12*8*10

Lets pretend for a second.

The weather is sunny and warm. There are flowers blooming, and leaves on the trees. The day light lasts later than 4:00. And you've got a sweet adirondack chair and lemonade for taking it all in.

I guess thats the mindset I was in when I made these cupcakes. Nevermind that I was caught out in a nasty rain and wind storm yesterday on my bike for about an hour. These cupcakes make it allllll better.

Mini Lavender Lemon Cupcakes

• 1 cup white flour
• 1 1/2 teaspoons dried lavender blossoms, chopped
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 egg, lightly beaten
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/2 cup low-fat buttermilk

For icing

• 1 cup powdered sugar
• 5 teaspoons lemon juice
• 1 teaspoon lemon zest
• fresh lavender buds to garnish

Preheat oven to 350.

Line mini cupcake liners.

In a small bowl, whisk together flour, lavender, baking powder and salt. Set aside.

In a medium bowl, beat butter and sugar with an electric mixer for about 3 minutes, until light and fluffy.

Beat in egg, lemon juice, and zest.

Beat in 1/3 flour mixture, then half the buttermilk, then 1/3 flour mixture, then remaining 1/2 buttermilk, followed by remaining 1/3 flour mixture.

Fill cupcake liners about 2/3 full.

Bake for about 15 minutes.

Allow to cool completely.

To make icing, stir confectioner's sugar and lemon juice until smooth.

Stir in zest.

Drizzle over cupcakes and garnish with lavender.