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Easy Lemon Lavender Cupcakes

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Light, fragrant lemon lavender cupcakes with a moist crumb and bright floral notes, topped with a simple lemon buttercream frosting. Perfect for bakers of all levels and special occasions.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • Zest of 2 medium lemons
  • 2 tbsp fresh lemon juice
  • 1 tbsp dried culinary lavender buds, finely ground
  • 1 tsp vanilla extract
  • For the Lemon Buttercream Frosting:
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, salt, and finely ground lavender buds. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Add lemon zest and lemon juice to the wet mixture and mix well.
  6. Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened butter until smooth. Gradually add powdered sugar, then lemon juice, lemon zest, vanilla extract, and salt. Beat until creamy and spreadable. Adjust consistency with a teaspoon of milk if needed.
  11. Frost cooled cupcakes generously and optionally sprinkle with dried lavender or extra lemon zest.

Notes

Use room-temperature eggs and milk for best results. Grind lavender buds finely to avoid bitterness. Cream butter and sugar thoroughly for a light texture. Do not overmix batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. Store in airtight container at room temperature up to 2 days or freeze for up to 3 months.

Nutrition

Keywords: lemon lavender cupcakes, lemon cupcakes, lavender cupcakes, easy cupcakes, lemon buttercream, floral cupcakes, spring desserts

Find it online: https://pokirecipes.com/easy-lemon-lavender-cupcakes-recipe-5-tips-for-perfect-homemade-treats/