Floral, bright, and refreshing, lavender-lemon cupcakes are a treat that feels straight out of a boutique bakery.
Soft lemony cake is paired with lightly scented lavender frosting, giving a sophisticated aroma and delicate flavor to every bite.
Try making lavender-lemon cupcakes and enjoy the subtle, refreshing flavors that bring a touch of elegance to any dessert table.
How to Make Lavender Lemon Cupcakes
These cupcakes are simple to make yet feel fancy, ideal for brunches, afternoon tea, or gifting to someone special.
A light sprinkle of lavender buds or zest adds charm and visual appeal.
How to Get Your Lavender Lemon Cupcakes Just Right
1. Use Room-Temperature Ingredients
Ensure your butter, egg white, and buttermilk are at room temperature. This helps the batter mix evenly and produces a light, tender cupcake.
2. Zest the Lemon Properly
Only zest the yellow part of the peel; the white pith is bitter. Rubbing the zest into sugar releases essential oils for more vibrant lemon flavor.
3. Measure Flour Correctly
Spoon and level the flour instead of scooping directly to avoid dense cupcakes.
Baking Tips
Don’t overmix the batter: Once the wet and dry ingredients are combined, mix just until incorporated. Overmixing can make cupcakes dense or tough.
Check for doneness early: Start checking cupcakes a few minutes before the minimum baking time. They’re done when a toothpick inserted in the center comes out clean and the tops spring back lightly.
Even baking: Rotate your pan halfway through baking to prevent uneven cooking if your oven has hot spots.
Lemon Syrup Tips
Brush while warm: Apply the lemon syrup while the cupcakes are slightly warm to help it soak in evenly and add extra moisture and brightness.
Adjust sweetness – Taste the syrup before brushing; if your lemon is particularly tart, add a little extra sugar to balance the flavor.
Frosting Tips
Beat the butter first: Creaming the butter smooths out lumps and makes it easier to incorporate the powdered sugar for a silky buttercream.
Add color sparingly: A tiny drop of purple gel food coloring enhances the lavender theme without affecting flavor.
Frost at room temperature: Only frost completely cooled cupcakes to prevent melting or sliding buttercream.
Common Mistakes to Avoid
- Overmixing the batter, which leads to tough cupcakes.
- Using lemon zest with pith, creating a bitter taste.
- Brushing lemon syrup on hot cupcakes, which can cause the frosting to slide off.
- Frosting cupcakes before they have fully cooled, causing the buttercream to melt.
Extra Tricks for Flavor & Presentation
Garnish with fresh lavender sprigs or thin lemon slices for a professional and elegant look.
For extra lemon flavor, add a few drops of lemon extract to the batter along with zest.
Mini cupcakes: Reduce baking time to 10–12 minutes for bite-sized treats.
Following these tips ensures your Lavender Lemon Cupcakes come out moist, flavorful, and visually stunning every time.
Lavender-Lemon Cupcakes
4
servings30
minutes40
minutesThis lavender-lemon cupcakes recipe balances floral and citrus flavors in a light, soft, and elegant cupcake perfect for tea time.
Ingredients
- For the Cupcakes
100 g granulated sugar (½ c.)
90 g all purpose flour (¾ c.)
90 g buttermilk (3 oz.) room temperature
41 g unsalted butter (3 tbsp.) cubed, room temperature
32 g vegetable oil (2 ½ tbsp.)
zest of 1 medium lemon (~1 tbsp.)
1 tsp. baking powder
1 tsp. lavender extract
¼ tsp. salt
1 egg white room temperature
- For Lemon Syrup
25 g lemon juice (2 tbsp.)
25 g granulated sugar (2 tbsp.)
- For Lavender Buttercream
200 g powdered sugar (1 ⅔ c.)
113 g unsalted butter (½ c.) room temperature
1 tbsp. heavy cream
½ tsp. lavender extract
small amount of purple food coloring optional
Directions
- For the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 6-cup muffin tin with parchment liners.
- In a medium bowl, combine the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar until it has a moist, sandy texture and the aroma is released.
- Add the flour, baking powder, salt, and cubed butter to the sugar mixture. Using a hand mixer or a stand mixer with a paddle attachment, beat until the butter is fully incorporated and the mixture is smooth with no lumps remaining.
- Stir in the vegetable oil, egg white, lavender extract, and buttermilk. Mix gently until a cohesive batter forms—do not overmix.
- Divide the batter evenly among the prepared cupcake liners. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool slightly before handling.
- For the Lemon Syrup
- Juice the lemon used for zesting to yield approximately 2 tablespoons (25 g) of juice. If needed, adjust by adding an equal amount of sugar.
- Combine the lemon juice and sugar in a small microwave-safe bowl. Heat in 20-second intervals, stirring each time, until the sugar has fully dissolved.
- Once the cupcakes have cooled slightly, poke small holes in the tops with a toothpick and brush the lemon syrup over each cupcake to infuse extra flavor and moisture.
- For the Lavender Buttercream
- In a medium bowl, beat the butter on medium speed for about 1 minute to smooth out any lumps.
- Gradually add the powdered sugar, mixing slowly until fully incorporated.
- Stir in the lavender extract, heavy cream, and purple food coloring (if using). Beat on medium-high speed for 1 additional minute until the frosting is light and fluffy.
- Allow the cupcakes to cool completely to room temperature before frosting. Transfer the buttercream to a piping bag and decorate each cupcake.
- Optionally, garnish with fresh lavender sprigs or thin lemon slices for a beautiful presentation.
Variation Tips
1. Flavor Twists
Citrus swaps: Replace lemon with lime or orange zest and juice for a different bright, tangy flavor while keeping the lavender pairing delicate.
Herbal infusion: Add a pinch of finely chopped fresh thyme or rosemary to the batter for a subtle, aromatic twist.
Lavender alternatives: If lavender extract is too strong or unavailable, substitute with a small amount of vanilla or a floral essence like elderflower.
2. Texture Adjustments
Moist cupcakes: Substitute half the buttermilk with yogurt or sour cream to make the cupcakes extra tender and moist.
Nutty addition: Fold in finely chopped pistachios or almonds for crunch and visual appeal.
Mini cupcakes: Make bite-sized versions by using mini muffin tins; reduce baking time to 10–12 minutes.
3. Frosting Variations
Lighter buttercream: Use half butter and half cream cheese for a tangy, slightly lighter frosting.
Citrus-flavored frosting: Add a teaspoon of lemon or orange zest to the buttercream for extra brightness.
Floral options: Mix in a tiny pinch of dried edible lavender for a textured, aromatic finish.
4. Dietary-Friendly Options
Dairy-free: Use plant-based butter, cream alternatives, and non-dairy milk.
Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend; add an extra ½ tsp baking powder for lift.
Reduced sugar: Slightly reduce sugar in the batter or frosting, or use a granulated sugar substitute suitable for baking.
5. Creative Presentation
Garnish with candied lemon slices or dried edible flowers to elevate the visual appeal.
Pipe the frosting in layered swirls, using two colors for a lavender-to-pale yellow gradient.
Brush a light lavender-sugar glaze over the cupcakes for a glossy, elegant finish.
These variations allow you to personalize the Lavender Lemon Cupcakes to match any flavor preference, dietary need, or occasion while keeping the delicate citrus-lavender essence intact.
Storage Tips
1. Room Temperature
Unfrosted cupcakes can be stored at room temperature in an airtight container for 1–2 days without losing texture or flavor.
Frosted cupcakes are best enjoyed the same day when stored in a cool area. Leaving them uncovered or in a warm spot can soften the buttercream and cause it to lose shape.
2. Refrigeration
Frosted cupcakes should be stored in the refrigerator because the buttercream contains dairy. They will stay fresh for up to 3 days.
Before serving, allow refrigerated cupcakes to sit at room temperature for 15–20 minutes to regain softness and release the full flavor.
3. Freezing
Unfrosted cupcakes: Wrap each cupcake individually in plastic wrap or aluminum foil and place in a freezer-safe container. They can be frozen for up to 2–3 months.
Frosted cupcakes: Freeze on a baking sheet first until the frosting is firm (about 1–2 hours), then carefully transfer to an airtight container to avoid smudging.
Thaw frozen cupcakes in the refrigerator overnight or at room temperature for a few hours. Frosting can be applied after thawing if cupcakes were frozen unfrosted.
4. Packaging Tips
Use airtight containers or tightly sealed boxes to prevent cupcakes from drying out or absorbing odors.
If stacking cupcakes, place parchment or wax paper between layers to protect the frosting.
For transport, a cupcake carrier or box with individual inserts is ideal to keep decorations intact.
Common Mistakes to Avoid
Storing frosted cupcakes uncovered, which can dry the cake or ruin the buttercream.
Freezing without wrapping, which can lead to freezer burn or flavor loss.
Applying frosting to warm cupcakes, which can cause it to melt and slide off.
Following these storage tips ensures your Lavender Lemon Cupcakes remain moist, flavorful, and beautifully decorated, whether enjoyed immediately or prepared in advance.
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FAQs
Can I use dried lavender instead of lavender extract?
Yes, but use it sparingly. Finely grind about ½ teaspoon of culinary-grade dried lavender and steep it in the butter or milk to release flavor. Too much can make the cupcakes taste bitter or soapy.
Can I make these cupcakes dairy-free or vegan?
Absolutely. Substitute plant-based butter and cream alternatives, and use non-dairy milk (almond, oat, or soy). For a vegan version, replace the egg white with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5–10 minutes).
How do I keep the cupcakes moist and tender?
Avoid overmixing the batter and don’t overbake. Use room-temperature ingredients and gently fold dry ingredients into wet ingredients. Brushing the lemon syrup over slightly warm cupcakes also adds moisture and flavor.
How long do these cupcakes stay fresh?
Frosted cupcakes: Refrigerate for up to 3 days. Let them come to room temperature before serving.
Unfrosted cupcakes: Keep in an airtight container at room temperature for 1–2 days.
Both frosted and unfrosted cupcakes can be frozen for 2–3 months if properly wrapped.
Can I decorate the cupcakes in advance for a party?
Yes. Frost the cupcakes and store them in the refrigerator until serving. For longer transport or freezing, chill frosted cupcakes first on a baking sheet, then carefully place in an airtight container to protect the frosting. Bring to room temperature before serving for the best flavor and texture.
