Perfect for spring, these moist cupcakes are exploding with lemon flavor which is complemented by the floral flavors of lavender and chamomile buds in the buttercream frosting.
Ingredients
Lemon Cupcakes
- 1 ½ Cups All-purpose flour
- 1 Tbsp Cornstarch
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¾ tsp Salt
- 2 Tbsp Lemon Zest about 1-2 lemons
- ½ Cup Butter room temperature
- 1 Cup Sugar
- 2 Eggs room temperature
- ½ Cup Lemon juice about 2 lemons
Lavender-Chamomile Buttercream
- 10 Tbsp Butter room temperature
- 2 ¼ Cups Powdered Sugar
- 2 Lavender-Chamomile tea bags see note for substitutions
- 1-2 Tbsp Milk
- Gel Food Coloring optional, as desired
Instructions
- Preheat the oven to 350°F with a rack in the center. Line a standard 12-cupcake pan with paper liners.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and lemon zest.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until lightened in color and fluffy, about 2-3 minutes on medium low. Add in the eggs one at a time, and mix each in. Then follow with the lemon juice, and mix until thoroughly combined.
- Add the dry ingredients into the butter mixture, and mix on low until just combined, and there are no large streaks of flour, only about 30 seconds to 1 minute. Use a silicone spatula to scrape down the sides and fold the excess into the rest of the batter.
- Fill the cupcake wrappers in the pan with the batter, each cup about 3/4 full.
- Bake 18-22 minutes. They are done when a toothpick inserted into the center of each comes out clean, and the tops bounce back when you gently press the center.
- Let the cupcakes cool for at least 10 minutes in the pan, and then carefully remove and allow to cool completely on a rack.
Lavender Chamomile Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and until fluffy, about 3-4 minutes on medium low.
- Add in 1 cup of the sugar along with the contents of the lavender chamomile tea bags. Mix until incorporated.
- Continue adding the sugar in 1-cup batches, allowing each to fully incorporate before adding the next batch. Add the milk as needed to create a smooth texture. If desired, add gel food coloring towards the end of mixing until you reach your desired color.
- Add the buttercream to a piping bag with a large star tip, and top the cooled cupcakes. Enjoy immediately or save for later.
