Lavender and Lemon Cupcakes

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It’s actually pretty rare that I make cupcakes. Don’t get me wrong: I love choosing the batter, pulling all my liners and sugars out to decide how to decorate them, whipping butter into a frosting frenzy with powdered sugar… but it just takes forever. As much as I love cupcakes, most of the time on a Sunday afternoon, all I want is a recipe I can spend an hour or two on and then eat right away. None of this tip-toeing around the kitchen for an hour so they don’t fall, testing with toothpicks, waiting to cool before I can frost them.

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But there are those rare times–seems like once every six months–that I just want to spend all day making a really pretty cupcake. Until someone starts hiring me to cater their birthday parties, my cupcakes have no celebratory reason attached to them besides the joy of having a dozen gorgeous cupcakes sitting on my counter… which is just fine.

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The trouble is, this particular cupcake craving hit when Milwaukee was at its most humid, not exactly the time most normal people would want to turn on the oven. Luckily, I saw this recipe on what has got to be one of the best cupcake blogs around, and it seemed to be the perfect summer cupcake: light, simple batter, lavender scented, tart but sweet lemon cream cheese frosting. I, and my neighbors, can testify: it is, indeed, the perfect summer cupcake.

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