Last month I joined an online recipe swap. This recipe swap is the inspiration of Christianna from Burwell General Store. Christianna sends us (7 participants this time) a new recipe about once a month and asks us to come up with our own “new” version of the recipe. These recipes typically come from an old cookbook she found at an antique store, All-Day Singin’ and Dinner on the Ground. This months challenge was a “Company Time” Lemon Cake.
I was super excited about this recipe from the beginning and right away thought about cupcakes with lavender. I’ve been wanting to cook with lavender for a while now and lemon seemed like the perfect combination. I used a Meyer lemon in the recipe because they have a sweater lemon flavor and I added a lemon cream cheese frosting to top it off. If you want to check out all the other recipes just click here.
Prep time: 30 minutes
Cook time: 25 minutes
Yield: 9 cupcake
1 cup all-purpose flour
1 1/2 t dried lavender buds, roughly chopped
1 t baking powder
1/4 t salt
4 T unsalted butter, room temperature
3/4 cup sugar
1 large egg, lightly beaten
2 T lemon juice
1 T lemon zest
1/2 cup lowfat buttermilk
Cream Cheese frosting:
3 T unsalted butter, room temperature
4 ounces cream cheese
1/2 cup confectioner’s sugar
1/2 T lemon zest
Fresh lavender buds for garnish
Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. Mix flour, lavender, baking powder, and salt; set aside. In a separate bowl, cream butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour. Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
To make the frosting, beat together butter, cream cheese, sugar and lemon zest until smooth. Pipe over cupcakes and garnish with lavender.