Lemon Poppy Seed Cupcakes with Lavender Buttercream
Scrumptiously soft Lemon Poppy Seed Cupcakes topped with a gorgeous American-style Lavender Buttercream frosting are a perfect floral and bright pairing! They're a lovely light treat during the winter citrus season.
Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds. Set aside.
In a large bowl, beat together the yogurt, milk, lemon juice, egg, olive oil, vanilla extract, and lemon zest together.
Pour the dry ingredients into the wet ingredients. Gently fold everything together with a spatula just until the dry ingredients are incorporated.
Fill the cupcake liners ¾ of the way up with the batter. Give the pan a bang on a flat surface to release any bubbles. Pop the muffin pan into the oven for 20-25 minutes.
Insert a toothpick into the middle to check if the cupcakes are done baking. If it's clean, remove them from the oven. Allow them to cool down to room temperature before frosting.
Lavender Buttercream Frosting
In the bowl of a stand mixer, beat the butter for about a minute until it's smooth.
Slowly add in the powdered sugar in small increments, pausing in the middle to scrape down the bowl and to add in the milk. Towards the end, add the lavender extract and food coloring.
Continue beating until the food coloring is fully incorporated and the buttercream is light and fluffy.
Pipe the lavender buttercream frosting on to the room temperature cupcakes. Garnish with lemon zest or quarters of lemon slices.
Notes
This recipe was measured by weight (grams). Please use the metric measurements for the most accurate outcome.