Name: Lemon Lavender Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
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 with a mortar and pestle; 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

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 (lightly crushed)

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 flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes using an electric mixer.

Step 4: Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, and lemon juice until combined.

Step 5: Add half of the dry ingredients and mix just until incorporated. Pour in the milk and mix, then add remaining dry ingredients. Stir gently until just combined.

Step 6: Fold in the crushed lavender evenly throughout the batter.

Step 7: Divide the batter evenly among cupcake liners, filling each about two-thirds full.

Step 8: Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.

Step 9: To make frosting, beat butter until smooth and creamy. Gradually add powdered sugar, ½ cup at a time, mixing on low until incorporated.

Step 10: Stir in cream, lavender extract, and food coloring if using. Beat on higher speed until fluffy and smooth, about 2 to 3 minutes.

Step 11: Adjust frosting texture by adding more powdered sugar to thicken or more cream to soften. Taste and adjust as needed.

Step 12: Pipe or spread frosting onto cooled cupcakes. Garnish with lemon zest and dried lavender buds before serving.

Tips & Variations

Use culinary-grade dried lavender only; crush it lightly to release flavor without bitterness.

Reduce lavender quantity slightly if you prefer a milder floral note.

Lavender syrup can substitute extract, but reduce cream in the frosting accordingly.

Food coloring is optional and enhances presentation with a soft lavender hue.

Zest lemon directly over the bowl to capture oils and avoid white pith for best flavor.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for best texture. Frosted cupcakes can be frozen: freeze uncovered until frosting firms, then wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred because it has a more concentrated and milder flavor. Fresh lavender is stronger and may add a bitter or soapy taste, so it’s best to stick with dried for this recipe.

What if I don’t have lavender extract?

You can substitute food-grade lavender syrup, but reduce the cream in the frosting slightly to maintain texture. Be cautious with the amount to avoid overpowering the cupcakes with floral notes.