I can't be certain, but I'm pretty sure that if spring had a taste, it would be exactly like these Lavender Cupcakes. They are light and fresh making them the perfect dessert to impress guests at spring or summer gatherings.
Preheat the oven to 325 degrees F and line a 12 cup muffin tin with cupcake liners or spray with non-stick spray.
In a medium bowl combine the almond flour, whey protein, salt and baking powder. Set aside.
In a separate bowl, combine the butter, vanilla, erythritol, eggs and heavy cream using an electric mixer.
Working in batches, add the dry ingredients in with the wet, mixing after each addition, until you have a smooth creamy batter.
Gently stir in 1 tsp at a time of the lavender blossoms. Taste after each addition and continue adding to suit your taste. **If you are using the oil, add a 2-3 drops at a time. I use about 1/8 of a tsp.
Distribute batter evenly between the muffin tin, about 1/4 cup of batter per cupcake.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
For the frosting:
In a medium bowl, combine the butter, vanilla and cream cheese using an electric mixer. Next, mix in the erythritol.
Add 1 - 2 tbsp of heavy cream until you get a smooth frosting like consistency.
Begin adding lavender oil 2-3 drops at a time, tasting after each addition. Stop when it suits your taste.
After the cupcakes have completely cooled, spread the frosting evenly between them. Top with freshly grated lemon zest and enjoy!
I have been unable to find ground lavender, so I just run a tablespoon or two o the lavender buds through my magic bullet. It works great!For gluten-free, be sure to select gluten-free varieties of each ingredient. *Nutrition info is only an estimate and will vary based upon the exact brands of ingredients used