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Elegant Lemon Lavender Cupcakes with White Chocolate Ganache

lemon lavender cupcakes - featured image
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Moist and tender lemon lavender cupcakes with a subtle floral aroma, topped with a silky white chocolate ganache. Perfect for special occasions or a delightful everyday treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dried culinary lavender buds
  • Zest of 2 large lemons (about 2 tablespoons)
  • ½ cup (120ml) fresh lemon juice (about 2 lemons)
  • ½ cup (120ml) buttermilk, room temperature
  • 6 ounces (170g) high-quality white chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Optional: a pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it.
  2. Place the dried lavender buds in a small bowl and pour the lemon juice over them. Let this steep for at least 15 minutes.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract.
  6. Fold in the lemon zest gently with a spatula.
  7. Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
  8. Remove the lavender buds by straining the lemon infusion, then fold the infused lemon juice into the batter.
  9. Spoon the batter evenly into the prepared muffin tin, filling each about two-thirds full.
  10. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
  12. Heat the heavy cream in a small saucepan just until it starts to simmer. Pour over chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.
  13. Stir in vanilla extract and a pinch of salt if using.
  14. Once the ganache cools slightly and thickens but is still pourable, spoon or spread it over the cooled cupcakes. Chill briefly to set if desired.

Notes

Steeping lavender buds in lemon juice mellows the lavender flavor to avoid a soapy taste. Do not overmix batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent ganache from melting. If ganache thickens too much, gently warm to loosen. Use fresh lemon juice for best flavor. Gluten-free and vegan substitutions are possible.

Nutrition

Keywords: lemon lavender cupcakes, white chocolate ganache, floral cupcakes, easy cupcakes, homemade cupcakes, lemon dessert, lavender dessert

Find it online: https://yumnode.com/elegant-lemon-lavender-cupcakes-easy-homemade-recipe-with-white-chocolate-ganache/