Lemon Cupcakes with Lavender Buttercream

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Lavender syrup

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 Food coloring, Purple
  • 2 tsp Lemon extract
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 3/4 cup Sugar

• Dairy

  • 3/4 cup Butter, unsalted
  • 3/4 cup Milk

Found on balancingmotherhood.com

Description

Ingredients

• ¾ cup sugar
• ½ cup unsalted butter (1 stick)
• 2 eggs
• 2 teaspoons lemon extract
• 1½ cup all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅔ cup milk
• 4 cups powdered sugar
• 12 teaspoons unsalted butter (1½ sticks)
• 4 teaspoons milk
• ¼ cup + 2 teaspoons lavender syrup
• purple food coloring, optional

Directions

• Preheat oven to 350 degrees
• Place cupcake liners in cupcake pan
• Mix sugar, butter, eggs until creamy
• Add lemon extract
• In separate bowl, sift flour, baking powder, and salt
• Alternate adding flour mixture and milk until combined with butter mixture
• Pour batter into cupcake liners, filling about ⅔ full
• Bake for 18-20 minutes or until center of cupcake comes out clean
• Remove from oven and let cool
• Mix butter until creamy
• Add sugar and beat until creamy
• Add lavender syrup and milk and mix until smooth
• Add a few drops, one at a time, of food coloring to get the desired tint
• Frost cupcakes when cool