These fruity and flowery cupcakes are perfect for the spring. Top with vanilla frosting mixed with a drop of purple food colouring.
Ingredients
- 2 cups of all-purpose flour
- ½ cup of sugar
- 2 teaspoons of baking powder
- ¾ teaspoon of salt
- ¾ cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- ¼ cup of fresh lemon juice
- 3 tablespoons of lemon zest
- 2 teaspoons of dried culinary lavender, finely chopped
- ¼ cup of milk
How to Make It
- Preheat oven to 350°F and line muffin pans with paper liners.
- In a large bowl, sift together dry ingredients.
- In another bowl, whisk together your wet ingredients.
- Fold the dry ingredients into your wet ingredients and mix until well combined. Once well combined fold in lavender and lemon zest.
- Spoon your batter into the muffin cups.
- Bake the cupcakes for 20 - 25 minutes until a wooden toothpick put into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.