Ingredients

• 1 cup all-purpose flour
• 1.5 teaspoons culinary-grade lavender buds , roughly chopped
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 0.75 cups white sugar
• 3 tablespoons unsalted butter , room temperature, cubed
• 1 large egg , slightly beaten
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 0.5 cups buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
2. 2 Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
3. 3 Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
4. 4 Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
5. 5 Spoon batter into the cupcake liners, filling each 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
7. 7 Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

Nutrition per serving