Lemon-Lavender Cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure lemon extract
• 1 teaspoon dried lavender flowers
• Zest of 1 lemon
• For the icing:
• 1/2 cup (1 stick) butter, softened
• 2 1/2 cups powdered sugar
• 2 tablespoons fresh lemon juice
• Dried lavender flowers, for garnish

Directions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing until just combined.
4. With the mixer on low, add the dry ingredients in batches, alternating with the buttermilk and beginning and ending with the dry ingredients.
5. Add the lemon extract, lavender and lemon zest, and mix until just combined.
6. Divide the batter evenly among the prepared muffin cups and bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool completely before frosting.
8. To make the icing, cream together the butter and powdered sugar in the bowl of an electric mixer. Mix in the lemon juice until smooth.
9. Frost the cooled cupcakes and garnish with dried lavender flowers.

Interesting Facts

• Lemon and lavender have been used together in cooking for centuries.
• The combination of lemon and lavender is said to have calming and balancing effects.
• Lavender is a natural antiseptic and has calming properties.