Lemon Lavender Cupcakes Recipe

Introduction

These Lemon Lavender Cupcakes offer a delightful combination of bright citrus and floral notes in a soft, moist cake. Perfect for spring gatherings or a special treat, they are topped with a creamy lemon buttercream and a sprinkle of lavender for an elegant finish.

Ingredients

• 1 cup all-purpose flour
• 1½ teaspoons dried lavender buds
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter, room temperature
• ¾ cup sugar
• 1 large egg, room temperature
• 1 tablespoon lemon zest (zest your lemon before juicing it!)
• 2 tablespoons fresh lemon juice
• ½ cup milk, room temperature
• 12 tablespoons unsalted butter, room temperature (¾ cup, for frosting)
• 4 tablespoons vegetable shortening (for frosting)
• 4–5 cups powdered confectioners sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream (for frosting)
• 4 tablespoons fresh lemon juice (for frosting)
• 1 teaspoon lemon zest (for frosting)
• Fresh or dried lavender buds for decoration

Instructions

1. Step 1: Preheat the oven to 350°F and line your cupcake pan with cupcake liners.
2. Step 2: In a mixing bowl, combine the flour, baking powder, salt, and dried lavender buds. Set aside.
3. Step 3: In another bowl or stand mixer, beat 3 tablespoons of butter and the sugar together until light and fluffy, about a few minutes. Add the egg, lemon zest, and lemon juice, beating until fully combined.
4. Step 4: Add about one-third of the dry ingredients to the wet mixture and gently fold in using a spatula or spoon. Avoid overmixing to keep the cupcakes light. Add half of the milk and mix.
5. Step 5: Add another third of the dry ingredients and combine. Then add the remaining milk and the rest of the dry ingredients, mixing just until incorporated.
6. Step 6: Fill the cupcake liners with batter and bake for 20–22 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the frosting, beat the 12 tablespoons of butter and vegetable shortening together until light and fluffy, about 2–3 minutes.
8. Step 8: Gradually add powdered sugar one cup at a time. After 4 cups, add the vanilla extract, milk or heavy cream, fresh lemon juice, and lemon zest. Continue adding powdered sugar to reach your desired consistency.
9. Step 9: Fill a piping bag with the frosting and pipe it onto the cooled cupcakes. Sprinkle fresh or dried lavender buds on top so they stick as the frosting sets.

Tips & Variations

• For a more intense lavender flavor, gently infuse the milk with lavender buds by warming it and letting it steep, then strain before using.
• If you prefer, substitute the vegetable shortening in the frosting with more butter for a richer taste.
• Try adding a teaspoon of honey to the batter to enhance the floral notes.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days; allow to come to room temperature before serving. Frosted cupcakes can also be frozen for up to 2 months—thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried lavender buds?

Yes, you can use fresh lavender but use slightly more as fresh herbs tend to be milder. Make sure to wash and dry them thoroughly before adding to the batter or as decoration.

What can I substitute if I don’t have vegetable shortening for the frosting?

You can replace the vegetable shortening with an equal amount of unsalted butter for a richer, creamier frosting. Keep in mind it may be softer and more sensitive to heat.

Lemon Lavender Cupcakes Recipe

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4.9 from 145 reviews

These Lemon Lavender Cupcakes are delicate and fragrant, combining the zesty brightness of lemon with the subtle floral notes of lavender. Topped with a creamy lemon buttercream frosting and garnished with lavender buds, these cupcakes offer a perfect balance of flavors ideal for springtime treats or elegant gatherings.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup all-purpose flour
• 1½ teaspoon dried lavender buds
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter, room temperature
• ¾ cup sugar
• 1 large egg, room temperature
• 1 tablespoon lemon zest (zest your lemon before you juice it!)
• 2 tablespoons fresh lemon juice
• ½ cup milk, room temperature

Lemon Buttercream Frosting

• 12 tablespoons unsalted butter (¾ cup), room temperature
• 4 tablespoons vegetable shortening
• 4–5 cups powdered confectioners sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream
• 4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Decoration

• Fresh or dried lavender buds for decoration

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.
2. Mix dry ingredients: In a mixing bowl, combine all-purpose flour, baking powder, kosher salt, and dried lavender buds. Set this mixture aside for now.
3. Cream butter and sugar, then add wet ingredients: In another bowl or using a stand mixer, beat the room temperature unsalted butter and sugar together until light and fluffy, which usually takes a few minutes. Next, beat in the egg, lemon zest, and fresh lemon juice until all ingredients are fully incorporated.
4. Combine dry and wet ingredients in intervals: Gradually add about one-third of the dry ingredients to the butter mixture and carefully fold in with a spatula or spoon, avoiding overmixing to keep the cupcakes light. Then add half of the room temperature milk and mix gently. Repeat by adding another third of the dry ingredients, then the remaining milk, and finally the rest of the dry ingredients. Mix just until combined for a tender crumb.
5. Fill cupcake liners and bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool inside the pan for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare lemon buttercream frosting: In a mixing bowl, beat the unsalted butter and vegetable shortening together until light and fluffy, about 2-3 minutes. Gradually add powdered sugar one cup at a time, mixing well after each addition. After adding 4 cups, mix in the vanilla extract, milk or heavy cream, fresh lemon juice, and lemon zest. If the frosting is too thin, add more powdered sugar until your desired consistency is reached.
7. Pipe frosting on cupcakes and decorate: Transfer the lemon buttercream frosting to a piping bag and frost the cooled cupcakes evenly. Garnish each cupcake with fresh or dried lavender buds sprinkled on top so they adhere as the frosting sets. Enjoy your floral and lemony treat!

Notes

• Make sure all ingredients, especially eggs and milk, are at room temperature for a smoother batter and better texture.
• Be careful not to overmix the batter once the dry ingredients are added to avoid dense cupcakes.
• You can adjust the amount of lavender to taste, but be cautious since it can be overpowering.
• If fresh lemon juice is not available, bottled lemon juice can be used, but fresh is preferred for the best flavor.
• To store, keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving.
• For a stronger lemon flavor, you may add an extra tablespoon of lemon zest in the batter or frosting.

Keywords: lemon lavender cupcakes, lemon cupcakes, lavender cupcakes, floral cupcakes, lemon buttercream frosting, spring cupcakes, homemade cupcakes