I couldn’t think of a better flavor combination than lavender and lemon to create these luscious lemon lavender cupcakes to say a little farewell to Summer. Lavender has been my flavor of the summer and I can’t get enough of it. I really enjoy it in my coffee and I also love the essential oils. Although, Wrigley would highly disagree with that. It’s the funniest thing how crazy he goes when he smells lavender. It’s almost like a cat is with catnip, except he buries his nose under anything so he can’t smell it. Of course, you know lemon is my favorite anything, and I believe they made the perfect flavor combination. These light and fluffy cupcakes are the perfect way to reminisce your favorite memories of the summer
These light and fluffy cupcakes are the perfect way to reminisce your favorite memories of the summer. I’m actually a little sad to see the hot weather starting to disappear. It seems early, but even the mornings have been slightly crisp in Pittsburgh and a little darker.
I am currently working my way through the hustle and bustle of New York City and New York Fashion week. This has honestly been a dream to attend and I’m trying to take in every moment of this beautiful chaos. Follow along on Snapchat (AshleyPletch3 and I’ll try to update instatories: @ashleypletch3… )
- Cupcakes (Adapted from The Pioneer Woman
- 1 cup Vegetable Shortening
- 1-3/4 cup Sugar
- 2-1/2 cups Cake Flour
- 1-1/4 teaspoon Salt
- 2 whole Large Eggs
- 1 cup Buttermilk
- 1 teaspoon Baking Soda
- 1-1/2 teaspoon Vinegar
- 2 teaspoons culinary lavender buds
- 2 tsp lemon extract
- 2 cups heavy whipping cream
- 7 tablespoons sugar
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.
- Cream shortening and sugar until fluffy. Set aside.
- Sift together flour and salt. Set aside.
- Mix eggs, buttermilk, lemon extract, lavender buds, baking soda, and vinegar in a separate bowl.
- Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition. Mix until totally combined.
- Pour batter into cupcake liners. Bake for 17 to 20 minutes, or until just done. Remove from oven, then remove cupcakes from pan and let cool completely. Ice when cooled.
- For the frosting, whisk the heavy cream, sugar, lemon zest, and vanilla extract until stiff peaks form. Frost the cooled cupcakes. I garnished with a bit more lavender, but lemon zest would also be nice.