Introduction

These lemon lavender cupcakes offer a delightful blend of bright citrus and subtle floral notes, perfect for springtime treats. Soft, buttery cupcakes are infused with culinary lavender and topped with a smooth, creamy lavender frosting.

Lemon Lavender Cupcakes Recipe - Recipe Image

Ingredients

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 tsp finely grated lemon zest
2 tbsp fresh lemon juice
½ cup (120ml) whole milk
1 tbsp dried culinary lavender (crushed lightly)
FOR THE LAVENDER FROSTING:
1 cup (230g) unsalted butter, room temperature
3–3 ½ cups (360–420g) powdered sugar
2 tbsp heavy cream or milk
½ tsp lavender extract (or 1 tsp lavender syrup)
A drop or two of purple food coloring (optional)
Lemon zest and dried lavender buds, for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 4: Beat in the eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice until combined.
Step 5: Add half of the dry ingredients to the wet mixture and mix until just incorporated. Pour in milk and mix, then add remaining dry ingredients. Stir gently to combine without overmixing.
Step 6: Fold in the crushed lavender evenly throughout the batter.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
Step 9: To make the frosting, beat butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed until incorporated.
Step 10: Stir in heavy cream, lavender extract, and food coloring if using. Beat on high speed until frosting is fluffy and smooth, about 2 to 3 minutes.
Step 11: Adjust frosting texture by adding more powdered sugar for thickness or cream for softness. Taste and adjust flavor if needed.
Step 12: Pipe or spread the frosting onto cooled cupcakes. Garnish with lemon zest and a few dried lavender buds before serving.

Tips & Variations

Use only culinary-grade dried lavender to avoid bitterness or undesirable flavors.
Lightly crush lavender buds to release oils and prevent sharp texture.
Adjust lavender quantity to your taste; 1 tablespoon provides a subtle floral note.
Substitute lavender extract with food-grade lavender syrup, reducing cream slightly for consistency.
Optional purple food coloring enhances presentation but can be omitted for a natural look.
Zest lemons directly over the mixing bowl to capture oils and maximum flavor.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring refrigerated cupcakes to room temperature before serving to restore softness. Unfrosted cupcakes freeze well; make frosting separately and store in the fridge. Frosted cupcakes can be frozen for up to 1 month—freeze uncovered first until frosting firms, then wrap tightly. Thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is recommended because it has a concentrated flavor and a milder taste than fresh. Fresh lavender may also add excess moisture and a different texture.

How do I prevent the lavender flavor from being overpowering?

Use measured amounts carefully—about 1 tablespoon crushed dried lavender is enough for subtle flavor. You can reduce this if you prefer a lighter taste, especially if you are new to baking with lavender.

Lemon Lavender Cupcakes Recipe

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★★★★★

4.7 from 112 reviews

These Lemon Lavender Cupcakes offer a delightful blend of bright citrus and subtle floral notes, perfect for a spring-inspired treat. Soft, moist cupcakes are infused with crushed culinary lavender and fresh lemon zest, topped with a smooth, creamy lavender frosting lightly tinted purple and garnished with lemon zest and dried lavender buds.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 12 cupcakes 1x
Category: Cupcakes
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cupcakes

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 tsp finely grated lemon zest
2 tbsp fresh lemon juice
½ cup (120ml) whole milk
1 tbsp dried culinary lavender, crushed lightly with a mortar and pestle

For the Lavender Frosting

1 cup (230g) unsalted butter, room temperature
3–3 ½ cups (360–420g) powdered sugar
2 tbsp heavy cream or milk
½ tsp lavender extract (or 1 tsp lavender syrup)
A drop or two of purple food coloring (optional)
Lemon zest and dried lavender buds, for garnish

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside the dry mixture.
Cream Butter and Sugar: Using an electric mixer, beat the room-temperature butter and granulated sugar together until light and fluffy, about 2 to 3 minutes, to incorporate air and ensure a soft texture.
Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, finely grated lemon zest, and fresh lemon juice, combining thoroughly.
Combine Batter: Add half of the dry ingredient mix to the wet ingredients and mix just until combined. Pour in the milk and mix again. Then add the remaining dry ingredients, stirring gently just to combine; avoid overmixing to keep the cupcakes tender.
Fold in Lavender: Gently fold the lightly crushed dried culinary lavender into the batter to evenly distribute its subtle floral flavor without bruising the buds excessively.
Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising during baking.
Bake and Cool: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool cupcakes completely on a wire rack before frosting.
Make the Frosting: In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, about ½ cup at a time, mixing on low to incorporate fully without a sugar cloud.
Add Flavor and Color: Stir in the heavy cream or milk, lavender extract (or syrup), and optional purple food coloring. Then increase mixer speed and beat until frosting is fluffy and smooth, about 2 to 3 minutes.
Adjust Texture: If the frosting is too thick, add a little more cream; if too soft, add additional powdered sugar. Taste and adjust lavender flavor as desired, careful not to overpower.
Frost and Garnish: Pipe or spread the lavender frosting onto cooled cupcakes. Garnish with a sprinkle of fresh lemon zest and a few dried lavender buds for a beautiful, aromatic finish.

Notes

Use only culinary-grade dried lavender for baking, as other types may be too strong or treated with non-edible substances.
Lightly crushing lavender buds before adding enhances flavor and aroma while improving texture.
Measure lavender carefully to avoid overpowering floral taste; 1 tablespoon is enough for subtlety.
If unavailable, substitute lavender extract with food-grade lavender syrup but reduce cream slightly in frosting.
Purple food coloring is optional and used only for aesthetic purposes.
Zesting lemon over the mixing bowl captures citrus oils and maximizes flavor.
Store cupcakes in an airtight container at room temperature up to 2 days or refrigerated up to 4 days.
For freezing, freeze unfrosted cupcakes or freeze frosted cupcakes uncovered until firm, then wrap tightly. Thaw overnight in the refrigerator.
Frosting can be made a day ahead and re-whipped before use.

Keywords: lemon lavender cupcakes, spring cupcakes, floral cupcakes, lemon cupcakes, lavender frosting, easy cupcake recipe, baking cupcakes