Lemon Lavender Cupcakes

 

 Okay, so I know I've been a little MIA on here but I promise I didn't forget about you!  I have had quite a few successful adventures in the kitchen I'm dying to tell you about, but lately my head has kind of been in the clouds with school applications, work, and all that other fun stuff that comes along with being an "adult".  Against my Grammie's best advice not to grow up (I so should have listened to her!), I did just have yet another birthday and yesterday we did our annual March Birthdays family celebration for my mom, my aunt, and me.  This has been a tradition for as long as I can remember, and we three princesses will be carrying it on for as long as we can.  (We sure do love being spoiled!)  Brunch, family, lots of laughs, and a room full of presents...I'm still not sure why we only do this once a year?  I mean, we do have 1/2 birthdays too!  I'll be sure to bring that up the next time I talk to my Gram. :)

The day started out great, even though I was running late...as always!)  So in my rush to get to brunch, I flew into the parking lot and ran as fast as I could into the restaurant.  Seeing as it was a cool 35 degrees out at that point (plus we were right near the water), it never really dawned on me that cupcakes could still melt when it's that cold.  Lesson learned, THEY CAN AND THEY DO!  After eating, chatting, and digesting, we left to head back to my Grammie's to open presents.  As I rolled myself out of the restaurant and to my car, I was greeted by the delicious smells of lemon and lavender......melted all over my passenger seat.  What. A. Mess.

Yup.  Biiiiiig old mess!  I'm sad to say there were some handmade marzipan flower casualties as well. :(

My poor little cupcakes.  At least they still tasted good!

 ....Because they sure didn't look so good. :(

But then we walked in and saw this, and suddenly melted cupcakes weren't so so bad. :)  I got everything I could ever need for cupcakes making and baking, along with a crock-pot, jewelry, gift cards, all sorts of kitchen gadgets, and well..you see, my family kind of spoils me. :)

Cupcake gift bags, cupcake tissue paper, cupcake wrapping paper, and cupcake cards (at least none of those could melt!)  filled the room.  I sure had fun unwrapping and opening all my goodies. :)

What a beautiful birthday crown!  I felt very much like the Statue of Liberty.

 

After opening up all of our goodies, we moved our way over to the kitchen to eat some more!  This time, birthday cake, cupcakes, truffles, and much, much more. Yum!  We sure did our fair share of eating. 

And then it was time for a photo-op of the Birthday Princesses.  (Left to right: Auntie B, Me, Mom)

....Then a sneak attack!  Without fail, my Uncle pulled a prank and shot us with silly string. Lots and lots of silly string.

But he was nice enough to share the silly string with more than just the birthday girls.

Right, Jonathan?  :)

My adorable little brother...in all of his silly string glory.

And now, on to the recipe!

These cupcakes (much prettier prior to their melting) were really delicious, light, and the perfect spring-time flavors.  I had always wanted to do a lemon and lavender combination and finally after all this time I got to trying it out.  The hint of the lavender flavor in the buttercream really complimented the delicious lemon in the cupcakes.  And, just because they happened the get a little melted, it didn't impact their deliciousness.  So have some fun and try them out!


Lemon Cupcakes:

• Yield Makes 24

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk

Directions:

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
   
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
   
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   
   Source: Martha Stewart
   
   
   For the Frosting:
   
   Ingredients:
   
   • 3 sticks unsalted butter, softened
   • pinch of fine grain sea salt
   • 1 tablespoon clear vanilla extract
   • 1/2 tsp-1tsp lavender extract (adjust to preference)
   • 6-8 drops yellow food coloring (optional)
   • 2 pounds confectioners’ sugar, sifted
   • 4-6 tablespoons heavy cream or milk
   
   Directions:
   1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
   2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.