Lemon Lavender Cupcakes
These lemon lavender cupcakes are the perfect treat for Spring. The fluffy lemon cake is topped with creamy lavender buttercream frosting. They have a bright, floral flavor you'll love.
Equipment
- 1 mixer electric hand mixer or stand mixer
- 1 large mixing bowl
Ingredients
Lemon Cupcakes
- 1 ¼ cup all purpose flour 150g
- ¾ cup granulated sugar 150g
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter 113g, softened
- 2 large eggs room temperature
- 1 tablespoon lemon zest
- 3 tablespoon lemon juice 40g
- 2 teaspoon vanilla extract
- ½ cup buttermilk 113g, room temperature
Lavender Buttercream Frosting
- ½ cup unsalted butter 113g, softened
- 2 teaspoon lavender extract
- ½ teaspoon vanilla extract
- 2 cups powdered sugar 240g
- ¼ teaspoon sea salt
- 1-2 tablespoon heavy cream
- Purple food coloring optional
Instructions
Lemon Cupcakes
- Preheat the oven to 350°F/180°C. Line a muffin tin with cupcake liners and set aside.
- Add the flour, baking powder, salt, sugar, and butter to a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain. The texture will look sandy.1 ¼ cup all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon sea salt, ¾ cup granulated sugar, ½ cup unsalted butter
- Add in the eggs, lemon zest, lemon juice, vanilla, and buttermilk. Mix the ingredients together on low until a homogenous batter forms.2 large eggs, 1 tablespoon lemon zest, 3 tablespoon lemon juice, 2 teaspoon vanilla extract, ½ cup buttermilk
- Using a 3 tablespoon cookie scoop, scoop the batter into the muffin liners. Fill them each ¾ of the way full. Transfer to the oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with moist crumbs, never wet batter.
- Remove the cupcakes from the oven. Allow them to cool to room temperature before frosting them.
Lavender Buttercream Frosting
- In a the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 5-8 minutes until light and fluffy.½ cup unsalted butter
- Stop the mixer, scrape down the sides of the bowl, and then mix in the lavender and vanilla extracts on low.2 teaspoon lavender extract, ½ teaspoon vanilla extract
- Mix in the powdered sugar and salt on low speed until combined, then increase the speed to high and mix for 3-4 minutes or until the buttercream looks light and fluffy.2 cups powdered sugar, ¼ teaspoon sea salt
- Mix in the heavy cream on low 1 tablespoon at a time until the buttercream reaches your preferred consistency. Then, mix in a few drops of purple food coloring if desired.1-2 tablespoon heavy cream, Purple food coloring
Assembly
- Fill a piping bag with a large tip with the lavender buttercream. Pipe two swirls on top of each cupcake. Sprinkle sugar and culinary lavender buds on top and enjoy!
Video
Notes
- Bring the butter, buttermilk, and eggs to room temperature. Room temperature ingredients mix more evenly.
- Measure the flour with a kitchen scale for accurate weight. If you don't have one, gently spoon the flour into the measuring cup without packing it down.
Nutrition
Serving: 1cupcakeCalories: 247kcalCarbohydrates: 44gProtein: 2.9gFat: 17.1gSaturated Fat: 10.3gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.9gTrans Fat: 0gCholesterol: 74.2mgSodium: 172.4mgPotassium: 177.9mgFiber: 0.4gSugar: 32.9gVitamin A: 152.7IUVitamin C: 2.1mgCalcium: 79.3mgIron: 0.9mg
Tried this recipe?Let us know how it was!