Go Back
–+ servings

Lemon Lavender Cupcakes

5 from 2 votes
Light and fluffy lemon lavender cupcakes frosted with a lavender buttercream
Print Recipe Pin Recipe
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings6 cupcakes
Calories515 kcal

Ingredients 

Lemon Lavender Cupcakes

  • 100 g granulated sugar (½ c.)
  • zest of 1 medium lemon (~1 tbsp.)
  • 90 g all purpose flour (¾ c.)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 41 g unsalted butter (3 tbsp.) cubed, room temperature
  • 32 g vegetable oil (2 ½ tbsp.)
  • 1 egg white room temperature
  • 1 tsp. lavender extract
  • 90 g buttermilk (3 oz.) room temperature

Lemon Syrup

  • 25 g lemon juice (2 tbsp.)
  • 25 g granulated sugar (2 tbsp.)

Lavender Buttercream

  • 113 g unsalted butter (½ c.) room temperature
  • 200 g powdered sugar (1 ⅔ c.)
  • ½ tsp. lavender extract
  • 1 tbsp. heavy cream
  • small amount of purple food coloring optional

Instructions 

Vanilla Cupcakes

  • Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  • To a medium sized mixing bowl, add the granulated sugar. Zest the lemon into the bowl, then use your fingers to rub the zest and sugar together until the mixture resembles wet sand.
  • Add in the flour, baking powder, salt and cubed butter. Use a hand mixer or stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
  • Add in the oil, egg white, lavender extract, and buttermilk. Whisk the ingredients together just until a cohesive batter has formed.
  • Distribute the batter evenly between the six liners. Bake for 15-18 min., or until a toothpick inserted in the center of the cupcakes comes out clean.

Lemon Syrup

  • Juice the lemon you zested to get ~25g/2 tbsp. of juice (it's okay if it's a little less - just add an equivalent amount of sugar.) Add in the sugar, then microwave in 20-second intervals, stirring after each, until the sugar has dissolved.
  • Poke some holes in the tops of each cupcake with a toothpick, then brush some of the lemon syrup over them.

Lavender Buttercream

  • In a medium sized mixing bowl, beat the butter for 1 minute to remove any lumps.
  • Slowly beat in the powdered sugar until all of it has been used.
  • Add in the lavender extract, heavy cream, and purple food coloring (if using). Beat for an additional minute.
  • Once the cupcakes have completely cooled to room temperature, transfer the frosting to a piping bag and frost each cupcake. Garnish with fresh lavender and lemon slices if desired. Serve and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Cupcake Pan | Oven Thermometer | Cookie Scoops
If you want to decorate the cupcakes with lavender make sure you use culinary lavender, which is specifically grown for baking applications.

Nutrition

Serving: 1cupcakeCalories: 515kcalCarbohydrates: 67gProtein: 2gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 189mgPotassium: 52mgFiber: 0.4gSugar: 54gVitamin A: 703IUVitamin C: 2mgCalcium: 76mgIron: 1mg