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Lemon Lavender Cupcakes Recipe

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4.1 from 89 reviews

Delight in these light and fluffy Lemon Lavender Cupcakes, featuring a zesty lemon-infused batter and topped with a fragrant lavender buttercream frosting. Perfectly balanced with a hint of floral notes, these cupcakes are an elegant treat for any occasion.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes

Ingredients

For the Lemon Cupcakes

  • 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

For the Lavender Buttercream

  • 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)

Instructions

  1. Mise en place: Measure and prepare all ingredients. Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners to prepare for baking.
  2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
  3. Combine wet ingredients: In a separate measuring cup, mix the milk and sour cream together until well blended.
  4. Infuse the sugar with lemon zest: Place the granulated sugar and lemon zest in the bowl of a stand mixer. Rub them together between your fingers for about one minute to release the lemon oils, enhancing the flavor.
  5. Cream butter and sugar: Add the unsalted butter into the stand mixer bowl with the infused sugar. Using the paddle attachment, beat on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Stop once to scrape down the sides of the bowl to ensure even mixing.
  6. Add eggs and flavorings: Beat in the eggs one at a time until fully incorporated. Then add the fresh lemon juice and vanilla extract, mixing until combined. Scrape the bowl as needed to ensure everything is evenly mixed.
  7. Combine dry and wet mixtures: Gradually add the flour mixture and the milk-sour cream mixture in alternating batches to the batter, starting and ending with the flour mixture. Mix only until just combined to keep the cupcakes tender and light.
  8. Fill cupcake liners: Spoon the batter evenly into the 12 prepared cupcake liners, filling each about two-thirds full to allow for proper rising.
  9. Bake and cool: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the cupcake pan set on a wire rack.
  10. Prepare lavender buttercream: While cupcakes cool, grind dried lavender buds by placing them in a zip-top bag and crushing with a rolling pin. In a clean mixing bowl with the paddle attachment, beat the butter on medium speed until creamy (about 1 minute).
  11. Add lavender and vanilla: Stir in 1 teaspoon of the ground lavender along with the vanilla extract. Continue mixing until fully incorporated and creamy, about another minute.
  12. Incorporate powdered sugar and milk: Add 3 1/2 cups (about 400g) powdered sugar and 2 Tablespoons milk to the butter mixture. Beat on low speed for 30 seconds, then increase speed to medium-high and beat for 2 minutes. Scrape down the sides and bottom of the bowl thoroughly.
  13. Adjust frosting consistency and flavor: If the frosting is too thin, add powdered sugar up to 1/2 cup more, 1/4 cup at a time. If too thick, add more milk in 1/2 Tablespoon increments. Add more lavender (up to 1 additional teaspoon) if needed and a pinch of salt (1/8 teaspoon) if it tastes overly sweet. Beat and taste frequently to finalize flavor and texture.
  14. Color the frosting: Optional: Add a small amount of pink and violet food coloring (using a toothpick to control quantity) to achieve a soft pastel lavender shade. Mix until evenly colored.
  15. Frost the cupcakes: Fill a piping bag with the prepared buttercream. Starting in the center of each cooled cupcake, pipe a swirl upwards using medium pressure. Garnish with whole lavender buds if desired for an elegant finish.

Notes

  • Use room temperature ingredients for optimal batter consistency and cupcake texture.
  • Be careful not to overmix the batter once dry ingredients are added to avoid dense cupcakes.
  • Ground lavender is culinary-grade and should be used sparingly for a pleasant floral note without bitterness.
  • Adjust frosting thickness by varying powdered sugar and milk gradually for best results.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Allow refrigerated cupcakes to return to room temperature before serving for best taste and texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-lavender-cupcakes-recipe/