Lemon Lavender Cupcakes are the ultimate springtime treat, combining the bright zest of lemon with the delicate floral notes of lavender. Soft, moist, and topped with creamy lavender buttercream, these cupcakes are perfect for brunches, tea parties, or any special occasion. With easy-to-follow steps, even beginner bakers can create this elegant dessert.
Why You’ll Love This Recipe
These cupcakes are light, fluffy, and bursting with flavor. The lemon adds a tangy freshness, while the lavender frosting provides a subtle, fragrant twist. They’re not only delicious but also visually stunning, topped with fresh lemon slices and edible lavender flowers.
Key highlights:
- Easy-to-make lemon cupcake base
- Creamy lavender buttercream frosting
- Perfect for spring and summer celebrations
- Makes 12–14 cupcakes, ideal for gatherings
Ingredients
For the Lemon Cupcakes:
- 6 tbsp unsalted butter, room temperature
- 3/4 cup sugar
- 6 tbsp sour cream
- 1/2 tsp vanilla extract
- 1 tbsp grated lemon zest
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1 tbsp water
- 3 tbsp fresh lemon juice (1–2 lemons)
For the Lavender Frosting:
- 1/2 cup salted butter
- 1/2 cup shortening (or additional butter for all-butter frosting)
- 4 cups powdered sugar
- 2–3 tbsp water or milk
- 1/2 tsp vanilla extract
- 1 1/4 tsp lavender extract
- Violet gel paste color (optional)
- Lavender flowers and lemon slices for garnish
Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
- Add sour cream, vanilla extract, and lemon zest, mixing until well combined.
- Mix in the egg whites in two batches, scraping down the bowl to ensure even incorporation.
- Combine the dry ingredients in a separate bowl. In a measuring cup, mix milk, water, and lemon juice.
- Gradually add half of the dry ingredients to the batter, mix, then add the milk mixture. Follow with the remaining dry ingredients. Mix until smooth but avoid overmixing.
- Fill cupcake liners ¾ full and bake for 15–17 minutes, or until a toothpick comes out with a few crumbs. Let cool completely on a wire rack.
Step 2: Make the Lavender Frosting
- Beat butter and shortening together until smooth.
- Add half of the powdered sugar, mix, then add 2 tbsp of water or milk and the vanilla and lavender extracts.
- Incorporate the remaining powdered sugar and adjust consistency with extra liquid if needed. Add violet gel paste for a soft purple hue.
- Pipe frosting onto cooled cupcakes using a star tip. Top each with a sprig of lavender and half a lemon slice.
Tips for Perfect Lemon Lavender Cupcakes
- Butter & eggs at room temperature: Ensures smooth, airy batter.
- Do not overmix: Keeps cupcakes light and fluffy.
- Use fresh lemon juice: Avoid bottled juice for the best flavor.
- Decorate just before serving: Keeps lavender flowers fresh and vibrant.
Storage Instructions
- Room temperature: 1–2 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Cupcakes (without frosting) up to 3 months
Frequently Asked Questions
Can I make the frosting all butter?
Yes! Replace the 1/2 cup shortening with 1/2 cup salted butter for an all-butter version.
Can I use dried lavender?
Only use culinary-grade dried lavender sparingly; it can be stronger than extract and may alter the taste.
Are these cupcakes gluten-free?
Not in the current recipe, but you can substitute with a gluten-free all-purpose flour blend.
Final Thoughts
Lemon Lavender Cupcakes are the perfect balance of citrusy tang and floral sweetness. They’re visually stunning and taste just as good as they look. Ideal for Easter, Mother’s Day, bridal showers, or simply to enjoy as a gourmet homemade treat.
