Introduction

These Lemon Lavender Cupcakes are a delightful blend of fresh citrus and fragrant lavender, perfect for spring or any special occasion. Soft, tender, and topped with a creamy lemon buttercream, they offer a unique and refreshing twist on classic cupcakes.

The image shows several cupcakes arranged closely together on a white marbled surface. Each cupcake has one main layer of light brown cake at the bottom, covered by a thick swirl of creamy white frosting shaped like a rose. The frosting has a smooth texture with soft, rounded edges forming the petals, and small dried lavender buds are sprinkled evenly on top of each swirl, adding contrast with their dark purple color. The scene is focused closely on the cupcakes, highlighting the detailed frosting and floral decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 juicing it!)
2 tablespoon fresh lemon juice
½ cup milk, room temperature
¾ cup (12 tablespoons) unsalted butter, room temperature
4 tablespoon vegetable shortening
4-5 cups powdered confectioners sugar
1 teaspoon vanilla extract
1 tablespoon milk or heavy cream
4 tablespoon fresh lemon juice
1 teaspoon lemon zest
Fresh or dried lavender buds for decoration

Instructions

Step 1: Preheat the oven to 350°F and line your cupcake pan with cupcake liners.
Step 2: In a mixing bowl, combine the flour, baking powder, salt, and dried lavender buds. Set aside.
Step 3: In another bowl or stand mixer, beat the 3 tablespoons of butter and sugar together until light and fluffy, about a few minutes. Add the egg, lemon zest, and lemon juice, and mix until combined.
Step 4: Add about one-third of the dry ingredients to the wet mixture and fold in gently with a spatula or spoon, being careful not to overmix. Add half of the milk and mix. Repeat this alternating addition of dry ingredients and milk until all are incorporated, mixing just until combined.
Step 5: Fill the cupcake liners with batter, then bake for 20-22 minutes. Let the cupcakes cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
Step 6: For the lemon buttercream frosting, beat the ¾ cup butter and vegetable shortening together until light and fluffy, about 2-3 minutes.
Step 7: Gradually add powdered sugar, about one cup at a time. After adding 4 cups, mix in the vanilla extract, milk (or heavy cream), lemon juice, and lemon zest. Add more powdered sugar if needed to reach your desired consistency.
Step 8: Fill a piping bag with the frosting, pipe it onto the cooled cupcakes, then sprinkle fresh or dried lavender buds on top so they stick as the frosting sets. Enjoy!

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor. Zest the lemon before juicing.
For a stronger lavender flavor, increase the dried buds slightly but be careful not to overpower the cupcakes.
Try substituting half of the all-purpose flour with cake flour for an even lighter texture.
If you don’t have vegetable shortening, you can use all butter in the frosting, but shortening helps achieve a smoother, more pipeable consistency.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted cupcakes for up to 3 months. When ready to serve, thaw completely and pipe fresh frosting. If refrigerated, bring cupcakes to room temperature before serving for best flavor.

How to Serve

The image shows several cupcakes arranged closely on a white marbled surface, each topped with a smooth, creamy swirl of pale yellow frosting shaped like rose petals. The frosting has a soft, velvety texture with delicate, curving layers forming the rose pattern. Small dried lavender buds are sprinkled evenly over the frosting, adding tiny dark purple and brown accents. The cupcakes are wrapped in light beige paper liners, creating a soft contrast with the pale frosting. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender has a stronger, slightly different flavor and can be more potent. Dried lavender buds are preferred for baking as they provide a milder, sweeter aroma, but if using fresh, use less to avoid bitterness.

How can I make the cupcakes more moist?

Be careful not to overmix the batter, as this can lead to dense cupcakes. Additionally, using room temperature ingredients and not overbaking will help keep the cupcakes moist and tender.