Lemon Lavender Cupcakes!

These cute Lemon Lavender Cupcakes have a perfectly soft and moist, citrusy lemon cake base, topped with a light purple whipped lavender frosting that’s creamy and has a slight floral taste! These are the cupcake recipe for Summer!

Lemon Lavender is one of our favorite flavor combinations, and we absolutely LOVE cupcakes, so needless to say, this is probably one of our favorite things we’ve made! Like how could you not just fall in love with them!

These little cupcakes are super adorable, yet they’re also very elegant with the baby’s breath and lavender on top! They would be perfect for a Wedding, Bridal Shower, Baby Shower, or just about any occasion you can think of!

Whipped Lavender Frosting:

For this Whipped Lavender Frosting, we used our favorite recipe for frosting, made mainly with whipped cream and cream cheese. We modified the recipe and made a homemade lavender sugar to add to the frosting, giving it a slight floral taste! We also dyed the frosting a light purple with violet-colored food gel.

These cupcakes are nothing but delicious, and be sure to frost very generously because it is out of this world, and there’s no such thing as too much frosting! 🙂

Lemon Cupcakes:

With most lemon desserts, we always think that they never have enough lemon flavor! So for these cupcakes, we made sure that they’d have enough lemon zest and juice! It’s not too much, or too little, but just right! The cupcakes are moist, soft, fluffy, and citrusy pairing perfectly with the Whipped Lavender Frosting!

Lavender Infused Sugar:

Our Lavender Infused Sugar sounds fancy, but it’s only two ingredients, and couldn’t be easier! First with a mortar and pestle or a blender, grind the culinary lavender. Next, mix in the white sugar. Finally sift the sugar before using it in the frosting. And that’s literally it!

And after making the frosting, just decorate your cooled lemon cupcakes, and decorate as desired! As we said earlier, we topped ours with a lemon slice, a sprig of lavender, and a bit of baby’s breath which we think makes them so cute!

So we hope you guys enjoyed this recipe, and if you try it, please let us know in the comments down below, and also tag us on our Instagram because we love seeing what you make! -Aubrey and Tara

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Lemon Lavender Cupcakes!


Description

These cute Lemon Lavender Cupcakes have a perfectly soft and moist, citrusy lemon cake base, topped with a light purple whipped lavender frosting that’s creamy and has a slight floral taste! These are the cupcake recipe for Summer!


Ingredients

Units Scale

For Lemon Cupcakes:

1/2 cup unsalted butter, softened

1 cup white sugar

2 large eggs, room temp.

2 tsp. vanilla extract

1 and 1/2 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup fresh lemon juice

1/2 cup milk

2 Tbsp. lemon zest

For the Lavender Infused Sugar:

1 Tbsp. culinary lavender

2 Tbsp.white sugar

For Whipped Lavender Frosting:

4oz. cream cheese, softened

1 cup powdered sugar

1 tsp. vanilla extract

1 cup heavy whipping cream

violet food gel


Instructions

1. To make the lemon cupcakes: In a large bowl, with a hand mixer, beat together 1/2 cup unsalted softened butter, and 1 cup white sugar. Beat that for about 2 minutes.

2. To that, add in 2 large room temp. eggs, and 2 tsp. vanilla. Continue beating until the eggs are fully combined.

3. Now add in 1 and 1/2 cups all-purpose flour, 2 tsp. baking powder, and 1/2 tsp. salt. Beat that, while slowly drizzling in 1/2 cup fresh lemon juice, 1/2 cup milk, and 2 Tbsp. lemon zest.

4. Once everything is combined, transfer the batter to a lined cupcake tin, and bake at 350 for 15-18 minutes, or until a toothpick inserted comes out clean.

6. To make the Lavender Infused Sugar: In a mortar and pestle, (or a blender) grind 1 Tbsp. dried culinary lavender until fine. Add 2 Tbsp. of white sugar, and mix that until combined. Set aside.

7. To make the whipped lavender frosting: In a medium-sized bowl, beat together 4 oz. softened cream cheese, 1 cup powdered sugar, 1 tsp. vanilla extract and sift in the lavender-infused sugar.

8. In a small bowl, whip up 1 cup of heavy whipping cream, until stiff peaks. Fold the whipped cream into the cream cheese mixture, and optionally add in a bit of violet food gel, until a light purple color.

9. Frost the cooled cupcakes, top with a lemon piece, a sprig of lavender, and baby’s breath.

10. Enjoy!

  • Prep Time: 10 mins.
  • Cook Time: 15 mins.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 150