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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.

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

  1. 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.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside the dry mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising during baking.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://spiceupwithsophie.com/lemon-lavender-cupcakes-recipe/