How to make Lemon Lavender Cupcakes:
INGREDIENTS
- ½ cup butter
- 1 tablespoon dried lavender
- 1 egg
- ¾ cup milk
- 1 teaspoon lemon extract
- ½ cup granulated sugar
- 1 ½ cups flour
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1 teaspoon salt
Frosting:
- 1 cup butter softened
- 4-5 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
INSTRUCTIONS
- Preheat the oven to 350 degrees. Place cupcake liners in a muffin tin and set aside.
- In a small saucepan on low heat, melt butter and add dried lavender. Cook on low until lavender becomes fragrant, about 3-5 minutes, stirring occasionally so the butter does not burn.
- Strain the butter through a fine mesh strainer into a small bowl. Discard the lavender.
- In a medium mixing bowl, whisk together butter, egg, milk and lemon extract. Mix in sugar until dissolved.
- Slowly add in flour, lemon zest, baking powder, and salt until just combined.
- Fill each liner ¾ of the way with batter. Bake at 350 for 20 minutes or until a knife comes out clean. Remove from the oven and allow to cool.
- In a medium bowl cream together butter, milk, lemon juice and powdered sugar until smooth. Pipe on frosting or spread on with a knife.
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