Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Milk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Lemon zest: 1 tablespoon (5g)
- Dried lavender: 1 teaspoon (1g)
- Lemon juice: 1/4 cup (60ml)
Preparation Time:
30 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, lemon zest, lavender, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill the prepared cupcake liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
Nutritional Information:
- Calories: 250 per cupcake
- Fat: 12g
- Saturated fat: 2g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 35g
- Dietary fiber: 1g
- Sugar: 20g
- Protein: 3g
Dish Characteristics:
- Light and fluffy cupcakes
- Refreshing lemon flavor with a hint of lavender
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These cupcakes were amazing! The lemon and lavender flavors were perfectly balanced."
- "I made these for a party and everyone loved them. They were easy to make and so delicious."
- "I'm not usually a fan of cupcakes, but these were exceptional. The lemon and lavender combination is truly unique."
- "I've made these cupcakes several times and they always turn out perfect. They're my go-to dessert when I want something easy and impressive."
Special Precautions and Tips:
- If you don't have dried lavender, you can use 1 tablespoon of fresh lavender leaves.
- For a stronger lemon flavor, use more lemon zest or juice.
- If you want a sweeter cupcake, add another 1/4 cup of sugar to the batter.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
