Fresh and Fluffy Lemon Lavender Cupcakes (Printable Version)

Bright, tender cupcakes infused with zesty lemon and subtle floral lavender. A delightful spring dessert perfect for tea parties and gatherings.

# What You'll 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 Make It:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - In a small bowl, combine milk and lavender buds. Let steep for 10 minutes, then strain to remove buds if desired.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, 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 the dry ingredients and lavender-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
07 - Divide the batter evenly among the 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. Let cupcakes cool in the pan for 5 minutes, then transfer to a 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 a sprinkle of extra lavender buds or lemon zest, if desired.

# Expert Insights:

01 -
  • The lemon cuts through the floral lavender so nothing tastes like perfume or soap
  • These cupcakes stay incredibly moist for days, which is rare for delicate cakes
  • They look impressive but come together with straightforward techniques you already know
  • The flavor profile feels sophisticated without being pretentious or fussy
02 -
  • Culinary lavender is non-negotiable here since other varieties can taste bitter or soapy
  • Overbaking even by a couple minutes will dry these out, so start checking at 18 minutes
  • These cupcakes actually taste better the next day as the lavender flavor develops more fully
  • The frosting can be made ahead and stored in the refrigerator for up to a week
03 -
  • Grate your lemon zest before juicing the lemons, or you'll struggle to get any zest at all
  • Room temperature ingredients blend together seamlessly, so don't rush this step
  • Don't frost warm cupcakes or the frosting will melt right off into a sad puddle

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