Dessert: Lemon Cupcakes with Lavender Frosting

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Cupcakes with Lavender Frosting

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1-1/2 cup All Purpose Flour, Sifted
1 teaspoon Baking Powder
1/4 teaspoon Salt
4 Lemons, Zest Freshly Grated
1/2 cup Unsalted Butter, At Room Temperature
1 cup Sugar
1 Large Egg
2 Large Egg Whites
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract (optional)
1/2 cup Milk
1/4 cup Freshly Squeezed Lemon Juice

Instructions

Preheat the oven to 350 ºF. Line a cupcake tin with liners.
In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set the zest aside.
In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy. Beat in each egg and white until incorporated, then add the vanilla and lemon extract (you can also use a lemon baking emulsion) and lemon zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.
Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16 –18 minutes, or until the tops are set. Let cool completely.