Lemon Lavender Cupcakes

I’ll be honest–the idea of eating flowers is a bit weird to me. Now, I don’t mean broccoli or cauliflower or certain flowering herbs (and that’s her-bs, for our readers across the pond). I’m talking about those heavy-smelling, colorful, meaningful-gesture-type flowers.

I’ve never eaten squash blossoms or anything rose-flavored. Jasmine isn’t my cup of tea and I’ve never even seen daisies that were meant to be consumed. Everything changed when I received some lavender buds with which to play and promptly decided to combine them with lemon for a particularly refreshing and floral batch of summer-appropriate cupcakes.

How did they turn out? The cupcakes are fluffy and bright with citrus, and the curd provides a powerful note of lemon that’s necessary to compete with the lavender in the frosting–it’s potent stuff! All in all, there’s a nice balance between the two dominating flavors, and the light frosting was the right choice to pair with the curd-laden cupcakes.