Lavender Lemon Cupcakes

Yes, there’s snow on the ground but let’s pretend it’s spring.
Another cupcake post? Well yes. I do love them so what’s the harm? Today’s post is a particularly special one. After what may be now known in history as “the worst exam ever” – I came home to find that my fiance’s mother had sent me none other than food grade organic lavender buds!!

Look at how gorgeous these guys are! The purple buds delighted my imagination as I had been eyeing a certain lavender recipe for quite some time but have been lacking the key ingredient. But fret no more as these buds provided the missing flavor to these lavender lemon cupcakes.

Oh they’re so pretty! To make these guys, I bathed some sugar in lemon zest and lavender buds and baked them into cupcakes. The citrus flavor complemented the floral aromas from these flowers into one of the most delicious cupcakes I’ve ever tasted! The lavender is not at all overwhelming. In fact, I might even step up the flavor next time by pre-seeping the lavender buds in some sugar for 1-2 weeks thereby ensuring that the floral scent is picked up even more.

I even went to my local craft store to buy some beautiful cupcake liners and they were so worth it! I could oogle over these all day – in fact, I just might. These cupcakes are topped with a lemon cream cheese frosting and topped with some lavender buds too!

So many pictures! I can’t help it they’re too pretty! Try this recipe out for yourself, it’s too much fun!

Lavender Lemon Cupcakes

Adapted from: Hilary Makes
Yield: 24 cupcakes

1 cup granulated sugar
3/4 tsp lavender flowers
1/2 tsp lemon zest
1 cup butter at room temperature
4 eggs
2 cups flour
3 tbsp baking powder
4 tbsp milk

Preheat your oven to 325F

In a small bowel, combine the sugar, flowers, and lemon zest until the flavors tickle your olfactory epithelium (ack sorry, med school talk – shut down). Add this mixture to your butter and cream until light and fluffy. Incorporate eggs one at a time and then add in your flour, baking powder, and milk. Bake for 15-18 minutes depending on how big you make them. I would err on the side of smaller since they tend to rise a bit. Let cool completely before assembling the lemon cream cheese frosting!

For the icing
2 sticks butter at room temperature
8 oz softened cream cheese
1/2 tsp vanilla
1/2 tsp lemon zest
4 tsp lemon juice
4 cups confectioners sugar

Cream together the butter and cream cheese. Add in the vanilla, zest, and juice. Finally incorporate the confectioners sugar one cup at a time until light and fluffy. I also decided to add a little red and blue food coloring to make purple (yay elementary school color wheel!). Pipe onto the cupcake or simply spread on and decorate with more buds, edible pearls, sprinkles or perhaps simply devour on the spot.

Keep refrigerated until you eat them all or give them away


Chocolate Chip Cookie Dough Cupcakes

Get ready for the cutest. post. ever.

Look!!! teeny tiny cookie on a cupcake covered with teeny tiny chocolate chips!!!

And is that all? No…this has been a rough week, we needed something extra special to cheer us up. They’re filled with more cookie!!!!! (MORE!)

While we admit – this recipe involves some pre-made ingredients, it’s perfect for a quick whip up and you are sure to impress with these gorgeous little cakes! The cake batter is made with cake mix and the usual players but we added pudding and sour cream to give an extra kick of moisture. Also – added bonus, the pudding added another layer of delicious taste bud delighting chocolate.

The cookies inside are a fun surprise but gosh how cute is the frosting? It’s buttercream, in case any of you were wondering.

Cutest. post. ever, right?! How could anyone have a bad week after seeing and eating these guys. Especially if you’re like us – because we sampled them in every single part of their assembly process. We licked the bowl, we ate the mini cookies, we sampled them warm and unfrosted, then the frosting, and then in their completion. They’re that good.

Chocolate chip cookie dough cupcakes

Adapted from: mybakingaddiction
Yield: 24 cupcakes

For the cupcakes:
1 box devil’s food cake mix (we used Mr. Duncan Hines)
1 5.9 oz package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1 tablespoon instant espresso granules
1/2 cup warm water
Your favorite variety of premade cookie dough

For the frosting:
3 sticks unsalted butter, softened
1 tablespoon vanilla extract
2 pounds confectioner’s sugar
4-6 tablespoons heavy cream or milk

Preheat your oven to 350F. Dissolve your instant espresso granules in 1/2 warm water and mix all of the ingredients for the cake batter together. Done! So easy!

Line your muffin tins and divide your batter up to half way to two thirds full into each cup. Be careful not to over fill the tins otherwise your cupcakes will spill over the sides and make little mushroom edges and be harder to frost while keeping that aesthetic cuteness. Then here’s the fun part, take a bit of cookie dough and push it down into the batter for each cupcake. We took one of those pre-divided 24 cookie packages and cut each of the squares into half so the cookie dough pieces should be pretty small. Make sure to cover up the tops of the dough with some batter if the dough is showing.

Proceed to lick the bowl, spoon, and spatula clean. Also eat some cookie dough.

Bake for 18-22 minutes and let cool.

For the frosting, beat all of the ingredients together until light and fluffy. Pipe onto the cupcakes or simply spread it on with a knife (old school style) and dig in! You can use the mini chocolate chips to decorate like we did or just eat it right then and there.