Ingredients:

  • 1 ½ cups (180g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 tablespoon lemon zest, finely grated
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 teaspoon dried culinary lavender buds, finely crushed
  • ½ cup (1 stick/113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 3 tablespoons honey
  • 2 tablespoons milk
  • Pinch of salt
  • Lemon zest for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a separate bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract and lemon extract.
  5. Gently mix in the lemon zest and crushed lavender buds.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Fill cupcake liners about 2/3 full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes are cooling, make the honey buttercream. Beat softened butter until smooth. Gradually add powdered sugar, alternating with honey and milk, until light and fluffy. Add a pinch of salt.
  11. Once the cupcakes are completely cool, frost with honey buttercream.
  12. If desired, garnish with a sprinkle of lemon zest or a few lavender buds.