Lemon Lavender Cupcakes Recipe

Introduction

These Lemon Lavender Cupcakes combine bright citrus flavors with the delicate floral notes of lavender, creating a unique and refreshing treat. Perfect for springtime gatherings or a special dessert, they offer a light, moist texture topped with a creamy, fragrant frosting.

Ingredients

• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 3 large egg whites, room temperature
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon water
• 3 tablespoons fresh lemon juice (1–2 lemons)
• 1/2 cup salted butter (for frosting)
• 1/2 cup shortening
• 4 cups powdered sugar
• 2–3 tablespoons water or milk
• 1/2 teaspoon vanilla (for frosting)
• 1 1/4 teaspoon lavender extract
• Violet gel paste color, optional
• Lavender flowers, for garnish
• 6–7 lemon slices, cut in half, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: In a large bowl, cream the unsalted butter and sugar together until light and fluffy, about 3 to 4 minutes.
3. Step 3: Add the sour cream, vanilla extract, and grated lemon zest; mix until fully combined.
4. Step 4: Add the egg whites in two batches, mixing well after each addition.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Step 6: In a small cup, combine the milk, water, and fresh lemon juice.
7. Step 7: Add half of the dry ingredients to the wet batter and mix until just combined.
8. Step 8: Pour in the milk mixture and mix thoroughly.
9. Step 9: Add the remaining dry ingredients and stir until the batter is smooth.
10. Step 10: Fill each cupcake liner about 3/4 full and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean.
11. Step 11: Let the cupcakes cool in the pan for 2 to 3 minutes, then transfer to a wire rack to cool completely.
12. Step 12: To make the frosting, beat the salted butter and shortening together until creamy.
13. Step 13: Add half of the powdered sugar and beat until smooth and fluffy.
14. Step 14: Mix in the vanilla and lavender extracts along with 2 tablespoons of milk or water.
15. Step 15: Add the remaining powdered sugar and continue beating, adding more liquid if needed to reach desired consistency.
16. Step 16: If using, tint the frosting with violet gel paste for a lovely color.
17. Step 17: Pipe the frosting onto the cooled cupcakes and garnish with fresh lavender flowers and halved lemon slices.

Tips & Variations

• Use fresh lemon zest and juice for the brightest lemon flavor.
• If you don’t have lavender extract, try substituting with vanilla or a light honey flavor.
• For a lighter frosting, replace half the shortening with butter or cream cheese.
• Make sure egg whites are at room temperature to achieve better volume and texture.
• Experiment with food coloring to create a pastel palette perfect for spring or tea parties.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow chilled cupcakes to come to room temperature before serving. If refrigerated, bring them out about 30 minutes before enjoying for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Whole eggs will change the texture slightly, making cupcakes denser and less airy. The recipe calls for egg whites to keep the cupcakes light and fluffy.

How do I prevent the frosting from being too runny?

If the frosting is too soft, add more powdered sugar a little at a time until it firms up. Chill the frosting briefly if needed before piping to help it hold its shape better.

Lemon Lavender Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

Delightfully fragrant Lemon Lavender Cupcakes combine zesty lemon flavors with delicate lavender frosting for a perfect spring or summer treat. These moist cupcakes feature bright lemon zest and juice in the batter, topped with a creamy, floral lavender buttercream that makes for an elegant and refreshing dessert.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Lemon Cupcakes:

• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 3 large egg whites, room temperature
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon water
• 3 tablespoons fresh lemon juice (1–2 lemons)

For the Lavender Frosting:

• 1/2 cup salted butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 2–3 tablespoons water or milk
• 1/2 teaspoon vanilla extract
• 1 1/4 teaspoons lavender extract
• Violet gel paste color, optional
• Lavender flowers for garnish
• 6–7 lemon slices, cut in half for garnish

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to get ready for baking.
2. Cream butter and sugar: Beat the unsalted butter and sugar together until the mixture is light and fluffy, about 3 to 4 minutes, which helps create a tender cupcake.
3. Add sour cream, vanilla, and lemon zest: Mix in the sour cream, vanilla extract, and grated lemon zest until everything is combined evenly for fresh citrus flavor.
4. Add egg whites in batches: Incorporate the egg whites in two batches, mixing well after each addition to ensure a smooth batter.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Mix liquid ingredients: In a small cup, blend the milk, water, and fresh lemon juice to prepare the wet mixture.
7. Add half dry ingredients to wet batter: Gradually add half of the dry flour mixture into the wet batter and mix thoroughly.
8. Add milk mixture: Pour in the combined milk, water, and lemon juice mixture, mixing well to evenly distribute flavors and liquids.
9. Add remaining dry ingredients: Finish by folding in the rest of the dry ingredients and mixing until the batter becomes smooth and uniform.
10. Fill liners and bake: Spoon the batter into liners, filling each about 3/4 full, then bake in the preheated oven for 15 to 17 minutes until a toothpick inserted comes out clean.
11. Cool cupcakes: Let the cupcakes cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely before frosting.
12. Prepare frosting base: Beat together the salted butter and shortening for the frosting until creamy.
13. Add powdered sugar in stages: Mix in half of the powdered sugar and beat until smooth and well combined.
14. Add extracts and liquid: Stir in the vanilla and lavender extracts along with 2 tablespoons of milk or water, mixing well.
15. Add remaining powdered sugar: Add the rest of the powdered sugar and adjust consistency by adding more milk or water as needed for piping.
16. Tint frosting: Optionally, tint the frosting with violet gel paste color to give it a beautiful lavender hue.
17. Pipe and garnish cupcakes: Frost the cooled cupcakes with the lavender frosting using a piping bag, then decorate each with a sprig of lavender flowers and half a lemon slice for visual appeal and extra flavor.

Notes

• Ensure egg whites are at room temperature for better volume and incorporation.
• Do not overmix batter once dry ingredients are added to maintain cupcake tenderness.
• Use fresh lemon juice and zest for the most vibrant lemon flavor.
• If lavender extract is unavailable, use dried lavender steeped in milk, then strain before adding to frosting.
• To store, keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
• Bring refrigerated cupcakes to room temperature before serving for best texture.

Keywords: lemon cupcakes, lavender frosting, floral cupcakes, spring desserts, homemade cupcakes, lemon dessert, lavender buttercream