Introduction

These lemon lavender cupcakes blend bright citrus with delicate floral notes for a refreshing springtime treat. Soft and buttery, the cupcakes feature crushed culinary lavender in the batter and a creamy lavender frosting, topped with lemon zest and dried lavender buds.

Lemon Lavender Cupcakes Recipe - Recipe Image

Ingredients

For the cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 tsp finely grated lemon zest
2 tbsp fresh lemon juice
½ cup (120ml) whole milk
1 tbsp dried culinary lavender (crushed lightly)

For the lavender frosting:

1 cup (230g) unsalted butter, room temperature
3–3 ½ cups (360–420g) powdered sugar
2 tbsp heavy cream or milk
½ tsp lavender extract (or 1 tsp lavender syrup)
A drop or two of purple food coloring (optional)
Lemon zest and dried lavender buds, for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes using an electric mixer.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until combined.
Step 5: Add half of the dry ingredients to the wet mixture and mix just until incorporated. Pour in the milk and mix, then add the remaining dry ingredients. Stir until just combined without overmixing.
Step 6: Gently fold in the crushed lavender, making sure it’s evenly distributed throughout the batter.
Step 7: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cupcakes cool completely before frosting.
Step 9: To make the frosting, beat the butter in a large bowl until smooth and creamy. Gradually add powdered sugar, ½ cup at a time, mixing on low speed until incorporated.
Step 10: Stir in the cream, lavender extract, and food coloring if using. Increase speed and beat until smooth and fluffy, about 2 to 3 minutes.
Step 11: Adjust frosting texture as needed—add more powdered sugar for thickness or more cream for softness. Taste and adjust flavor accordingly.
Step 12: Pipe or spread the frosting onto the cooled cupcakes. Garnish with a sprinkle of lemon zest and a few dried lavender buds before serving.

Tips & Variations

Use only culinary-grade dried lavender to avoid bitterness or unwanted flavors.
Lightly crush lavender buds before adding to release aroma and prevent sharp texture.
Adjust lavender amount to taste; 1 tablespoon provides subtle flavor without overpowering lemon.
If you don’t have lavender extract, use food-grade lavender syrup but reduce cream slightly to keep frosting consistency.
Optional purple food coloring can add a pretty lavender hue to frosting but can be omitted for a natural look.
Zest lemon directly over the mixing bowl to capture essential oils and avoid the bitter white pith.

Storage

Store cupcakes in an airtight container. At room temperature, they keep well for up to 2 days in a cool place. Refrigerate for up to 4 days, allowing cupcakes to come back to room temperature before serving. For longer storage, freeze unfrosted cupcakes wrapped tightly for up to 1 month. Thaw in the refrigerator overnight, then frost before serving. Frosted cupcakes can be frozen by freezing uncovered until frosting firms, then wrapped tightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be more potent and moist, which may affect texture and flavor balance. Culinary dried lavender is recommended for the best, subtle flavor and to avoid excess moisture.

What if I don’t have lavender extract or syrup?

You can omit the lavender flavoring in the frosting and still enjoy the floral notes in the cupcakes themselves. Alternatively, try a small amount of vanilla or lemon extract, but keep it minimal to maintain the delicate flavor.

Lemon Lavender Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

These Lemon Lavender Cupcakes combine bright, zesty lemon with subtle floral notes from culinary lavender, creating a soft, buttery cupcake perfect for spring. The cupcakes are topped with a light, creamy lavender frosting, garnished with lemon zest and dried lavender buds for an elegant finish.

Author: Dana
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 12 cupcakes 1x
Category: Cupcakes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cupcakes

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 tsp finely grated lemon zest
2 tbsp fresh lemon juice
½ cup (120ml) whole milk
1 tbsp dried culinary lavender (crushed lightly with a mortar and pestle)

For the Lavender Frosting

1 cup (230g) unsalted butter, room temperature
3–3 ½ cups (360–420g) powdered sugar
2 tbsp heavy cream or milk
½ tsp lavender extract (or 1 tsp lavender syrup)
A drop or two of purple food coloring (optional)
Lemon zest and dried lavender buds, for garnish

Instructions

Preheat the oven: Set oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2 to 3 minutes using an electric mixer.
Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract, lemon zest, and lemon juice until combined.
Combine batter: Add half of the dry ingredients to the wet mixture and mix just until incorporated. Pour in the milk and mix, then add the remaining dry ingredients. Stir until just combined without overmixing.
Fold in lavender: Gently fold in the crushed lavender, making sure it’s evenly distributed throughout the batter.
Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake and cool: Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cupcakes cool completely before frosting.
Make the frosting: In a large bowl, beat the butter until smooth and creamy. Gradually add powdered sugar, ½ cup at a time, mixing on low speed until incorporated.
Add flavor and color: Stir in the cream, lavender extract, and food coloring if using. Increase speed and beat until the frosting is fluffy and smooth, about 2 to 3 minutes.
Adjust texture: If needed, add more powdered sugar for a thicker consistency or more cream for a softer texture. Taste and adjust as desired.
Frost and garnish: Pipe or spread the frosting onto the cooled cupcakes. Garnish with a sprinkle of lemon zest and a few dried lavender buds before serving.

Notes

Use only culinary-grade dried lavender for baking to avoid bitterness or non-edible substances.
Lightly crush the lavender buds before adding to the batter to release oils and prevent harsh texture.
Measure lavender carefully—1 tablespoon provides a subtle flavor without being overpowering.
Lavender extract or syrup should be used sparingly to avoid a soapy taste; adjust cream quantity when using syrup for consistency.
Food coloring is optional and purely for aesthetic purposes.
Zest lemon directly over the mixing bowl to capture citrus oils, avoiding the bitter white pith.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days, bringing them to room temperature before serving.
For make-ahead, frost separately and store cupcakes unfrosted; frosting can be made a day in advance and re-whipped before use.
Frosted cupcakes freeze well: freeze uncovered until frosting firms, then wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Keywords: lemon lavender cupcakes, spring cupcakes, floral cupcakes, lemon cupcakes, lavender frosting, baking cupcakes, dessert recipe