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Lavender Cloud Cupcakes Cake

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Light, tender, citrusy lemon buttermilk cupcakes topped with tangy homemade lemon curd and creamy whipped lavender frosting, inspired by fluffy clouds.

Ingredients

Scale
  • 1 cup (240 ml) buttermilk, at room temperature
  • 2 eggs plus 1 egg yolk, at room temperature
  • ¼ teaspoon pure vanilla extract
  • 2 cups (230 g) cake flour, sifted
  • 1¼ cups (250 g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, at room temperature
  • Finely grated zest of two medium lemons
  • 3 sticks (340 g) unsalted butter, softened and cut into cubes (for frosting)
  • 3½ cups (400 g) confectioners’ sugar, sifted (for frosting)
  • 3 tablespoons (45 ml) whipping cream or whole milk (for frosting)
  • 1 tablespoon dried culinary lavender (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350 °F (175 °C). Line two standard muffin pans with liners.
  2. In a small bowl, whisk together 2 eggs, 1 egg yolk, ¼ cup of buttermilk and ¼ teaspoon vanilla; set aside.
  3. Sift cake flour three times and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine sifted flour, granulated sugar, baking powder, baking soda and salt on low speed for 30 seconds.
  5. Add ½ cup butter and blend on low for 30 seconds; pour in remaining ¾ cup buttermilk and mix on low until just moistened, then increase to medium speed and beat 1½ minutes.
  6. Scrape down sides, then add egg-buttermilk mixture in three batches, beating on medium speed for 20 seconds after each addition. Stir in lemon zest.
  7. Divide batter among liners, filling each no more than two-thirds full.
  8. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Transfer pans to a wire rack, then remove cupcakes and let cool completely.
  9. For the frosting: in a clean mixer bowl, beat 3 sticks butter on medium until creamy. Gradually add confectioners’ sugar, mixing low then high until smooth.
  10. Add whipping cream, dried lavender, vanilla extract and pinch of salt; beat until light and fluffy.
  11. Pipe or spread frosting onto cooled cupcakes.
  12. Top each with a spoonful of lemon curd and, if desired, a lavender-shortbread “cloud” or edible lavender buds.

Notes

  • Use a stainless steel scoop for perfectly even cupcakes.
  • Be careful not to overdo the lavender—less is more.
  • Use high-quality vanilla extract for best flavor.
  • For extra-smooth frosting, push it side-to-side against the bowl with a silicone spatula and add a few drops of water if needed.

Keywords: lavender, lemon, cloud, cupcakes, buttermilk, frosting

Find it online: https://zesticook.com/lavender-cloud-cupcakes-cake/