Fresh Lemon Lavender Cupcakes (Printable)
Bright, aromatic cupcakes with tender crumb infused with zesty lemon and subtle floral lavender notes
# 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 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. This step is optional but recommended for enhanced lavender flavor.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
04 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes using an electric mixer.
05 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
06 - Alternately add dry ingredients and milk (or lavender-infused milk) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
07 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
08 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to 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 to achieve desired consistency.
10 - Frost cooled cupcakes and garnish with a sprinkle of extra lavender buds or lemon zest if desired.
# Expert Suggestions:
01 -
- These cupcakes taste like sunshine and garden afternoons all wrapped up in sweet, tender perfection
- The lavender is subtle enough that even skeptics end up reaching for seconds
02 -
- Culinary lavender is different from the stuff in your garden, and using the wrong kind will ruin everything
- Overmixing the batter after adding flour creates tough, dense cupcakes instead of fluffy clouds
03 -
- Room temperature ingredients mix together more evenly and create a finer crumb texture
- Grate your lemon zest before juicing the lemon, it is so much easier that way