Name: Lemon Lavender Cupcakes with Lemon Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1½ teaspoons dried lavender buds; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 3 tablespoons unsalted butter, room temperature; ¾ cup sugar; 1 large egg, room temperature; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; ½ cup milk, room temperature; 12 tablespoons (¾ cup) unsalted butter, room temperature; 4 tablespoons vegetable shortening; 4-5 cups powdered confectioners sugar; 1 teaspoon vanilla extract; 1 tablespoon milk or heavy cream; 4 tablespoons fresh lemon juice; 1 teaspoon lemon zest; Fresh or dried lavender buds for decoration

If you’re searching for a delicate yet vibrant treat to brighten any afternoon, these Lemon Lavender Cupcakes with Lemon Buttercream Frosting Recipe will quickly become your new favorite indulgence. Imagine fluffy, moist cupcakes infused with fragrant dried lavender and bright lemon zest, all topped with a luscious, creamy lemon buttercream that dances on your tongue. This recipe strikes the perfect balance between floral and citrus, creating a sophisticated dessert that feels both elegant and comforting. Whether you’re baking for a special occasion or just treating yourself, these cupcakes deliver joy in every bite.

Ingredients You’ll Need

A close-up image of a metallic mixing bowl filled with a thick, creamy batter that is pale yellow in color. The batter has a smooth texture with soft ridges and swirls made by stirring. The sides of the bowl have some batter spread unevenly, showing the contrast between the shiny metal and the creamy mixture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

With just a handful of everyday ingredients, this recipe crafts a masterpiece of flavor and texture. Each component plays a vital role—from the tangy brightness of fresh lemon juice to the subtle floral notes of dried lavender buds, creating a cupcake that is truly unforgettable.

All-purpose flour: Provides the structure and tender crumb essential for cupcakes.
Dried lavender buds: Adds a gentle floral aroma and unique flavor that makes these cupcakes stand apart.
Baking powder: Helps the cupcakes rise light and fluffy.
Kosher salt: Balances sweetness and enhances flavors.
Unsalted butter (room temperature): Ensures a creamy texture and rich taste in both batter and frosting.
Granulated sugar: Sweetens and tenderizes the crumb perfectly.
Large egg (room temperature): Binds ingredients and adds moisture.
Lemon zest: Packs an intense burst of lemon flavor—don’t forget to zest your lemon before juicing!
Fresh lemon juice: Brightens and freshens the cupcake batter and frosting alike.
Milk (room temperature): Adds moisture and helps create the perfect cupcake texture.
Vegetable shortening: Keeps the buttercream frosting smooth and stable.
Powdered confectioners sugar: Sweetens and thickens the buttercream to the ideal consistency.
Vanilla extract: Enhances flavors with a subtle, comforting note.
Milk or heavy cream: Adds creaminess to the frosting, making it silky and easy to pipe.
Fresh or dried lavender buds for decoration: Gives the final cupcake a beautiful, fragrant finishing touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Lavender Cupcakes with Lemon Buttercream Frosting Recipe

Step 1: Preheat Oven and Prepare Pan

Start by preheating your oven to 350°F. Line a standard cupcake pan with 12 cupcake liners to ensure easy removal and tidy presentation after baking.

Step 2: Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, baking powder, kosher salt, and dried lavender buds. This blend of dry ingredients sets the base for your cupcakes, perfectly incorporating the floral element.

Step 3: Cream Butter and Sugar, Then Add Wet Ingredients

Using a stand mixer or hand mixer, beat the room temperature butter and sugar together until light and fluffy—this usually takes around 3 minutes and is key to a tender crumb. Next, add the egg, lemon zest, and fresh lemon juice, beating until everything is well combined and aromatic.

Step 4: Alternate Adding Dry Ingredients and Milk

To keep the batter light and airy, add the dry ingredients in three parts. Start with a third of the flour mixture, gently fold in with a spatula, then add half of the milk. Repeat this pattern until all dry ingredients and milk are incorporated. Be careful not to overmix, which can make cupcakes dense.

Step 5: Fill Cupcake Liners and Bake

Spoon the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. After baking, allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 6: Prepare the Lemon Buttercream Frosting

In a mixing bowl, beat the unsalted butter and vegetable shortening together until fluffy and light, about 2-3 minutes. Gradually add 4 cups of powdered sugar one cup at a time, followed by vanilla extract, lemon juice, lemon zest, and your choice of milk or heavy cream. Adjust with more powdered sugar until the frosting reaches the consistency you prefer for piping.

Step 7: Pipe Frosting and Add Lavender Garnish

Fill a piping bag fitted with your favorite tip and swirl the lemon buttercream frosting over each cooled cupcake. Gently sprinkle fresh or dried lavender buds on top for a stunning, fragrant garnish that will wow anyone lucky enough to indulge.

How to Serve Lemon Lavender Cupcakes with Lemon Buttercream Frosting Recipe

The image shows twelve small cupcakes arranged in a circle on a black cooling rack, which sits on a white marbled surface. Each cupcake has one layer of light yellow frosting on top, piped in the shape of a delicate rose swirl with soft, smooth texture and subtle ridges from the piping tool. Light purple lavender buds are lightly sprinkled on top of the frosting as decoration. The cupcakes themselves have a golden-brown color visible beneath the frosting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the classic lavender buds, consider adding a small thin lemon slice, edible flowers, or a light dusting of lemon zest for extra flair and zestiness. These subtle details turn your cupcakes into an eye-catching centerpiece.

Side Dishes

Pair these cupcakes with a refreshing iced tea, lemonade, or even a floral white wine for an elegant afternoon treat or dessert. Their lightness complements savory, fresh salads or tea sandwiches for a delightful party spread.

Creative Ways to Present

Arrange cupcakes in a tiered stand surrounded by sprigs of fresh lavender or lemon leaves. You could also serve them in individual clear boxes tied with a ribbon for charming gifts or party favors that showcase this Lemon Lavender Cupcakes with Lemon Buttercream Frosting Recipe beautifully.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes covered at room temperature for up to two days. For longer storage, place them in an airtight container in the fridge to maintain freshness, especially with the buttercream frosting.

Freezing

If you want to prepare ahead of time, cupcakes freeze beautifully. Freeze unfrosted cupcakes in a sealed container for up to 3 months. Once thawed, frost them just before serving to keep the frosting fresh and vibrant.

Reheating

To enjoy cupcakes warm, let chilled cupcakes come to room temperature or pop them in a microwave for 10-15 seconds. Avoid heating frosted cupcakes for too long to prevent the buttercream from melting.

FAQs

Can I use fresh lavender instead of dried lavender buds?

Fresh lavender can be used but in smaller quantities because it is more potent and watery. Dried buds provide a more consistent flavor and texture in baked goods.

How do I avoid the cupcakes tasting soapy from the lavender?

Be sure to use culinary-grade lavender and measure precisely. Using too much can create a bitter or soapy taste, so stick closely to the recommended 1½ teaspoons.

Can I substitute lemon juice with bottled lemon juice?

Fresh lemon juice is always preferred for its bright, natural flavor, but if needed, bottled lemon juice can work. Just be aware the flavor might be less vibrant.

What’s the best way to store frosted cupcakes overnight?

Store them in an airtight container at room temperature or in the fridge if your kitchen is warm. Make sure the container is tall enough so the frosting doesn’t get squashed.

Is it possible to make these cupcakes vegan?

With a few ingredient swaps—like using flax eggs, vegan butter, and plant-based milk—you can adapt this recipe, but it may alter the texture and flavor slightly. Experimenting is key!

Final Thoughts

I can’t recommend this Lemon Lavender Cupcakes with Lemon Buttercream Frosting Recipe enough. It’s truly a delightful treat that brings sunshine and elegance to any gathering or quiet moment at home. Give it a try and let these cupcakes fill your kitchen with irresistible lemony aroma and delicate floral charm—you’ll be so glad you did!