Lavender Lemon Cupcakes (With Icing) Recipe

Name: Lavender Lemon Cupcakes (With Icing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose white flour; 1 1/2 teaspoons dried lavender blossoms, roughly chopped; 1 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons unsalted butter, cubed, room temperature; 3/4 cup granulated sugar; 1 large egg, lightly beaten; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1/2 cup low-fat buttermilk; For icing; 1 cup loosely packed confectioners' sugar; 5 teaspoons lemon juice; 1 teaspoon lemon zest; fresh lavender buds (to garnish)

Servings: persons

1 cup all-purpose white flour
1 1/2 teaspoons dried lavender blossoms, roughly chopped
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cubed, room temperature
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup low-fat buttermilk
For icing
1 cup loosely packed confectioners' sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
fresh lavender buds (to garnish)

1
Directions for the lavender lemon cupcakes:.
2
Preheat oven to 350u00b0F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
3
In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
4
Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
5
To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.

769

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose white flour, 1 1/2 teaspoons dried lavender blossoms, roughly chopped, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Lavender Lemon Cupcakes (With Icing) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lavender Lemon Cupcakes (With Icing)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions