April 18, 2011

Lavender Lemon Cupcakes

Posted in Uncategorized at 12:05 pm by DivineShantiYoga


  • 1 cup whole-wheat flour (I used 3/4 cup wheat flour & 1/4 cup ground almond meal)
  • 1 1/2 t dried lavender buds, roughly chopped
  • 1 t baking powder
  • 1/4 t salt
  • 3 T unsalted butter, cubed and brought to room temperature
  • 3/4 cup granulated sugar ( I substituted agave nectar here)
  • 1 large egg, lightly beaten
  • 2 T lemon juice
  • 1 T lemon zest
  • 1/2 cup lowfat buttermilk (Almond milk worked instead!)
  • Ingredients for the icing on your healthy cupcakes
  • 1 cup loosely packed confectioner’s sugar
  • Fresh lavender buds for garnish


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 milk, followed by another third of the flour, then the remaining milk 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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