Ingredients 1 1/2 cups granulated sugar 2 tbsp water 2 tbsp lemon juice 6 teaspoons lemon zest 2 3/4 cups all-purpose flour 1 3/4 tsp baking powder 3/4 tsp baking soda 3/4 tsp salt 2 tablespoons + 1 teaspoon dried lavender 1 cup butter, softened 1 cup sour cream 3 eggs 1 egg yolk 2 1/2 cups heavy whipping cream 1/3 cup sifted confectioners' sugar 1 1/4 teaspoon Clear Imitation Vanilla Extract, 2 oz. Tools Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup 10 x 16 Chrome-Plated Cooling Rack Mini Cup Unbleached 100 Count Instructions Click to mark complete - For syrup, combine 1/4 cup sugar, water, lemon juice and 1 teaspoon zest in small saucepan. Bring mixture to a simmer, stirring occasionally. Remove from heat once sugar is dissolved and transfer to bowl. Refrigerate until completely cool. - Preheat oven to 350°F. Line muffin pans with baking cups. - For cupcakes, combine flour, baking powder, baking soda, salt and 1 tablespoon + 1 teaspoon dried lavender in large bowl. Stir to combine. - In large bowl, beat butter and sour cream with electric mixer until incorporated. Add 1 1/4 cups sugar, 5 teaspoons lemon zest and vanilla; beat until combined. Add eggs and yolk, one at a time, and beat until well combined. Add flour mixture and beat on medium for 30 seconds. Divide batter evenly into 24 baking cups; filling 3/4 full. - Bake 17-19 minutes or until toothpick inserted comes out clean. Remove to cooling grid and immediately brush tops with lemon syrup. Cool cupcakes in pan 5 minutes. Remove from pan and cool completely on cooling grid. Brush again with syrup when cooled. - For whipped cream, warm cream until steaming in large saucepan; do not boil. Remove from heat and stir in 1 tablespoon dried lavender. Let mixture sit for 10 minutes. Strain out solids and cool completely in refrigerator. - In large bowl, whip cream and confectioners' sugar until stiff peaks form. Spread or pipe whipped cream on top of cupcakes.
