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Vanilla Lavender Cupcakes Filled with Lemon Buttercream Frosting

Vanilla Lavender Cupcakes Filled with Lemon Buttercream Frosting. Such a light but tasty flavor comes out in these cupcakes.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 24 Cupcakes

Ingredients
  

Cupcakes

  • 1 Cup Unsalted Butter room temperature
  • 2 3/4 Cup All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 3/4 cup granulated sugar
  • 1/2 tsp Salt
  • 4 large Eggs
  • 1 cup whole milk
  • 1 Tbsp Vanilla bean paste or extract
  • 1/2 vanilla bean seeds scraped out

Frosting

  • 1 Cup Butter Room Temperature
  • 4 Cups Confectioners Sugar
  • 2 tsp Lavender Extract Food Grade

Lemon Filling

  • 4 Large Eggs
  • 1 1/2 Cups Sugar
  • 3 Lemons Zest
  • 3/4 Cup Fresh Lemon Juice
  • 1/2 Cup Unsalted Butter Cubed
  • 1/8 tsp Kosher Salt

Instructions
 

Cupcakes

  • Preheat oven to 350 degrees F
  • Line cupcake pan
  • Medium bowl whisk, flour, baking powder, and salt.
  • In small bowl, whisk milk, vanilla paste, and vanilla beans.
  • In electric mixer, cream butter and sugar for 3-5 minutes. Until light and fluffy.
  • Add eggs in one at a time.
  • Then with mixer on low speed, alternate with flour mixture and milk vanilla mixture. Ending with flour.
  • Bake for 20-25 minutes.
  • Cool completely before frosting.

Frosting

  • Place butter in bowl and whip for 2 minutes.
  • Add lavender, mix for 1 minute.
  • Slowly add confectioners sugar and mix until light and fluffy.

Lemon Filling

  • Zest 3 lemons.
  • In saucepan whisk together eggs and sugar until pale.
  • Add lemon juice, salt, and zest. Combine and then add butter.
  • Place over medium heat, stir constantly until it thickens.
  • Pour through fine strainer.
  • Cup out small center in cupcakes and pour in your filling then frost.