I know that no one needs to be reminded that I love cupcakes.
But just in case you do…
I LOVE THEM I LOVE THEM I LOVE THEM. I love them so much that my obsession justifies my lack on punctuation.
I also love making them. And buying stuff to make them pretty.
Hence the purchase of these lavender cupcake liners.
Remember a million years ago when I explored St. Lawrence Market in Toronto? In that post, I raved about this wonderful kitchen supply shop they had set up in the middle of the second floor. It was here, that I found these beauties.
I have wanted to make lavender cupcakes ever since.
Since I’m really rather logical, I chose Thursday, the hottest day on record since 1956 to bake things. No, I did not bake them outside. You’re funny, though. Luckily for me, my awesomely super student home came equipped with AC. This blast of cold air made mixing, scooping, piping and living tolerable.
It turns out that because these cupcake liners were so gigantic, I was unable to correctly estimate the amount of batter that was to go in each. And so, the Godzilla-sized cupcakes were born. My doubled (thank god I did this) recipe made a dozen of them, and frankly, each cupcake is the size of a small coffee mug. They were good though, so I didn’t mind. I also still managed to eat two (mom: this does not warrant another hyper-concerned type two diabetes email, but thanks for having my back).
Also, holy cow these were awesome. Seriously, really, really yummy. And I consider myself fairly well versed when it comes to cupcake tasting. The lemon and lavender flavours were balanced in the perfectly moist cake, and the cream cheese icing had a nice citrusy shot. Okay, maybe the icing was a little too sweet for some, BUT I LIKED IT.
Anyways, I took plenty of pictures of my cupcakes in bloom. Since she demanded that I do this, I must say that Ariel was the photo director for this cupcake shoot. She stood outside in a completely inappropriate heatwave day outfit and held cupcakes in the blistering sun while I snapped at my cupcakes from all angles. She also had the idea for the sunflower leaf photos. Very Thumbelina, n’est ce pas?
I have more than half a dozen cupcakes leftover, as of Friday evening. Perhaps I will give them away, or perhaps I will eat them all in one sitting and let a stomach ache blossom in my stomach. Yeah, I just went there.
Update: I brought the cupcakes to a fiesta-themed party I went to Friday night. It was Mexican-themed and they were boys. Could I get the theme anymore wrong?
Recipe: Lavender lemon cupcake blooms with a lemon cream cheese icing
Adapted from Yummy Mummy Kitchen
– 1 cup granulated sugar
– 3/4 tsp lavender flower (bought from the Natural Food Pantry or another bulk store. It cost me 71 cents.)
– 1/2 tsp lemon zest
– 1 cup butter (2 sticks), at room temperature
– 4 eggs
– 2 cups flour
– 3 tbsp baking powder
– 4 tbsp milk
Pour sugar into a medium-sized bowl. Add the lemon zest and lavender flower. Using your hands, run the flower and zest into the sugar, until fragrant. The zest will get mostly combined in, but the lavender flower will still resemble tiny pellets. This is normal. Do not worry. Set aside.
In a large bowl, use an electric mixer to cream the butter. Add the sugar and mix until combined and fluffy. Beat in the eggs, one at a time. Sift in flour and baking powder and mix to combine. Finally, carefully stir in the milk.
Scoop the cupcake batter into lined muffin tins, filling them up
about 3/4 way too much. They will rise quite a bit. Be cautious.
Bake in the oven at 325° until the cupcakes have risen and a toothpick inserted in the centre of one comes out clean. About 15-18 minutes for my cupcakes, since they were massive. Probably more like 12 minutes for normal sized cupcakes.
Transfer to a wire rack and let cool completely (!!) before icing (see recipe below).
Makes either a dozen huge cupcakes or 20 normal sized ones.
Lemon cream cheese icing
– 8 oz package cream cheese, softened
– 1/4 cup butter
– 1/2 tsp vanilla
– 1/2 tsp lemon zest
– 4 tsp fresh lemon juice
– 4 cups icing sugar
– Lavender flower, for garnish
Using an electric mixer, combine the cream cheese and the butter. Add the vanilla, lemon zest and lemon juice, mixing to combine. Add the icing sugar, one cup at a time, mixing well after each addition.
Use either a piping bag or Ziplock bag with a hole cut out of it to pipe the icing onto the cool cupcakes. Or if you don’t want to pipe, just use a spoon to scoop it on carefully. It will still taste the same. Garnish the topic of the icing with a few lavender flowers.
Serve immediately or refrigerate in between cupcake gorging.
17 thoughts on “Lavender lemon cupcake blooms with a lemon cream cheese icing”
Your cupcakes are sooo beautiful and professional looking! Love the cupcake liners.
Thanks mom :)
First of all, I think we were at the same Mexican themed party. Was it hosted by a certain shaved headed fencer? And secondly, I use the same buttercream icing recipe, but mine always seems to melt. Your photos look great by the way. (And if you’re looking for MORE pretty cupcake paraphernalia, check out @home on Elgin. They have these really awesome little mini cupcake stands for only a few dollars.)
Hey! Haha, small world. One of the hosts was, most certainly, a shaved headed fencer, but the fellow I knew best was his plaid-wearing roommate. I ALWAYS add way more icing sugar than cream cheese/buttercream icing recipes suggest, so that might be why yours is so liquid-y? I always make my icing pretty “stiff,” if that is the right term, haha. I have never been to @Home on Elgin before, but I’ll definitely have to check them out. I’m always looking for kitchen things to make my photos look nicer, and those mini cupcake stands sound like just the thing! Thanks for your comment :)
I’m making these right now for a friend’s going away party, but am making them mini. So far they smell fantastic….and the batter tastes pretty awesome. May have already eaten a few cupcakes worth already…. :S
Love the combo of lavender and lemon!
Thank you – it was delicious!
Everything about these photos is awesome :) You can’t go wrong with huge cupcakes!
Aww, thanks Rasha! :) And I agree – as far as cupcakes go, the bigger the better!
Simply Wonderful! I used lavender I bought on a recent trip to Sequim, Wa (lavender capital of north western US). The combination of lemon and lavender, along with the real butter make the cupcakes rich and heavy. They were a hit for my boss’s recent office Birthday.
Is it really 3 tablespoons of baking powder? That just seems like a lot to me….and did you use all purpose flour or cake flour? I can’t wait to try these out!
Hello! It really is 3 tbsp! This was a huge batch of batter, and I think spongey cakes normally take more baking powder anyways. And I used all purpose flour :) Let me know how they turn out! I hope they are as delicious for you as they were for me!
Just now making a few batches for Easter. My first few came out delicious and fully cooked, but the centers fell as soon as they came out of the oven. :( It doesn’t really matter, as they will be covered in icing, but any tips on avoiding this in the future?
did you used dried lavender or fresh lavender? I just bought fresh lavender at the farmer’s market and have been wanting to make a lavender lemon combo of something and I think this is perfect but the blooms are still fresh.
Hi Beth, thanks for your comment! I used dried lavender, unfortunately, but I’m sure there’s still a way that you could use the fresh blooms. I just googled around to try and find the answer to your question, and here’s what one website said: “In cooking, use 1/3 the quantity of dried lavender flowers to fresh lavender flowers.” …That being said, it seems to me like you could use 2 1/4 tsp of fresh blooms in these cupcakes, as well as a few sprinkles to go on top.
Let me know if you try out the recipe and how it turns out!
These are beautiful! I planning to use your recipe for my niece’s birthday party!