Lemon Cupcakes with Lavender Frosting

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5 from 1 vote

Lemon Cupcakes with Lavender Frosting

Bright and lemony cupcakes are topped with a lightly flavored lavender buttercream for a spring treat.

Course Dessert

Cuisine American

Keyword cake, cupcake, dairy-free, dessert, lavender, lemon, nightshade-free, vegetarian

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 308kcal

Author Jenny Ross

Ingredients

Cupcakes

1/2 cup butter softened
3/4 cup allulose
3 eggs room temperature
1 teaspoon vanilla extract
2 teaspoons lemon extract
4 tablespoons lemon juice 2 lemons
1/2 cup heavy cream
3 cups almond flour
2 tablespoons coconut flour
1/3 cup protein powder sugar-free vanilla flavor (I like Jay Robb)
1 tablespoon psyllium husk powder
1 teaspoon baking powder
1/8 teaspoon salt

Frosting

3/4 cup butter softened
3/4 cup monk fruit powdered, or 1 1/2 cups allulose
Pinch of salt
1-2 drops lavender oil start with one and add to taste
3 tablespoons heavy cream
natural food color optional

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Instructions

Preheat the oven to 325ºF. Line 16 wells of two cupcake tins with paper liners and set aside.
Combine the butter and allulose and beat with a hand (or stand) mixer. Mix for 5 minutes, or until light and fluffy. Add the eggs, one at a time, beating until fully incorporated before adding the next. Beat in the vanilla, lemon extract, lemon juice, and cream.
Add the remaining dry ingredients and mix briefly until evenly combined.
Scoop the batter evenly between the lined cupcake tins.
Bake at 325ºF for 22-26 minutes, or until a toothpick inserted into the center of one comes out clean. Set aside to cool.
While the cupcakes cool, prepare the frosting. Beat the butter, powdered sweetener, and salt for 5-8 minutes, or until smooth, light, and fluffy. Add the lavender oil, cream, and color. Beat until combined and then transfer to a piping bag. Pipe onto fully cooled cupcakes and serve.

Notes

Serve the frosted cupcakes within a few hours of frosting. You can freeze frosted cupcakes but make sure they come to room temperature before consuming so that the buttercream is a good texture.

Nutrition