Description

These Lemon Lavender Cupcakes combine bright citrus flavor with subtle floral notes, creating a spring-inspired treat. Moist, soft, and buttery cupcakes are folded with crushed culinary lavender and topped with a light, creamy lavender frosting 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

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 flour, baking powder, and salt. Set aside to combine your dry ingredients evenly.
Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together in a large bowl until the mixture is light and fluffy, about 2 to 3 minutes.
Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
Combine Batter: Add half of the dry ingredients to the wet mixture and mix just until incorporated. Pour in the milk and mix, then add the remaining dry ingredients. Stir gently until just combined, taking care not to overmix.
Fold in Lavender: Gently fold in the crushed culinary lavender, distributing it evenly throughout the batter to infuse subtle floral flavor.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake and Cool: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
Make the Frosting: Beat the unsalted butter in a large bowl until smooth and creamy. Gradually add powdered sugar, about ½ cup at a time, mixing on low speed after each addition until incorporated.
Add Flavor and Color: Stir in heavy cream, lavender extract, and purple food coloring if using. Increase mixer speed and beat until the frosting is fluffy and smooth, about 2 to 3 minutes.
Adjust Texture: If necessary, add more powdered sugar for a thicker consistency or more cream for a softer texture. Taste and adjust flavor as desired.
Frost and Garnish: Pipe or spread the lavender frosting onto the cooled cupcakes. Garnish with a sprinkle of lemon zest and a few dried lavender buds for an elegant finish.

Notes

Use only culinary-grade dried lavender to avoid harsh flavors or treated herbs. English lavender varieties provide a sweet, mild flavor ideal for baking.
Lightly crush lavender buds before adding to release oils and prevent sharp texture in cupcakes.
Measure lavender carefully; 1 tablespoon provides subtle flavor without overpowering lemon.
If lavender extract is unavailable, substitute with food-grade lavender syrup but reduce cream in frosting to keep consistency.
Purple food coloring is optional and for visual appeal; omit for a natural frosting look.
Zest lemon directly over the mixing bowl to capture oils and maximize citrus flavor, avoiding bitter pith.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving.
For make-ahead, bake cupcakes unfrosted and store. Frosting can be prepared a day ahead and re-whipped before use.
Freeze frosted cupcakes by chilling frosting first, then wrapping tightly. Freeze up to 1 month; thaw overnight in refrigerator.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Cupcakes
Method: Baking
Cuisine: American

Keywords: lemon lavender cupcakes, floral cupcakes, lemon cupcakes, lavender frosting, spring dessert, easy cupcakes, homemade cupcakes