Fluffy Moist Lemon Cupcakes with Lavender Buttercream Icing | The Pickled Ginger


Fluffy Moist Lemon Cupcakes with Lavender Buttercream Icing

by Colleen Elizabeth    

We’ve already established my love of cake and baking, right? Well, I’m coming at you with another great recipe. This one is a bit exotic though, and not for everyone. Are you ready? Here goes: Fluffy, moist, lemony cupcakes with delicate lavender-infused buttercream icing. Can you handle it? If so, read on!

This very simple recipe starts with a delicate white cake flavored with real lemon juice and lemon zest, then topped with a basic American buttercream infused with perfumy lavender. Now admittedly, I am not a huge fan of lavender in food, but my husband and daughter just can’t get enough. What we can agree on, however, is that the contrasts in flavors between the zesty cake and the sweet icing perfectly compliment each another.

Here are the ingredients:

For the cake:

Helpful Hint: For optimal results, please let all of your ingredients come to room temperature. This allows everything to mix well without separating, and really helps your cakes to get a good rise!

• 2 cups of cake flour (the low gluten content of cake flour makes this cake super fluffy, so for best results, cake flour is necessary)
• 1 ½ cups of sugar
• 2 ¼ teaspoons of baking powder
• ½ teaspoon of salt
• 2 large eggs
• ¼ cup whole milk
• ½ cup (1 stick) unsalted butter
• ½ cup unsweetened coconut milk
• The juice and zest of one large lemon
• One tablespoon organic dried lavender (I got mine at Whole Foods Market) and/or good quality food-grade lavender essential oil (I get mine at Vitamin Shop or Whole Foods Market or my local co op)
I use a stand mixer, but you could certainly use a hand mixer if that is what you have.

After lining your muffin tins with muffin papers and preheating your oven to 350 degrees Fahrenheit, start by combining flour, sugar, salt and baking powder in a large bowl.

Add in your butter and coconut milk and beat for a good 2 to 3 minutes in your stand mixer (or with your hand mixer). After 3 minutes, your mixture should be smooth and fluffy.

 

mixing bowl

 

In a separate bowl, whisk eggs and whole milk together, add in your grated lemon zest and lemon juice. Make sure your lemon is also room temperature to get the most juice. I also like to roll my lemon firmly on the counter a few times just to release the juices and oils to get the most from it.

Add your milk, egg and lemon mixture into the fluffy batter and mix just until well incorporated. The less you mess with eggs, the softer and fluffier your cupcakes will be. Just make sure they are well incorporated into your batter.

Use an ice cream scoop to fill your muffin tins ¾ of the way full. I’ve made the mistake of overfilling my muffin tins before and the mess is a pain to clean up.

 

caketins

 

Once filled, tap muffin tins gently on the counter to release air bubbles, then place in preheated oven and bake.

I managed to get 17 cupcakes from this batter and they took 12 minutes to bake, but I highly suggest relying on your eyes than a timer to tell you when these cakes are done. Their little domed tops should still be fairly white with barely a hint of color around the edges and the top should spring back when you gently press with your fingertip. This batch pictured was a little overcooked, resulting in an almost crunchy top, while the cake underneath was perfectly moist, tender and fluffy. I should have pulled them out at 11 minutes, maybe even 10. A mere minute can make a huge difference, so really keep an eye on your cupcakes.

 

coolingrack

 

After letting them cool completely on a rack, mix up your favorite buttercream frosting. I didn’t include a recipe in this post simply because I’ve experimented with several different icings, they all work, and everyone has a favorite. For the classic American buttercream icing, simply warm your whole milk or cream (whichever you use) gently with the dried lavender. Then pull off of the stove and let the lavender steep for 20 minutes. Strain the milk/cream through a fine sieve to get rid of the lavender bits and incorporate into your buttercream mixture. If you prefer a stronger lavender flavor, put a drop or two of the essential oil into the mixture. A little goes a long way, so always start out with less and incorporate more as you need.  I ended up using the lavender-infused cream and the essential oil.  I would have been fine with one or the other; my family loved the stronger flavor.

I also made a version with a Swiss meringue buttercream and just used the essential oil. Both versions were a hit with my friends and family.

If you desire, you can put a drop of lavender food coloring (or combine a drop each of red and blue) to give your buttercream color.

 

icedcakes

 

Top your cupcakes and enjoy!

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