Lemon-Lavender Cupcakes

Lemon-Lavender Cupcakes

Recently, I joined Young Living to enjoy the benefits of essential oils. One of the exciting parts of Young Living is the Vitality line, a group of essential oils that can be taken internally.

As soon as I received lemon and lavender essential oils, my mind jumped back to a great time in my life working with a wonderful baker. Just for fun one day, she created lemon-lavender cupcakes, and I couldn’t believe how tasty they were. I had never even thought about eating lavender, but the combination with lemon created a beautifully aromatic and delicious dessert.x

I was looking for a recipe that would be easiest for a busy mom with multiple jobs, and after a quick Google, I found the fancy version to base my recipe. This recipe is perfect for anyone jumping from project to project and looking to fill all extra moments with something productive.

Lemon Cupcakes – What You’ll Need

1 Vanilla Cake Mix (with whatever ingredients the mix calls for)

3 Drops of Young Living Lemon Vitality Essential Oil

Zest of 2 Lemons

Lavender Buttercream – What You’ll Need

2 Sticks of Butter (Room-Temp)

3 1/2 to 4  Cups of Powdered Sugar

1 Teaspoon of Vanilla Extract

1 Tablespoon of Milk or Cream (If Necessary)

3 Drops of Young Living Lavender Vitality Essential Oil

1 Drop of Purple Food Coloring: I carefully used red and blue to make the lightest purple

Instructions

Preheat the oven to 350ºF and line your cupcake pan with liners.

Put together the cake mix based on the directions to the box, but as a last step to fancy up the cupcakes, add 3 drops of YL lemon and the zest of two lemons.

After filling your cupcake tins about 2/3rds the way full, bake them based on the directions for the cake mix. I always watch my cupcakes closely because my oven is a tricky one. I usually rotate the pan halfway through to ensure even temp.

Now, it’s time to create your lavender buttercream. There are plenty of in-depth ways to make exceptional buttercream, but I went with the easiest recipe to keep the process fun for me in this busy season of life.

Using a mixer, whip your butter until it is fluffy; and then, gradually add your powdered sugar a cup or so at a time, mixing well. Add the vanilla extract and mix again. Checking the consistency of your frosting, add a tablespoon of milk if the frosting is too stiff; or add small amounts of powdered sugar if your frosting is too soft. Next, add 3 drops of lavender oil. Last step is to add your food coloring. I went for as little coloring as possible to keep the cupcakes looking more natural (if that’s a thing a cupcake can be!) and light.

After your cupcakes have cooled completely, you can pipe or spread your buttercream on. You’re done! You did it! You made some fancy cupcakes, and no one has to know you didn’t slave away all morning. Feel free to garnish the top with more lemon zest or culinary lavender if you would like. Play around with the recipe and see what works best for you.

 

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