Lavender Lemon Cupcakes

by Samantha Codd

Ingredients

For Lavender cake

  • 2 Cups Cake Flour or 2 Cups minus 2 Tbsp. Regular Flour
  • 1/2 Tsp Salt
  • 1 Tsp Baking Powder
  • 1/2 Cup Melted Butter
  • 1 Cup Sugar
  • 1/2 Cup Sour Cream
  • 1/3 Cup Oil
  • 2 Eggs
  • 1 1/2 Tsp Vanilla Bean Paste
  • 1/2 Cup Lavender Infused milk (1/2 cup milk, 1 Tbsp. dried Lavender)

For Lemon Buttercream

  • 2 Cups Unsalted Butter (Chilled)
  • 6 Cups Powdered Sugar
  • 1 Tsp Vanilla Bean Paste
  • 1 Tsp Lemon Extract
  • 2 Tbsp. Heavy Whipping cream 

 

Instructions

For Lavender infused milk

  • Heat milk and dried Lavender for 1 minute in the microwave

For Lavender Cake

  • Preheat oven to 350
  • Mix Flour, Salt, Baking Powder, and melted Butter together. 
  • Add in Sugar, Sour Cream, Oil and mix
  • Mix in Eggs, Vanilla, and Lavender Milk
  • Bake at 350 for 18 minutes.

For Lemon Buttercream

  • Beat butter in mixer on medium speed for 3 minutes
  • Add in powdered sugar while mixer is on low
  • Add Vanilla, Heavy cream, and lemon extract
  • Beat on high for 5 minutes
  • *Optional* Add yellow gel food coloring