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Lemon Lavender Cupcake (Copycat Magnolia Bakery)


  • Author: Autumn Reo of mamachallenge.com
  • Yield: 12

Description

There’s nothing like this lemon lavender cupcake to make you and your mouth happy (just like a trip to Magnolia.)


Ingredients

Batter

  • 1/2 cup whole milk
  • 1 tbsp edible lavender, dried
  • 1 1/3 cups flour (preferably cake)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 tbsp honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1 teaspoon lemon extract

Frosting

  • 1 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tablespoon lemon extract

Instructions

For batter

  1. Preheat the oven to 350 degrees.
  2. In a processor/blender, combine milk and lavender and pulse until blended. Set aside.
  3. In a bowl, combine dry batter ingredients (except sugar) until blended. Set aside.
  4. With mixer, combine butter and sugar until fluffy. Blend honey, then eggs, one at a time and lastly add vanilla and lemon. Slowly combine both wet and dry ingredients together, folding in the lavender mixture last, dispersing in the mixture.
  5. Pour into cupcake liners, filling 2/3 full. Back for 15 – 18 minutes until golden. Remove and allow to cool.

For Frosting

  1. Add butter and sugar together in a stand mixer, adding cream slowly until smooth.
  2. Then beat on high for 2-3 minutes.
  3. Add lemon and beat again for another 1 minute to blend.
  4. Spread on cupcakes or use a piping bag to complete the charm.

Notes

  • Add lavender or lemon zest to the top of the icing for an added treat!

Nutrition

  • Serving Size: 12
  • Calories: 432
  • Sugar: 38
  • Sodium: 123
  • Fat: 25
  • Saturated Fat: 16
  • Unsaturated Fat: 8
  • Trans Fat: 1
  • Carbohydrates: 49
  • Protein: 3
  • Cholesterol: 96