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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.
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Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
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.