sugar, water, lemon juice and 1 teaspoon zest in small saucepan. Bring mixture to a simmer, stirring occasionally. Remove from heat once sugar is dissolved and transfer to bowl. Refrigerate until completely cool.
Preheat oven to 350°F. Line muffin pans with baking cups.
For cupcakes, combine flour, baking powder, baking soda, salt and 1 tablespoon + 1 teaspoon dried lavender in large bowl. Stir to combine.
In large bowl, beat butter and sour cream with electric mixer until incorporated. Add 1 1/4 cups sugar, 5 teaspoons lemon zest and vanilla; beat until combined. Add eggs and yolk, one at a time, and beat until well combined. Add flour mixture and beat on medium for 30 seconds. Divide batter evenly into 24 baking cups; filling 3/4 full.
Bake 17-19 minutes or until toothpick inserted comes out clean. Remove to cooling grid and immediately brush tops with lemon syrup. Cool cupcakes in pan 5 minutes. Remove from pan and cool completely on cooling grid. Brush again with syrup when cooled.
For whipped cream, warm cream until steaming in large saucepan; do not boil. Remove from heat and stir in 1 tablespoon dried lavender. Let mixture sit for 10 minutes. Strain out solids and cool completely in refrigerator.
In large bowl, whip cream and confectioners’ sugar until stiff peaks form. Spread or pipe whipped cream on top of cupcakes.