As you may have noticed, I’ve been on a bit of a lavender kick lately (see my Lavender French 75 Mocktail recipe). Another delicious way to enjoy culinary lavender is in the gorgeous Lemon Lavender Cupcakes recipe I’m sharing today! These are soft and fluffy lemon and lavender cupcakes with lemon frosting (though I am also including a variation to make these lemon cupcakes with lavender frosting instead if you prefer). The way these lavender and lemon cupcakes present, they’re perfect for events like bridal and baby showers, or for a spring holiday brunch (like Easter). I can’t wait for you to try these lavender lemon cupcakes!! Trust me, they’re as yummy as they are pretty!
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More cupcake inspiration like these lavender lemon cupcakes
Want more cupcake recipes and ideas like these lavender and lemon cupcakes? Check out these popular recipes and cupcake decorating ideas:
- Instant Pot Mini Funfetti Cupcakes
- SpongeBob Krabby Patty Cupcakes
- 8 Easy Cupcake Decorating Ideas
- Easy Valentine’s Day Cupcake Decorations
- Shamrock Cupcakes (St. Patrick’s Day Cupcakes)
- Easy Spring Cupcake Decorating Ideas
- Easy Fall Cupcake Decorating Ideas
- Easy DIY Cupcake Toppers
- DIY Edible Cupcake Toppers
What you need to make this lavender cupcakes recipe
To make this lemon lavender cupcakes recipe, you’ll need the following ingredients:
- ½ cup butter*
- 1 tablespoon dried lavender*
- 1 egg
- ¾ cup milk
- 1 teaspoon lemon extract
- ½ cup granulated sugar
- 1 ½ cups flour
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4-5 cups powdered sugar
- 1 cup butter, softened
- 2 tablespoons milk
- 2 tablespoons lemon juice
- Optional Garnishes: Lemon wedges, additional dried lavender
*You can use 1 teaspoon of lavender extract in place of cooking dried lavender in the butter if preferred.
variation: How to make lemon cupcakes with lavender frosting (instead of lemon frosting):
If you’d like to try lemon cupcakes with lavender frosting instead of lemon frosting, you can do so by using 1 teaspoon of lavender extract in place of the lemon juice. However, this variation will also require another tablespoon of milk. This lavender cupcakes recipe turns out great with either flavor of frosting, so feel free to try either or both!
How to make lemon lavender cupcakes with lemon frosting
To make these lavender cupcakes with lemon frosting, start by preheating the oven to 350 degrees F and lining a 12-cup muffin pan with cupcake liners.
Make lavender butter by melting the butter in a small saucepan on low heat. Add the dried lavender and cook on low until the lavender becomes fragrant (about 3-5 minutes), watching and stirring occasionally so the butter does not burn.
Strain the butter through a fine mesh strainer into a small bowl.
Discard the lavender from the lavender butter.
In a medium mixing bowl, whisk together the lavender butter, egg, milk, and lemon extract until combined.
Mix the sugar into the lavender cupcakes batter until dissolved.
Next, slowly add in the flour, lemon zest, baking powder, and salt until just combined.
Fill each cupcake liner ¾ of the way with the lavender lemon cupcakes batter. Bake in the preheated oven for 20 minutes, or until a knife comes out clean. Remove the Lemon Lavender Cupcakes from the pan and cool on a wire rack for at least 30 minutes.
While the lavender and lemon cupcakes are cooling, prepare the lemon frosting.
In a medium bowl, cream together the powdered sugar, the additional cup of softened butter, milk, and lemon juice with an electric mixer until smooth.
Pipe or spread the frosting onto the cooled Lemon Lavender Cupcakes. Optional: Garnish the lavender lemon cupcakes with lemon wedges and/or a sprinkle of dried lavender.
The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. If making them in advance and storing, allow the Lemon Lavender Cupcakes to come to room temperature before eating.
I can not get over how pretty these lavender cupcakes with lemon frosting come out once garnished! They’re perfect for a bridal or baby shower, or a chic brunch (especially when served with my my Lavender French 75 Mocktail recipe).
Here’s the detailed Lemon Lavender Cupcakes recipe! I hope you enjoy them!
Lemon Lavender Cupcakes
How gorgeous is this Lemon Lavender Cupcakes recipe?! These are soft and fluffy lemon and lavender cupcakes with lemon frosting. The way these lavender and lemon cupcakes present, they're perfect for events like bridal and baby showers, or for a spring brunch. These lavender lemon cupcakes are as yummy as they are pretty!
Ingredients
For the Lemon Lavender Cupcakes:
- ½ cup butter
- 1 tablespoon dried lavender
- 1 egg
- ¾ cup milk
- 1 teaspoon lemon extract
- ½ cup granulated sugar
- 1 ½ cups flour
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Lemon Frosting:
- 4-5 cups powdered sugar
- 1 cup butter, softened
- 2 tablespoons milk
- 2 tablespoons lemon juice
Optional Garnishes:
- Lemon wedges
- Additional dried lavender
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners and set aside.
- Melt the butter in a small saucepan on low heat. Add the dried lavender and cook on low until lavender becomes fragrant, about 3-5 minutes, stirring occasionally so the butter does not burn.
- Strain the butter through a fine mesh strainer into a small bowl. Discard the lavender.
- In a medium mixing bowl, whisk together the butter, egg, milk, and lemon extract until combined. Mix in the sugar until dissolved.
- Slowly add in the flour, lemon zest, baking powder, and salt until just combined.
- Fill each cupcake liner ¾ of the way with batter. Bake in the preheated oven for 20 minutes, or until a knife comes out clean. Remove the cupcakes from the pan and cool on a wire rack for at least 30 minutes.
- In a medium bowl, cream together the powdered sugar, the additional cup of softened butter, milk, and lemon juice with an electric mixer until smooth. Pipe or spread the frosting onto the cupcakes.
- Optional: Garnish with lemon wedges and/or a sprinkle of dried lavender.
Notes
- You can use 1 teaspoon of lavender extract in place of cooking the dried lavender in the butter if preferred.
- You can also make lavender frosting instead of lemon frosting by using 1 teaspoon of lavender extract instead of the lemon juice. If doing this option, it will also require another tablespoon of milk.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Allow the Lemon Lavender Cupcakes to come to room temperature before eating.
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