Name: Lemon Lavender Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup milk, room temperature; 1/4 cup sour cream, room temperature; 1 cup granulated sugar; 1 Tablespoon lemon zest (approximately 1 large lemon); 1/2 cup unsalted butter, room temperature; 2 large eggs, room temperature; 1/4 cup fresh lemon juice (approximately 1 1/2 large lemons); 1 teaspoon pure vanilla extract; 1 cup unsalted butter, room temperature; 3-4 cups powdered sugar; 1-2 teaspoons ground dried lavender (culinary grade); 2-3 Tablespoons milk, room temperature; 1 teaspoon pure vanilla extract; Pink and violet food coloring (optional); Lavender buds for garnish (optional)

Jump to Recipe· 4.1 from 89 reviews

If you love bright, fresh flavors with a touch of floral elegance, then the Lemon Lavender Cupcakes Recipe is about to become your new obsession. These cupcakes combine the sunny zing of fresh lemon with the delicate, fragrant notes of culinary lavender, resulting in a perfect balance of tart and sweet. Every bite delivers a moist, tender crumb topped with a creamy, subtly scented buttercream that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or just craving a treat that feels like a warm hug, this recipe is a total showstopper that’s surprisingly simple to make.

Ingredients You’ll Need

The image shows baking ingredients arranged neatly on a white marbled surface. At the center left, a white plate holds a stick of pale yellow butter, a small glass bowl of white sugar, and two sprigs of lavender. Near it, two brown eggs sit side by side. To the center right, two bright yellow lemons are placed next to a small glass bowl of thick white cream and a small glass container with dark brown vanilla extract. Toward the bottom left is a clear bowl full of white flour, and nearby is a glass measuring jug with a small amount of white milk inside. Small white and yellow flowers are scattered along the edges of the scene. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but absolutely crucial for nailing the perfect texture, taste, and irresistible aroma of your Lemon Lavender Cupcakes Recipe. Each one plays a special role in making these cupcakes light, flavorful, and beautifully balanced.

1 1/2 cups all-purpose flour: Provides the structure and tender crumb that every cupcake needs.
2 teaspoons baking powder: Helps give the cupcakes a lovely rise and fluffy texture.
1/4 teaspoon salt: Enhances flavors and balances the sweetness.
1/4 cup milk (room temperature): Adds moisture and softness to the batter.
1/4 cup sour cream (room temperature): Keeps the cupcakes extra moist and adds a slight tangy note.
1 cup granulated sugar: Sweetens the cupcakes and works with lemon zest to infuse flavor.
1 Tablespoon lemon zest (about 1 large lemon): Bursts of bright citrus flavor with every bite.
1/2 cup unsalted butter (room temperature): Creates richness and tenderness in the cupcakes.
2 large eggs (room temperature): Bind the ingredients together and add moisture.
1/4 cup fresh lemon juice (about 1 1/2 large lemons): Brings a fresh, tangy kick that’s essential for that lemony punch.
1 teaspoon pure vanilla extract: Adds depth and warmth to the overall flavor.
1 cup unsalted butter (room temperature) for buttercream: The creamy base for luscious frosting.
3-4 cups powdered sugar: Sweetens and thickens the buttercream to perfect consistency.
1-2 teaspoons ground dried lavender (culinary grade): Provides the signature floral note without overpowering.
2-3 Tablespoons milk (room temperature): Adjusts buttercream texture to smooth and spreadable.
1 teaspoon pure vanilla extract: Enhances the butterfly complexity of the frosting.

How to Make Lemon Lavender Cupcakes Recipe

Step 1: Prepare Your Ingredients and Oven

Start by measuring out all your ingredients and preheating the oven to 350 degrees Fahrenheit. Line a standard cupcake tin with cupcake liners to ensure your cupcakes release easily after baking. Mise en place sets you up for a smooth baking experience!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This step evenly distributes your leavening and seasoning, which is key for a consistent texture throughout every cupcake.

Step 3: Mix Wet Ingredients

In a measuring cup, mix the milk and sour cream together until smooth. This blend adds beautiful moisture and a slight tang that balances the sweetness perfectly.

Step 4: Infuse Sugar with Lemon Zest

Grab a bowl and toss the granulated sugar and lemon zest together. Rub them between your fingers for about a minute so that the sugar really absorbs that fresh lemon aroma, infusing the cupcakes with natural citrus flavor from the get-go.

Step 5: Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment, beat the room temperature butter with your lemon sugar mixture on medium speed until it’s light and fluffy, about 2 to 3 minutes. This aeration step results in wonderfully tender cupcakes. Remember to scrape down the sides once during mixing to ensure everything blends evenly.

Step 6: Incorporate Eggs, Lemon Juice, and Vanilla

Add the eggs one at a time into the creamed butter mixture, mixing well after each addition. Then pour in the fresh lemon juice and vanilla extract, beating until fully combined. This builds your flavor base and gives your cupcakes that signature zingy brightness combined with a hint of warmth.

Step 7: Alternate Adding Dry and Wet Ingredients

Gradually add the flour mixture and the milk-sour cream mixture to your batter in alternating batches, starting and ending with the flour. Mix gently until just combined — overmixing can lead to dense cupcakes, so be kind and keep it light.

Step 8: Fill Liners and Bake

Divide the batter evenly into the 12 lined cupcake cups, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely in the cupcake pan set on a wire rack to keep their tender crumb intact.

Step 9: Make the Lavender Buttercream

While the cupcakes cool, get your lavender buttercream ready. Lightly crush dried culinary lavender buds using a rolling pin inside a zip-top bag for a subtle yet fragrant infusion in your frosting. Beat the butter in your mixer on medium until creamy, then mix in the ground lavender and vanilla extract. Slowly add powdered sugar and milk, alternating as needed to reach your desired consistency. Taste and adjust lavender and sweetness to your liking, finishing with a pinch of salt to balance. Optionally, add a touch of pink and violet food coloring for a whimsical pastel look.

Step 10: Frost and Garnish

Fill a piping bag with your lavender buttercream and elegantly swirl it over each cooled cupcake. Starting at the center and spiraling upwards with medium pressure creates a perfect frosting crown. For extra charm, garnish with a sprinkle of dried lavender buds if you like.

How to Serve Lemon Lavender Cupcakes Recipe

A clear glass bowl filled with a thick, light purple whipped cream that has a soft, fluffy texture with swirls and peaks all around the inside surface. Above the bowl, there is a white plate holding two small jars of dark red and black coloring with three thin wooden sticks resting on it, some purple coloring on the sticks, and a small sprig of lavender. The scene is set on a white marbled texture surface with small white and yellow flowers scattered around, giving a fresh and natural touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh or dried lavender sprigs add the perfect delicate floral touch and instantly elevate presentation. A thin lemon zest twist or a light dusting of powdered sugar can also brighten the look without overpowering the subtle flavors.

Side Dishes

Pair these cupcakes with a simple, refreshing beverage like iced chamomile tea or a sparkling lemon water for a balanced afternoon treat. They also work wonderfully alongside light salads or fruit plates at a springtime brunch.

Creative Ways to Present

Serve these cupcakes on a tiered cake stand for an elegant tea party vibe. Place edible flower petals around the base or serve in delicate pastel wrappers to complement the soft floral notes. Personalize further with hand-tied ribbons around the cupcake liners for special occasions.

Make Ahead and Storage

Storing Leftovers

Your Lemon Lavender Cupcakes Recipe keeps best in an airtight container at room temperature for up to 2 days. If your kitchen is warm, it’s better to refrigerate them to maintain freshness, but remember to bring them back to room temperature before serving so the buttercream is soft and luscious.

Freezing

To freeze, place unfrosted cupcakes in a single layer on a baking sheet until solid, then transfer to a sealed freezer bag or container. You can also freeze frosted cupcakes carefully in an airtight container, but it’s ideal to thaw them slowly to preserve texture and flavor. They can last in the freezer for up to 3 months.

Reheating

Bring cupcakes to room temperature before eating if refrigerated or frozen. For an extra fresh feel, pop unfrosted cupcakes into a 300°F oven for 5-7 minutes to warm. Avoid heating frosted cupcakes to protect the delicate buttercream.

FAQs

Can I use dried lavender instead of fresh for the buttercream?

Yes, culinary-grade dried lavender is perfect for infusing the buttercream with that signature floral aroma. Just be sure to grind it finely so the texture remains smooth and no overpowering bites appear.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream on hand, plain Greek yogurt is a fantastic substitute. It adds similar moisture and tang without significantly changing the texture or flavor.

Is it necessary to use room temperature ingredients?

Room temperature ingredients mix more evenly and create a smoother batter, resulting in lighter cupcakes. Cold ingredients can lead to uneven mixing and dense texture, so it’s worth the little extra prep time.

How do I know when the cupcakes are done baking?

The best test is inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, your cupcakes are perfectly baked. Also, they should spring back gently when touched on top.

Can I make these cupcakes vegan or dairy-free?

With some ingredient swaps like vegan butter, plant-based yogurt instead of sour cream, and a flax egg or commercial egg replacer, you can adapt this Lemon Lavender Cupcakes Recipe to fit vegan or dairy-free diets. Keep in mind the texture may vary slightly.

Final Thoughts

Making this Lemon Lavender Cupcakes Recipe is like inviting a little sunshine and floral bliss into your kitchen and onto your plate. The blend of citrus brightness with gentle lavender notes creates a truly memorable dessert that’s perfect for sharing—or savoring all by yourself. I can’t recommend this recipe enough if you want something both elegant and genuinely comforting. Go ahead, whip up a batch and watch these cupcakes work their charming magic!