Lemon Lavender Cupcakes : Bright, Floral, and Perfectly Sweet
These lemon lavender cupcakes are a delicate balance of citrus and floral, with a soft, tender crumb and a light, refreshing finish. Made with real lemon zest and a hint of culinary lavender, they’re an elegant treat for spring gatherings, tea time, or anytime you want to impress with something a little different.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 teaspoon dried culinary lavender, finely crushed
1/2 cup milk
2 tablespoons lemon juice
For the Frosting
1/2 cup unsalted butter, softened
2 cups powdered sugar
1–2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Optional: small pinch of crushed lavender or lemon zest for garnish
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix dry ingredients: In a bowl, whisk flour, baking powder, salt, and crushed lavender.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and vanilla.
Combine wet and dry: Add flour mixture in three parts, alternating with milk and lemon juice. Mix until just combined.
Bake: Divide batter into liners and bake for 18–22 minutes, until a toothpick comes out clean. Let cool completely.
Make frosting: Beat butter until creamy. Add powdered sugar gradually, then lemon juice and vanilla until smooth and fluffy.
Decorate: Frost cooled cupcakes and garnish with lavender or zest if desired.
Nutrition
- Calories: 280
- Fat: 15g
- Carbohydrates: 34g
- Protein: 2g