• Cooking Time:
  • Servings:
  • Preparation Time:


I adapted this recipe to use in my Mother's Day Cupcake class I taught a couple of weeks ago. The aroma is fabulous with two really well-paired flavors. Enjoy!


  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder 1/2 teaspoon salt
  • 1 1/2 cups lavender sugar
  • 1/2 cup unsalted butter -- room temperature
  • 4 large eggs
  • 3/4 cup buttermilk
  • 1/2 cup fresh lemon juice
  • 1/4 cup grated lemon peel


  • Preheat over to 350 degrees. Line 18-standard muffin cups with paper liners.
  • Sift flour, baking powder and salt into medium bowl.
  • Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, one at a time. DO NOT OVERBEAT. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in lemon juice and lemon peel.
  • Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 15-18 minutes.
  • Transfer to rack and cool completely before frosting.

Categories: Cupcakes  Dessert  Snack 
© 2006-2017 BakeSpace, Inc. All Rights Reserved