Lemon Cupcakes With Lavender Frosting Recipe

Name: Lemon Cupcakes With Lavender Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All Purpose Flour, Sifted; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 4 Lemons, Zest Freshly Grated; 1/2 cups Unsalted Butter, At Room Temperature; 1 cup Sugar; 1 Large Egg; 2 Large Egg Whites; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Extract (optional); 1/2 cups Milk; 1/4 cups Freshly Squeezed Lemon Juice; FOR THE LAVENDER FROSTING:; 3/4 cups Unsalted Butter, At Room Temperature; 3-1/2 cups To 4 Cups Powdered Sugar; 1 teaspoon Dried Culinary Lavender, Finely Chopped; 1 teaspoon Vanilla Extract; 1 Tablespoon Milk Or Cream If Needed; 1 drop Purple Food Coloring (optional); Fresh Lavender, For Garnish (optional)

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All Purpose Flour, Sifted
1 teaspoon Baking Powder
1/4 teaspoons Salt
4 Lemons, Zest Freshly Grated
1/2 cups Unsalted Butter, At Room Temperature
1 cup Sugar
1 Large Egg
2 Large Egg Whites
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract (optional)
1/2 cups Milk
1/4 cups Freshly Squeezed Lemon Juice
FOR THE LAVENDER FROSTING:
3/4 cups Unsalted Butter, At Room Temperature
3-1/2 cups To 4 Cups Powdered Sugar
1 teaspoon Dried Culinary Lavender, Finely Chopped
1 teaspoon Vanilla Extract
1 Tablespoon Milk Or Cream If Needed
1 drop Purple Food Coloring (optional)
Fresh Lavender, For Garnish (optional)

1
Preheat the oven to 350u00b0F. Line a cupcake tin with liners.
2
In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set the zest aside.
3
In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy. Beat in each egg and white until incorporated, then add the vanilla and lemon extract (you can also use a lemon baking emulsion) and lemon zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.
4
Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16-18 minutes, or until the tops are set. Let cool completely.
5
For the lavender frosting:
6
Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. Beat in the vanilla extract.
7
If the frosting seems too thick, beat in the tablespoon of milk. If it seems to runny or too thin, you can beat in more powdered sugar 1/4 cup at a time. Once the frosting is a spreadable consistency, drop in the purple food coloring and mix until evenly colored. Frost the cupcakes and top with a few lavender flowers if you wish.

1264

kcal

Calories

Fat

160

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 21 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All Purpose Flour, Sifted, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Lemon Cupcakes With Lavender Frosting 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!

Lemon Cupcakes With Lavender Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions