Dollop of Dough

Lemon Lavender Cupcakes

Fluffy lemon cupcakes topped with smooth, creamy lavender frosting.

Calling all lemon lovers- these lemon lavender cupcakes are for you! The lemon sponge is soft and fluffy. It's topped with a creamy lavender frosting for a floral flavor.


Flour, sugar, baking powder, salt, large eggs, lemon zest, lemon juice, vanilla extract, and buttermilk.

Add the flour, sugar, baking powder, and salt to a large mixing bowl. Give the ingredients a quick mix with a hand mixer or stand mixer fitted with the paddle attachment on low.

Step 1

Turn off the mixer and add in the softened unsalted butter. Mix on low until the texture is sandy and no large clumps of butter remain.

Step 2

Add the eggs, lemon zest, lemon juice, and vanilla. Mix on low until a rough batter begins to form.

Step 3

With the mixer running on low, pour in the buttermilk. Keep mixing until a thinner, cohesive batter forms with no extra puddles of milk.

Step 4

Fill a 12-well cupcake pan with liners. Fill each liner 3/4 of the way full and bake at 350°F/180°C for 18-20 minutes or until the tops of the cupcakes bounce back when lightly touched.

Step 5

Let the cupcakes cool to room temperature, frost with lavender buttercream, and enjoy! Want to make these cupcakes? Check out the full recipe at: