Quick and Easy Lemon Lavender Cupcakes (Try these!)
It seems like everyone knows about using lavender essential oil for aromatherapy and stress relief. But not many people seem to know about all of the great ways that you can use lavender in the kitchen, especially when it comes to baking. I’m hoping to turn that around and it all starts today with this recipe for lemon lavender cupcakes. You’ll be making the cupcakes plus a ridiculously yummy frosting entirely from scratch using nothing but real, whole food ingredients.
The cupcakes are made with a mix of ingredients that includes both lemon zest and lemon juice, almond flour, granulated Stevia, and dried lavender flowers.
The taste of the lavender blends amazingly well with lemon to give the cupcakes a kind of minty and citrus-like flavor. But then when you add in the homemade frosting (made with butter, Stevia, heavy cream, and pure vanilla extract)? You end up with cupcakes that really are to die for.
(You may also like: The Best Lemon Lavender Cake Ever (I love this cake recipe!))
Print
Quick and Easy Lemon Lavender Cupcakes (Try these!)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
For the cupcakes:
- 4 large eggs
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 2 tbsp lemon zest
- 1 tsp lemon juice
- 1 tbsp dried lavender flowers
- 1 ½ cup almond flour
- 1 tsp baking powder
- 2 tbsp melted butter
For the frosting:
- ½ cup butter, softened
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350ºF.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl combine the almond flour, baking powder and dried lavender flowers. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Add the lemon zest and lemon juice and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Add the melted butter and beat until well combined.
- Scoop the batter into the prepared muffin cups.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Add the vanilla extract and heavy cream and beat until well combined.
- Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve.
0 Comments
Ask a Question Rate this Recipe