Fresh Lemon Lavender Cupcakes (Print Version)
Bright, tender cupcakes infused with zesty lemon and subtle floral lavender. Perfect for spring and tea parties.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon finely grated lemon zest
08 - 1 teaspoon culinary lavender buds, finely chopped
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1 teaspoon pure vanilla extract
→ Lemon Lavender Frosting
13 - 1/2 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 2 tablespoons freshly squeezed lemon juice
16 - 1/2 teaspoon lemon zest
17 - 1/4 teaspoon culinary lavender buds, finely ground
18 - 1-2 tablespoons whole milk, as needed
19 - Pinch of salt
# How-To:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - Combine milk and lavender buds in a small bowl. Let steep for 10 minutes, then strain to remove buds if desired.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat butter and sugar together until light and fluffy, about 2-3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
06 - Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
07 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
08 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, ground lavender, pinch of salt, and 1 tablespoon milk. Beat until smooth and fluffy, adding more milk as needed for desired consistency.
10 - Frost cooled cupcakes and garnish with extra lavender buds or lemon zest if desired.
# Expert Advice:
01 -
- The texture is impossibly light, like eating a flavored cloud that somehow still feels substantial enough to be satisfying
- These cupcakes strike that perfect balance where the floral notes complement rather than overpower the bright lemon
- They're surprisingly forgiving and hold up beautifully for a day or two, making them ideal for prep-ahead entertaining
02 -
- Culinary lavender is absolutely essential; the lavender sold for sachets and crafts has been treated with chemicals and will ruin your cupcakes
- Over-mixing the batter once the flour is added will make these tough, so stop as soon as the ingredients are combined
- These cupcakes freeze beautifully unfrosted, so you can bake a batch ahead and frost them fresh when needed
03 -
- Zest your lemons before juicing them; it's nearly impossible to zest a lemon that's already been squeezed
- Invest in a small digital kitchen scale; weighing ingredients is the secret to consistent baking results