Dollop of Dough
Fluffy lemon cupcakes topped with smooth, creamy lavender frosting.
Calling all lemon lovers- these lemon lavender cupcakes are for you! The lemon sponge is soft and fluffy. It's topped with a creamy lavender frosting for a floral flavor.
Flour, sugar, baking powder, salt, large eggs, lemon zest, lemon juice, vanilla extract, and buttermilk.
Add the flour, sugar, baking powder, and salt to a large mixing bowl. Give the ingredients a quick mix with a hand mixer or stand mixer fitted with the paddle attachment on low.
Turn off the mixer and add in the softened unsalted butter. Mix on low until the texture is sandy and no large clumps of butter remain.
Add the eggs, lemon zest, lemon juice, and vanilla. Mix on low until a rough batter begins to form.
With the mixer running on low, pour in the buttermilk. Keep mixing until a thinner, cohesive batter forms with no extra puddles of milk.
Fill a 12-well cupcake pan with liners. Fill each liner 3/4 of the way full and bake at 350°F/180°C for 18-20 minutes or until the tops of the cupcakes bounce back when lightly touched.
Let the cupcakes cool to room temperature, frost with lavender buttercream, and enjoy! Want to make these cupcakes? Check out the full recipe at:
Lowkey recipes for unfussy foodies.