I recently made these for Auntie Sarah’s birthday. It has been tradition (for over 20 years) that I make a lemon cake for her birthday. However, since I’ve been on a cupcake kick lately, and have already blogged my Lemon Cake, I decided to make these cupcakes. The cupcakes are all the same, I just used two different types of frosting. The lemon buttercream frosting was amazing – VERY lemony, but that’s what Sarah loves (you can easily adjust the amount of lemon flavor in the frosting). The lavender cream cheese frosting was equally good – it’s certainly a more mellow flavor, but I loved the combination of the lavender with the cream cheese. (Makes 12 cupcakes)
- 1/2 Cup Unsalted Butter – softened
- 3/4 Cup Sugar
- 2 Eggs
- 1.5 Cups Flour
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1/2cup Milk
- 1/4 Cup Honey (can substitue Lavender syrup)
- 1 TBS. Pure Vanilla Extract
- 2 TBS. Lemon Zest
Preheat oven to 350 Degrees. Line a muffin tin with baking cups.
Cream together butter and sugar (use an electric mixer on medium high speed). Add eggs one at a time and continue to mix until combined.
In a separate bowl, combine four, baking powder and salt -whisk until combined. In another bowl, combine milk, honey, vanilla, lemon juice and lemon zest.
Add half of the flour mixture to the butter mixture and beat until combined, add the milk mixture, and then remaining flour mix – mix until combined, but do not overmix.
Fill baking cups about 2/3 full. Bake for 18-20 minutes (check for doneness by inserting a toothpick- if it comes out clean, they are done). Remove cupcakes from baking tin and set on wire rack to cool. Do not frost cupcakes until completely cooled.
For the Lemon Buttercream Frosting:
- 1 Cup Unsalted Butter – softened
- 3 3/4 Cups Confectioners Sugar
- 1 Lemon – Juice and Zest
- 1 tsp. Pure Vanilla Extract
- 1/8tsp. Salt
- Yellow Food Coloring (optional)
Using an electric mixer beat butter, sugar and salt until well combined. Add lemon juice, zest, and vanilla and beat until fluffy. Add a drop or two of yellow food coloring,if desired, and mix until desired color is achieved. Pipe frosting onto cooled cupcakes and garnish each with a small lemon slice or lemon zest.
For the Lavender Cream Cheese Frosting:
- 1 Package (8 Oz.) of Cream Cheese – softened
- 1/4 Cup Unsalted Butter – softened
- 1/3 Cup Lavender Syrup (can substitute honey)
- Approx. 3/4 Cup Confectioners Sugar
- Red and Blue Food Coloring (optional)
- Fresh or Dried Lavender Flowers (for garnish)
Using an electric mixer, beat the cream cheese, butter and lavender syrup until fluffy (a couple of minutes). Gradually add confectioners sugar until desired consistency is reached. Add a drop or two each of red and blue food coloring if desired – mix until desired color is achieved. Pipe frosting onto cooled cupcakes and garnish with lavender flowers.