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I’m obsessed with these lemon cupcakes with lavender buttercream because they land exactly where I want dessert to land: bright, unapologetic, and floral in all the best ways. I love the shocking lift from fresh lemon zest that makes each bite sing, and the dried culinary lavender buds in the frosting that perfume the whole experience without trying too hard.

But it’s the contrast that gets me. The citrus snap against a silky pale swirl of buttercream.

Tiny, loud cakes that demand you notice them. I eat two with no regret.

Pure attention to flavor, nothing wasted. Every damn bite.

Ingredients

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All purpose flour: backbone of the cupcake, gives structure and a soft crumb.
Granulated sugar: sweetens and helps the cake brown nicely.
Baking powder: makes the cupcakes rise and feel light.
Fine salt: balances sweetness and lifts the flavors.
Unsalted butter (cake): adds richness and tender, buttery mouthfeel.
Eggs: bind everything together and give a bit of protein.
Whole milk: keeps batter moist and makes crumb tender.
Sour cream or Greek yogurt: adds tang and keeps cakes super moist.
Lemon zest: punchy citrus aroma, brightens every bite.
Lemon juice: adds fresh tartness, cuts through the sweetness.
Vanilla extract (cake): subtle warmth that rounds out flavors.
Unsalted butter (frosting): silky base for the lavender buttercream.
Powdered sugar: gives structure and stable sweetness to frosting.
Dried lavender buds: floral note, use sparingly so it’s not perfumy.
Heavy cream or milk: thins frosting so it pipes smoothly.
Lemon zest (frosting): little citrus pops in the frosting.
Vanilla extract (frosting): softens the floral and citrus edges.
Pinch of fine salt: wakes up the frosting’s sweetness and flavors.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup (115 g) unsalted butter, softened

2 large eggs, room temperature

1/2 cup (120 ml) whole milk, room temperature

1/4 cup (60 g) sour cream or plain Greek yogurt

2 tablespoons fresh lemon zest (from about 2 lemons)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup (225 g) unsalted butter, softened, for frosting

4 cups (480 g) powdered sugar, sifted

1 to 2 tablespoons dried culinary lavender buds

2 to 4 tablespoons heavy cream or milk, to thin frosting as needed

1 teaspoon lemon zest, for the frosting

1 teaspoon vanilla extract, for the frosting

Pinch of fine salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt in a bowl.

3. In a separate bowl, cream 1/2 cup (115 g) unsalted butter until light, then beat in 2 large eggs one at a time, followed by 2 tablespoons fresh lemon zest, 2 tablespoons fresh lemon juice and 1 teaspoon vanilla extract.

4. Stir 1/2 cup (120 ml) whole milk together with 1/4 cup (60 g) sour cream or plain Greek yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and mixing just until combined.

5. Divide batter evenly among the lined cups, filling about two thirds full. Bake 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

6. While cupcakes cool, make the lavender buttercream: warm 2 to 4 tablespoons heavy cream or milk with 1 to 2 tablespoons dried culinary lavender buds until just simmering, remove from heat and steep 10 to 15 minutes. Strain to remove buds and cool. Use the lower end of cream volume for stiffer frosting and more for thinning.

7. In a large bowl, beat 1 cup (225 g) unsalted butter until creamy. Gradually add 4 cups (480 g) sifted powdered sugar, beating on low until incorporated, then increase speed and add the cooled lavender-infused cream a little at a time until desired consistency is reached.

8. Stir in 1 teaspoon lemon zest, 1 teaspoon vanilla extract and a pinch of fine salt. Taste and adjust for sweetness, lemon or lavender intensity.

9. Frost cooled cupcakes with the lavender buttercream using a knife or piping bag, garnish with a few reserved lavender buds or extra lemon zest if desired.

Equipment Needed

1. Oven and 12 cup muffin tin with paper liners
2. Mixing bowls (one large, one medium)
3. Whisk and rubber spatula
4. Electric mixer or hand mixer with beaters
5. Measuring cups and spoons and kitchen scale for grams
6. Microplane or fine zester and citrus juicer
7. Small saucepan and heatproof jar or cup for steeping lavender
8. Fine mesh sieve or small strainer
9. Wire cooling rack and toothpick for doneness checking
10. Piping bag with tip or an offset spatula for frosting

FAQ

Q: Can I substitute dried lavender with fresh? A: Fresh lavender is much more delicate and can be grassy; stick with culinary dried lavender and use 1 to 2 tablespoons crushed slightly to release flavor.

Q: What if I do not have sour cream or Greek yogurt? A: Use an equal amount of buttermilk or make a quick soured milk by adding 1 tablespoon vinegar or lemon juice to 1/4 cup milk and letting it sit 5 minutes.

Q: How do I prevent the lavender from making the frosting bitter? A: Steep the dried lavender in hot cream for 10 to 15 minutes, taste and strain. Start with 1 tablespoon and add more only if needed to avoid bitterness.

Q: Can I make the cupcakes or frosting ahead? A: Yes. Cupcakes keep at room temperature in an airtight container for 1 day, or refrigerated for 3 days. Frosting can be refrigerated up to 5 days; bring to room temperature and re-whip before piping.

Q: How should I store filled and frosted cupcakes? A: Store in a single layer in an airtight container in the refrigerator for up to 3 days. Bring to room temperature 30 to 60 minutes before serving for best texture and flavor.

Q: My cupcakes turned out dense or dry. What went wrong? A: Dense results from overmixing the batter after adding flour or using cold ingredients. Dry cupcakes can come from overbaking. Use room temperature eggs and milk, mix just until combined, and check for doneness a few minutes before the recommended time.

Lemon Cupcakes With Lavender Buttercream Frosting Recipe Substitutions and Variations

All purpose flour: use 1 to 1 for cake flour (sift in 2 tablespoons per cup of AP flour), or substitute 1:1 with a gluten free 1-to-1 baking blend designed for cakes, or try whole wheat pastry flour for a slightly nuttier, denser crumb (expect a firmer texture).
Unsalted butter (cup in batter or frosting): swap with equal weight of European style butter for richer flavor, or use neutral-flavored vegetable shortening in the frosting for more stability, or substitute half butter and half coconut oil for a hint of coconut and firmer set at cooler temps.
Sour cream or plain Greek yogurt: replace with equal parts crème fraîche for tang and richness, or use full-fat buttermilk for a slightly thinner batter and extra tenderness, or use a dairy-free yogurt for a non-dairy option.
Dried culinary lavender buds: substitute with 1 to 1.5 teaspoons culinary lavender extract for ease of use, or swap with 1 tablespoon finely chopped fresh lavender (if available) for brighter floral notes, or replace with 1 to 1.5 teaspoons of dried lemon verbena or chamomile for a different gentle floral profile.

Pro Tips

1. Bring everything to room temperature first. Eggs, butter and milk blend more smoothly and trap air better when warm, which gives lighter cupcakes and a silkier buttercream.

2. Don’t overmix once you add the flour. Fold until just combined to keep the crumb tender. A few small streaks of flour are fine; they will disappear while the batter rests in the pan.

3. Infuse the cream gently and taste as you go. Steep the lavender just off a simmer and start tasting after 10 minutes. If it gets too floral or soapy, dilute with a little plain cream or add an extra pinch of lemon zest to balance it.

4. For neat frosting and clean bites, refrigerate the filled cupcakes for 10 to 15 minutes before piping. The frosting will hold its shape better, and any crumbs will be less likely to mix into the buttercream while you decorate.

Lemon Cupcakes With Lavender Buttercream Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

517

kcal

Equipment: 1. Oven and 12 cup muffin tin with paper liners
2. Mixing bowls (one large, one medium)
3. Whisk and rubber spatula
4. Electric mixer or hand mixer with beaters
5. Measuring cups and spoons and kitchen scale for grams
6. Microplane or fine zester and citrus juicer
7. Small saucepan and heatproof jar or cup for steeping lavender
8. Fine mesh sieve or small strainer
9. Wire cooling rack and toothpick for doneness checking
10. Piping bag with tip or an offset spatula for frosting

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (200 g) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup (115 g) unsalted butter, softened
2 large eggs, room temperature
1/2 cup (120 ml) whole milk, room temperature
1/4 cup (60 g) sour cream or plain Greek yogurt
2 tablespoons fresh lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup (225 g) unsalted butter, softened, for frosting
4 cups (480 g) powdered sugar, sifted
1 to 2 tablespoons dried culinary lavender buds
2 to 4 tablespoons heavy cream or milk, to thin frosting as needed
1 teaspoon lemon zest, for the frosting
1 teaspoon vanilla extract, for the frosting
Pinch of fine salt

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt in a bowl.
In a separate bowl, cream 1/2 cup (115 g) unsalted butter until light, then beat in 2 large eggs one at a time, followed by 2 tablespoons fresh lemon zest, 2 tablespoons fresh lemon juice and 1 teaspoon vanilla extract.
Stir 1/2 cup (120 ml) whole milk together with 1/4 cup (60 g) sour cream or plain Greek yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and mixing just until combined.
Divide batter evenly among the lined cups, filling about two thirds full. Bake 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
While cupcakes cool, make the lavender buttercream: warm 2 to 4 tablespoons heavy cream or milk with 1 to 2 tablespoons dried culinary lavender buds until just simmering, remove from heat and steep 10 to 15 minutes. Strain to remove buds and cool. Use the lower end of cream volume for stiffer frosting and more for thinning.
In a large bowl, beat 1 cup (225 g) unsalted butter until creamy. Gradually add 4 cups (480 g) sifted powdered sugar, beating on low until incorporated, then increase speed and add the cooled lavender-infused cream a little at a time until desired consistency is reached.
Stir in 1 teaspoon lemon zest, 1 teaspoon vanilla extract and a pinch of fine salt. Taste and adjust for sweetness, lemon or lavender intensity.
Frost cooled cupcakes with the lavender buttercream using a knife or piping bag, garnish with a few reserved lavender buds or extra lemon zest if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.