Introduction & Inspiration: Floral, Citrusy, and Unexpectedly Delicious
These Lemon Cupcakes with Lavender Frosting are a sophisticated and surprising treat! I love the combination of the bright, tangy lemon cupcakes and the delicate, floral notes of the lavender frosting. It’s a unique pairing.
The inspiration for this recipe came from a desire to experiment with floral flavors in baking. I’d always been intrigued by lavender. But, like the recipe intro mentions, I was initially wary.
The truth is, I’d always been super wary of lavender in dessert or food in general. I certainly never tasted anything with lavender in it when I was young. And then as I got older.
This recipe is the result of that culinary curiosity. It’s a cupcake that’s both elegant and approachable. Perfect for a special occasion or a delightful afternoon tea.
Nostalgic Appeal (with a Grown-Up, Floral Twist)
Cupcakes, in general, evoke a sense of childhood nostalgia and celebration. They remind me of birthday parties, bake sales, and the simple joy of a sweet, frosted treat. A classic for everyone.
These Lemon Cupcakes with Lavender Frosting take that familiar treat. And add a grown-up, floral twist that elevates them to a whole new level. It’s a way to enjoy.
There’s something inherently satisfying about the combination of a moist, tangy lemon cupcake and a creamy, subtly floral frosting. It’s a flavor combination that’s both unexpected and delightful.
It’s the kind of cupcake that’s perfect for sharing with friends and family. Or for enjoying all to yourself as a special indulgence. A moment of refined sweetness.
Homemade Focus (and the Beauty of Floral Baking)
I’m a strong advocate for homemade baked goods, and these Lemon Cupcakes with Lavender Frosting are a perfect example of why. Making your own cupcakes and frosting allows you control and personalization.
Store-bought cupcakes often lack the fresh flavor, the moist texture, and the delicate floral notes that you can achieve with homemade. When you bake from scratch, you use fresh ingredients.
This recipe is a testament to the fact that incorporating unique flavors like lavender doesn’t have to be intimidating. It’s a relatively simple process.
It’s a recipe that I encourage everyone to try, especially if you’re curious about experimenting with floral flavors in baking. It’s a great way to expand your culinary horizons. And to create.
Flavor Goal
The flavor goal of these Lemon Cupcakes with Lavender Frosting is to achieve a harmonious balance of bright, tangy lemon and delicate, floral lavender. With a moist, tender cupcake and a creamy, smooth frosting.
The cupcakes themselves, made with all-purpose flour, baking powder, salt, lemon zest, unsalted butter, sugar, eggs, vanilla extract, lemon extract (optional), milk, and fresh lemon juice. Are intensely lemony.
The lavender frosting, made with unsalted butter, powdered sugar, finely chopped dried culinary lavender, vanilla extract, milk or cream, and optional purple food coloring. Provides flavor.
The overall effect is a cupcake that’s both refreshing and elegant. With a unique flavor combination that’s sure to impress. It’s a sophisticated treat.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Lemon Cupcakes with Lavender Frosting so special. For the Cupcakes:
All-purpose flour, sifted, forms the base of the cupcakes. Sifting the flour helps to create a lighter texture. Baking powder and salt are essential.
Lemons, zest freshly grated, are the star of the show, providing the bright, citrusy flavor. Use fresh lemons. Unsalted butter, at room temperature, adds richness.
Sugar provides sweetness. Large eggs add richness, structure, and help to bind the ingredients together.
Vanilla extract enhances the flavors. Lemon extract (optional) intensifies the lemon flavor.
Milk adds moisture and helps to create a tender crumb.
For the Lavender Frosting:
Unsalted butter, at room temperature, forms the base of the frosting. Powdered sugar provides sweetness and structure.
Dried culinary lavender, finely chopped, adds the signature floral flavor. Make sure to use culinary lavender.
Vanilla extract enhances the flavor. Milk or cream thins the frosting to the desired consistency.
Purple food coloring (optional) adds a beautiful pastel purple hue to the frosting.
Fresh lavender, for garnish (optional), adds a final touch of elegance and reinforces the lavender flavor.
Essential Equipment
You’ll need a few basic baking tools:
A 12-cup muffin tin.
Paper liners: for the muffin tin.
Medium and large bowls: for mixing.
A whisk.
An electric mixer (handheld or stand mixer).
A zester or microplane for zesting the lemons.
A small bowl: to mix frosting.
Spatula.
Measuring cups and spoons.
That’s it! This recipe is relatively straightforward.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
FOR THE CUPCAKES:
- 1 ½ cups All Purpose Flour, Sifted
- 1 tsp. Baking Powder
- ¼ tsp. Salt
- 4 Lemons, Zest Freshly Grated
- ½ cup Unsalted Butter, At Room Temperature
- 1 cup Sugar
- 2 Large Eggs
- 2 Tbsp. Vegetable Oil
- 1 tsp. Vanilla Extract
- ½ tsp. Almond Extract
- ½ cup Milk
- ¼ cup Freshly Squeezed Lemon Juice
FOR THE LAVENDER FROSTING:
- ¾ cup Unsalted Butter, At Room Temperature
- 3 ½ cups To 4 Cups Powdered Sugar
- 1 tsp. Dried Culinary Lavender, Finely Chopped
- 1 tsp. Vanilla Extract
- 1 Tbsp. Milk Or Cream If Needed
- 1 drop Purple Food Coloring (optional)
- Fresh Lavender, For Garnish (optional)
These are the quantities listed in the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, lemons, and culinary lavender.
Step-by-Step Instructions
Ready to bake some exquisite Lemon Cupcakes with Lavender Frosting? Here’s a detailed, step-by-step guide:
1. Prepare Oven and Muffin Tin:
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients (Cupcakes): In a small bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt. Set aside.
3. Cream Butter and Sugar:
In the bowl of your electric mixer (or using a hand mixer and a large bowl), beat the softened unsalted butter until creamy.
Add in the granulated sugar and beat on medium speed, scraping down the sides if needed.
Increase the speed to high and beat for 2 to 3 minutes, until the mixture is light and fluffy.
4. Add Eggs and Extracts: Beat in each egg and egg white until incorporated.
Then add the vegetable oil, vanilla extract, and almond extract until combined.
5. Alternate Adding Dry and Wet Ingredients:
With the mixer on low speed, add the flour mixture in 3 additions.
Alternating with the milk, beginning and ending with the flour.
Beat just until combined, scraping the sides and bottom of the bowl as needed. Be careful not to overmix.
6. Fill Cupcake Liners: Using an ice cream scoop or a ¼ cup measure, scoop the batter into the lined muffin cups.
Filling them about ¾ of the way full.
7. Bake:
Bake for 16–18 minutes, or until the tops are set and a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Let the cupcakes cool in the muffin tin for 10 minutes.
Then remove them to a wire rack to cool completely.
9. Make the Lavender Frosting:
While the cupcakes are cooling, make the lavender frosting.
Add the softened unsalted butter to the bowl of your electric mixer fitted with the paddle attachment.
Beat until creamy.
With the mixer on low speed, gradually add the sifted powdered sugar and the finely chopped dried culinary 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.
10. Adjust Frosting Consistency (and Color): If the frosting seems too thick, beat in the tablespoon of milk (or cream).
If it seems too runny or too thin, you can beat in more powdered sugar, ¼ cup at a time.
Once the frosting is a spreadable consistency, drop in the purple food coloring (if using).
Mix until evenly colored.
11. Frost and Decorate:
Frost the completely cooled cupcakes with the lavender frosting.
Top with a few fresh lavender flowers, if desired. Serve and enjoy!
Troubleshooting
Here are some possible issues:
Problem: The cupcakes are dry.
Solution: Make sure you’re not overbaking the cupcakes. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of milk and lemon juice.
Problem: The cupcakes are dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour.
Problem: The frosting is too sweet.
Solution: You can reduce the amount of powdered sugar slightly. Or add a pinch of salt to balance the sweetness.
Problem: The frosting is too stiff/too soft.
Solution: Adjust consistency with more milk, or more powdered sugar.
Problem: Cupcakes sink in the middle. Solution: Check oven temp.
Tips and Variations
Here are some extra tips:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the cupcake batter.
Tip: Make sure your butter and eggs are at room temperature for best results.
Tip: To ensure even baking, rotate the muffin tin halfway through the baking time.
Variation: Use a different type of citrus zest, such as orange zest or lime zest, in the cupcakes.
Variation: Add a layer of lemon curd to the center of the cupcakes before frosting them.
Variation: Decorate the cupcakes with candied lemon peel, sprinkles, or edible flowers.
Variation: Use a different flavor of extract, such as almond or vanilla, in the frosting.
Variation: Omit the lavender for a classic lemon buttercream.
Serving and Pairing Suggestions
These cupcakes are wonderful:
Serving Suggestions:
Serve the cupcakes at room temperature.
Serve them as a dessert for a spring or summer party, a birthday celebration, a baby shower, or any occasion.
They’re perfect for afternoon tea or a weekend brunch.
Pairing Suggestions:
These cupcakes pair well with a variety of beverages.
A cup of tea (especially Earl Grey or a floral herbal tea).
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A glass of milk.
They are also great served by themselves!
Nutritional Information
Here’s an approximate nutritional breakdown per cupcake (depending on the size and the specific ingredients used):
- Calories: Approximately 300-400
- Protein: 3-4 grams
- Fat: 15-20 grams (mostly from the butter)
- Carbohydrates: 35-45 grams
- Fiber: Less than 1 gram
This is an estimate. These Lemon Cupcakes with Lavender Frosting are a relatively rich treat.
They are best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter and frosting.
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Lemon Cupcakes with Lavender Frosting
Description
These Lemon Cupcakes with Lavender Frosting are a sophisticated and surprising treat! I love the combination of the bright, tangy lemon cupcakes and the delicate, floral notes of the lavender frosting. It’s a unique pairing
Ingredients
FOR THE CUPCAKES:
- 1 ½ cups All Purpose Flour, Sifted
- 1 tsp. Baking Powder
- ¼ tsp. Salt
- 4 Lemons, Zest Freshly Grated
- ½ cup Unsalted Butter, At Room Temperature
- 1 cup Sugar
- 2 Large Eggs
- 2 Tbsp. Vegetable Oil
- 1 tsp. Vanilla Extract
- ½ tsp. Almond Extract
- ½ cup Milk
- ¼ cup Freshly Squeezed Lemon Juice
FOR THE LAVENDER FROSTING:
- ¾ cup Unsalted Butter, At Room Temperature
- 3 ½ cups To 4 Cups Powdered Sugar
- 1 tsp. Dried Culinary Lavender, Finely Chopped
- 1 tsp. Vanilla Extract
- 1 Tbsp. Milk Or Cream If Needed
- 1 drop Purple Food Coloring (optional)
- Fresh Lavender, For Garnish (optional)
Instructions
1. Prepare Oven and Muffin Tin:
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients (Cupcakes): In a small bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt. Set aside.
3. Cream Butter and Sugar:
In the bowl of your electric mixer (or using a hand mixer and a large bowl), beat the softened unsalted butter until creamy.
Add in the granulated sugar and beat on medium speed, scraping down the sides if needed.
Increase the speed to high and beat for 2 to 3 minutes, until the mixture is light and fluffy.
4. Add Eggs and Extracts: Beat in each egg and egg white until incorporated.
Then add the vegetable oil, vanilla extract, and almond extract until combined.
5. Alternate Adding Dry and Wet Ingredients:
With the mixer on low speed, add the flour mixture in 3 additions.
Alternating with the milk, beginning and ending with the flour.
Beat just until combined, scraping the sides and bottom of the bowl as needed. Be careful not to overmix.
6. Fill Cupcake Liners: Using an ice cream scoop or a ¼ cup measure, scoop the batter into the lined muffin cups.
Filling them about ¾ of the way full.
7. Bake:
Bake for 16–18 minutes, or until the tops are set and a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Let the cupcakes cool in the muffin tin for 10 minutes.
Then remove them to a wire rack to cool completely.
9. Make the Lavender Frosting:
While the cupcakes are cooling, make the lavender frosting.
Add the softened unsalted butter to the bowl of your electric mixer fitted with the paddle attachment.
Beat until creamy.
With the mixer on low speed, gradually add the sifted powdered sugar and the finely chopped dried culinary 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.
10. Adjust Frosting Consistency (and Color): If the frosting seems too thick, beat in the tablespoon of milk (or cream).
If it seems too runny or too thin, you can beat in more powdered sugar, ¼ cup at a time.
Once the frosting is a spreadable consistency, drop in the purple food coloring (if using).
Mix until evenly colored.
11. Frost and Decorate:
Frost the completely cooled cupcakes with the lavender frosting.
Top with a few fresh lavender flowers, if desired. Serve and enjoy!
Recipe Summary and Q&A
Let’s recap this delightful Lemon Cupcakes with Lavender Frosting baking journey!
Summary: These Lemon Cupcakes with Lavender Frosting are moist, tangy lemon cupcakes topped with a creamy, subtly floral lavender buttercream frosting. They’re a beautiful and delicious dessert.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes and make the frosting ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature. Store the frosting in the refrigerator. Frost the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes. Wrap them tightly. Freeze for up to 2 months. Thaw at room temperature before frosting. I don’t recommend freezing the frosted cupcakes.
Q: I don’t have culinary lavender. Can I leave it out?
A: Yes, you can leave out the lavender. The frosting will still be delicious, but it will lack the floral notes.
Q: My frosting is too purple, what happened? A: You likely added too much food coloring, go easy on it, next time.
Q: I don’t like almond extract, can I omit it? A: Yes, you can.