Lemon Cupcakes with Lavender Buttercream
Ingredients
Lemon Cupcake
- 3/4 cup sugar
- 1/2 cup unsalted butter 1 stick
- 2 eggs
- 2 teaspoons lemon extract
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
Lavender Buttercream
- 4 cups powdered sugar
- 12 teaspoons unsalted butter 1 1/2 sticks
- 4 teaspoons milk
- 1/4 cup + 2 teaspoons lavender syrup
- purple food coloring optional
Instructions
Lemon cupcakes
- Preheat oven to 350 degrees
- Place cupcake liners in cupcake pan
- Mix sugar, butter, eggs until creamy
- Add lemon extract
- In separate bowl, sift flour, baking powder, and salt
- Alternate adding flour mixture and milk until combined with butter mixture
- Pour batter into cupcake liners, filling about 2/3 full
- Bake for 18-20 minutes or until center of cupcake comes out clean
- Remove from oven and let cool
Lavender Buttercream
- Mix butter until creamy
- Add sugar and beat until creamy
- Add lavender syrup and milk and mix until smooth
- Add a few drops, one at a time, of food coloring to get the desired tint
- Frost cupcakes when cool