Lavender Lemonade Cupcakes
Adapted from Southern Living
Ingredients
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix (I used Duncan Hines French Vanilla)
1 tablespoon dried culinary French lavender, finely ground in a spice grinder
1 (8-ounce) carton sour cream (I used light sour cream)
1 (3-ounce) package cream cheese, softened (I used 2 oz. light cream cheese since that’s what I had left from an 8 ounce block)
3 large eggs
Preparation
Remove 2 tablespoons lemonade concentrate from can, and reserve for frosting.
Combine remaining concentrate, cake mix, finely ground lavender, sour cream, cream cheese and eggs in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.
I use a 1 1/2 oz. ice cream scoop which fills the cupcake liners easily and with the right amount of batter.
Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.
The cupcakes are moist and have the texture of pound cake with the addition of the sour cream and cream cheese. The addition of lavender is wonderful with the lemon!
I ended up with 22 moist & lemony cupcakes from this recipe, even though Southern Living says it makes 30.
Credit to Home Is Where The Boat Is
Ingredients
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix (I used Duncan Hines French Vanilla)
1 tablespoon dried culinary French lavender, finely ground in a spice grinder
1 (8-ounce) carton sour cream (I used light sour cream)
1 (3-ounce) package cream cheese, softened (I used 2 oz. light cream cheese since that’s what I had left from an 8 ounce block)
3 large eggs
Preparation
Remove 2 tablespoons lemonade concentrate from can, and reserve for frosting.
Combine remaining concentrate, cake mix, finely ground lavender, sour cream, cream cheese and eggs in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.
I use a 1 1/2 oz. ice cream scoop which fills the cupcake liners easily and with the right amount of batter.
Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.
The cupcakes are moist and have the texture of pound cake with the addition of the sour cream and cream cheese. The addition of lavender is wonderful with the lemon!
I ended up with 22 moist & lemony cupcakes from this recipe, even though Southern Living says it makes 30.
Credit to Home Is Where The Boat Is