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Lemon Lavender Cupcakes

Quick and Easy Lemon Lavender Cupcakes (Try these!)

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Ingredients

For the cupcakes: 

 

For the frosting: 

Instructions

  1. Preheat oven to 350ºF. 
  2. Line a 12-cup muffin pan with paper cups. Set aside.
  3. In a bowl combine the almond flour, baking powder and dried lavender flowers. Set aside. 
  4. 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. 
  5. Add the lemon zest and lemon juice and beat until well combined. 
  6. Add in the almond flour mixture and beat until smooth. 
  7. Add the melted butter and beat until well combined. 
  8. Scoop the batter into the prepared muffin cups. 
  9. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. 
  10. Remove from the oven and allow to cool completely. 
  11. 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. 
  12. Add the vanilla extract and heavy cream and beat until well combined. 
  13. Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve. 

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