Lemon-Lavender Cupcakes
Serves: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Nutrition Score per serving:
(1 cupcake): 152 calories, 4 g fat (22% of calories), 2 g saturated fat, 27 g carbs, 2 g protein, 30 mg calcium, <1 mg iron, 86 mg sodium
Ingredients
For the Cupcakes1 cup white whole-wheat or all-purpose flour
1 1/2 teaspoons dried lavender buds, roughly chopped
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cubed and brought to room temperature
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup lowfat buttermilk
For the Icing
1 cup loosely packed confectioner's sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
Fresh lavender buds for garnish
Directions
Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
To make the icing, stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.
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