Lemon Lavender Cupcakes

Looking for a unique dessert that is just as beautiful as it is flavorful? Look no further than these Lemon Lavender Cupcakes. With an enchanting combination of lemon and lavender, these cupcakes scream springtime. Bring these to your next cookout or get together and they are sure to be a hit!

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Lemon and Lavender may not be one of the first combinations that you think of, especially when it comes to desserts. But these Lemon Lavender Cupcakes showcase the strong, distinctive relationship between the two. I know a lot of people that have never heard of trying these two flavors together and were shocked at how delicious it was. These make a great talking point and will be the center of attention as an after-dinner dessert treat, or if you bring them to your next family or friends get together.

To make these desserts stunning, garnish them with a small lemon slice and sprinkle on some dried lavender. It might feel a little strange eating dried lavender but it’s usually so small it doesn’t change the texture much but still proves a boatload of flavor. These Lemon Lavender Cupcakes call for a lemon-flavored frosting, but you can mix it up and make them with a lavender-flavored frosting instead. All you have to is substitute the lemon juice for lavender extract and give it an extra tablespoon of milk when making the frosting.

Ingredients to Make Lemon Lavender Cupcakes:

  • butter
  • dried lavender
  • egg
  • milk
  • lemon extract
  • granulated sugar
  • flour
  • lemon zest
  • baking powder
  • salt
    Frosting:
  • butter
  • powdered sugar
  • milk
  • lemon juice

How to Make Lemon Lavender Cupcakes:

  1. Preheat the oven to 350 degrees. Place cupcake liners in a muffin
    tin and set aside.
  2. In a small saucepan on low heat, melt butter and add dried
    lavender. Cook on low until lavender becomes fragrant, about 3-5
    minutes, stirring occasionally so the butter does not burn.
  3. Strain the butter through a fine mesh strainer into a small bowl.
    Discard the lavender.
  4. In a medium mixing bowl, whisk together butter, egg, milk and
    lemon extract. Mix in sugar until dissolved.
  5. Slowly add in flour, lemon zest, baking powder, and salt until just
    combined.
  6. Fill each liner ¾ of the way with batter. Bake at 350 for 20 minutes
    or until a knife comes out clean. Remove from the oven and allow
    to cool.
  7. In a medium bowl cream together butter, milk, lemon juice and
    powdered sugar until smooth. Pipe on frosting or spread on with a
    knife.

Recommended Equipment

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Notes & Tips:

  • Store in an airtight container in the refrigerator for up to 3 days or
    in the freezer for up to 3 months. Allow to come to room
    temperature before eating.
  • Optional garnishes: lemon wedges or sprinkle with dried lavender.
  • You can use 1 teaspoon of lavender extract in place of cooking in
    the butter if preferred.
  • You can also make lavender frosting instead of lemon frosting by
    using 1 teaspoon of lavender extract instead of the lemon juice.
    This way will require another tablespoon of milk though.
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lemon lavender cupcake

Lemon Lavender Cupcakes

Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

Frosting:

  • 1 cup butter softened
  • 4-5 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons lemon juice

Instructions

  • Preheat the oven to 350 degrees. Place cupcake liners in a muffin tin and set aside.
  • In a small saucepan on low heat, melt butter and add dried lavender. Cook on low until lavender becomes fragrant, about 3-5 minutes, stirring occasionally so the butter does not burn.
  • Strain the butter through a fine mesh strainer into a small bowl. Discard the lavender.
  • In a medium mixing bowl, whisk together butter, egg, milk and lemon extract. Mix in sugar until dissolved.
  • Slowly add in flour, lemon zest, baking powder, and salt until just combined.
  • Fill each liner ¾ of the way with batter. Bake at 350 for 20 minutes or until a knife comes out clean. Remove from the oven and allow to cool.
  • In a medium bowl cream together butter, milk, lemon juice and powdered sugar until smooth. Pipe on frosting or spread on with a knife.
Course: Dessert
Servings: 12 servings

More Dessert Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog

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