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Lemon Lavender Cupcakes

Elegant and light cupcakes featuring bright lemon zest, subtle culinary lavender, and a fluffy lemon buttercream frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, French Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 1 tbsp dried culinary lavender finely ground
  • 1 tbsp poppy seeds optional
  • 1 cup granulated sugar
  • 1 tbsp fresh lemon zest zest of about 1 large lemon
  • 0.5 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 0.5 cup whole milk room temperature
Lemon Buttercream
  • 1 cup unsalted butter room temperature
  • 3.5 cups powdered sugar sifted
  • 2-3 tbsp fresh lemon juice
  • 0.5 tsp vanilla extract
  • 1 pinch yellow food coloring optional
  • 12 sprigs dried lavender for garnish

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Spice grinder or mortar and pestle

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a small food processor or using a mortar and pestle, grind the culinary lavender until fine. In a large bowl, use your fingers to rub the ground lavender and lemon zest into the granulated sugar until fragrant.
  3. Add the softened butter to the sugar mixture and beat on medium-high for 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract and lemon juice.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  6. With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide batter evenly among liners. Bake for 16-18 minutes until a toothpick inserted comes out clean. Cool completely.
  8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, and vanilla. Beat on high for 3 minutes until fluffy.
  9. Pipe or spread the frosting onto the cooled cupcakes. Garnish each with a sprig of dried lavender.

Notes

Ensure you are using 'culinary grade' lavender to avoid a soapy taste. Cupcakes can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.