Lemon Lavender Cupcakes are a delightful treat, perfect for adding a touch of elegance to any occasion. These cupcakes combine the bright, zesty flavor of lemon with the subtle, floral notes of lavender for a truly unique and unforgettable taste experience. Whether you’re hosting a tea party or simply craving a little something special, these Lemon Lavender Cupcakes are sure to impress.
Why You Will Love This Recipe
This recipe stands out because it’s more than just a cupcake; it’s an experience. The delicate balance of lemon and lavender creates a sophisticated flavor profile that’s both refreshing and comforting. These Lemon Lavender Cupcakes are incredibly moist, tender, and perfectly sweet, making them irresistible. Plus, the lavender-infused buttercream frosting adds a beautiful touch of elegance, making them as visually appealing as they are delicious. The aroma alone, while baking and frosting, is worth the effort. You’ll also love how simple these cupcakes are to make – even if you’re not an experienced baker!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried culinary lavender
For the Lavender Buttercream Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon dried culinary lavender
- ¼ teaspoon vanilla extract
- Optional: a drop or two of purple food coloring
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Getting everything ready beforehand will make the baking process smooth and enjoyable.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, resulting in a light and fluffy cupcake.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a tender crumb.
Step 4: Add Eggs
Beat in the eggs one at a time, mixing well after each addition. This helps to emulsify the batter and creates a smooth consistency.
Step 5: Incorporate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cupcakes.
Step 6: Add Lemon and Lavender
Stir in the lemon juice, lemon zest, and dried culinary lavender. This adds the signature lemon lavender flavor to the cupcakes.
Step 7: Fill Cupcake Liners
Fill each cupcake liner about ¾ full. This allows the cupcakes to rise without overflowing.
Step 8: Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s important that the cupcakes are completely cool before frosting.
Step 10: Make the Lavender Buttercream Frosting
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Step 11: Add Milk, Lavender and Vanilla
Add the milk, dried culinary lavender, and vanilla extract and beat until smooth. If desired, add a drop or two of purple food coloring for a lovely hue.
Step 12: Frost the Cupcakes
Once the cupcakes are completely cool, frost them with the lavender buttercream frosting. You can use a piping bag for a decorative swirl or simply spread the frosting with a knife.
Serving Suggestions
These Lemon Lavender Cupcakes are wonderful on their own, but they also pair beautifully with a cup of herbal tea. Consider serving them at a bridal shower, afternoon tea party, or any special occasion where you want to add a touch of elegance.
For presentation, garnish the cupcakes with a sprinkle of dried lavender buds or a thin slice of lemon. Arrange them on a pretty cake stand or serving platter to create a visually stunning display.
Storage and Reheating
To store, place the frosted cupcakes in an airtight container at room temperature for up to 2 days. If you need to store them longer, you can refrigerate them for up to 5 days, but keep in mind that the frosting may harden slightly.
I don’t recommend reheating these cupcakes, as they are best enjoyed at room temperature.
Key Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
Required Equipment:
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Wire rack
Lemon Lavender Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried culinary lavender
- ½ cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon dried culinary lavender
- ¼ teaspoon vanilla extract
- Optional: a drop or two of purple food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon juice, lemon zest, and dried culinary lavender.
- Fill each cupcake liner about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the milk, dried culinary lavender, and vanilla extract and beat until smooth. If desired, add a drop or two of purple food coloring for a lovely hue.
- Once the cupcakes are completely cool, frost them with the lavender buttercream frosting.