Lemon Lavender Cupcakes are soft, sweet, and full of fresh flavor. You get the zesty taste of lemon mixed with a light floral hint from the lavender. These cupcakes are topped with creamy lavender frosting and look as good as they taste. They’re easy to make at home and perfect for parties, spring days, or anytime you want something a little different.
Why We Love This Lemon Lavender Cupcakes Recipe
You’re going to love this recipe for so many reasons. First, the flavor is something you don’t come across every day. Lemon and lavender together create a combination that’s both fresh and relaxing. The lemon adds a zesty brightness, while the lavender brings a calm, floral depth that feels just right.
Second, the texture of these cupcakes is incredibly light and fluffy. Thanks to sour cream and whipped egg whites, the crumb is soft without being too dense. They’re moist but not heavy, and they hold up beautifully to the creamy lavender frosting.
Third, they look absolutely stunning. The soft purple swirl of the frosting, dotted with real lavender flowers and finished with a small lemon slice, makes each cupcake look like it came from a high-end bakery. You don’t need special skills or tools to achieve this look — it’s all in the simple presentation.
Finally, this recipe is great because you can easily customize it. You can switch out the frosting flavor, add fillings, or decorate them differently depending on the occasion. They’re as versatile as they are beautiful.
Ingredients about Lemon Lavender Cupcakes
To make perfect Lemon Lavender Cupcakes, you’ll need two parts: the cupcake batter and the lavender frosting. Each element brings out unique flavors and textures that work together to create a balanced and delightful dessert.
Ingredients for the Lemon Cupcakes:
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 6 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 tablespoon water
- 3 tablespoons fresh lemon juice (from 1–2 lemons)
Ingredients for the Lavender Frosting:
- 1/2 cup salted butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 2–3 tablespoons water or milk
- 1/2 teaspoon vanilla extract
- 1 1/4 teaspoons lavender extract
- Violet gel paste color (optional, for tinting)
- Lavender flowers (for garnish)
- 6–7 lemon slices, cut in half (for garnish)
These ingredients are easy to find, and you likely have many of them on hand already. Lavender extract is the only one that might be new, but it’s available at most baking supply stores or online.
How to Make Lemon Lavender Cupcakes Directions
Making these cupcakes is a fun and simple process. You’ll start by preparing the batter, then baking the cupcakes, and finishing with a beautiful swirl of lavender frosting.
Start by preheating your oven to 350°F (176°C). Line a cupcake tray with paper liners to keep the cupcakes from sticking and to make clean-up easy.
In a large bowl, cream the butter and sugar together. This step is important because it helps create a fluffy texture. Mix them on medium speed for about 3–4 minutes, or until the mixture looks light and airy.
Next, add the sour cream, vanilla extract, and lemon zest. The sour cream adds moisture, while the lemon zest gives you a fresh burst of citrus in every bite. Mix until everything is combined well.
Now it’s time to add the egg whites. You’ll want to do this in two parts, mixing well after each addition. The egg whites help the cupcakes rise and make them extra soft and light.
In a separate bowl, whisk together your dry ingredients: flour, baking powder, and salt. In another container like a liquid measuring cup, mix the milk, water, and fresh lemon juice. This helps balance the dry and wet ingredients for the perfect batter.
Add half of the dry ingredients to your batter and mix until just combined. Then add the milk and lemon juice mixture and mix again. Finally, add the rest of the dry ingredients and mix until everything is smooth. Be sure to scrape down the sides of the bowl so nothing gets left behind.
Fill your cupcake liners about ¾ of the way full. You should get 12–14 cupcakes, depending on how evenly you fill each one. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Don’t overbake — you want them to stay moist and tender.
Let the cupcakes cool in the pan for a couple of minutes, then move them to a wire rack to cool completely before you frost them.
To make the frosting, beat together the butter and shortening until the mixture is smooth and fluffy. Add half of the powdered sugar and mix again until it’s all blended.
Then, add your vanilla extract, lavender extract, and a couple tablespoons of milk or water. This gives the frosting its smooth texture and floral flavor. Add the remaining powdered sugar and mix until everything is light and creamy. If the frosting is too thick, add a little more milk until you get the consistency you like.
You can add a small amount of violet gel food coloring to give the frosting a soft lavender hue. This step is optional, but it makes the cupcakes look even more beautiful.
Use a piping bag fitted with a closed star tip to frost each cupcake. Top with a small sprinkle of lavender flowers and a halved lemon slice for a lovely finish.
How to Serve Lemon Lavender Cupcakes
These cupcakes are perfect for any time you want a dessert that looks impressive but feels effortless. They’re great for brunches, tea parties, birthdays, bridal showers, or even just a casual gathering.
You can serve them on a simple white platter to show off the pastel colors, or add some edible flowers and lemon wedges around them for an eye-catching display.
They also pair well with drinks like herbal teas, lemonade, or iced green tea. The soft floral taste of lavender combined with lemon makes them a refreshing treat that doesn’t feel too heavy.
For a personal touch, you can serve them in decorative cupcake wrappers or add a small paper topper. They look elegant with almost no extra effort, which makes them a go-to choice for easy entertaining.
Expert Tips: Lemon Lavender Cupcakes
Here are a few helpful tips to make sure your cupcakes come out perfect every time:
- Don’t Overmix – Once you add the flour, mix just until the ingredients are combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- Use Fresh Lemon Juice – Bottled lemon juice doesn’t have the same flavor. Freshly squeezed juice makes a big difference in taste.
- Bring Ingredients to Room Temperature – This helps them blend better and improves the texture of your cupcakes and frosting.
- Adjust Lavender Flavor Carefully – Lavender can be strong. Start with the amount listed and taste as you go if you’re unsure. Too much can make the frosting bitter or soapy.
- Use a Piping Tip for a Polished Look – A star tip gives your frosting a bakery-style swirl that’s easy to do but looks fancy.
- Cool Before Frosting – Let the cupcakes cool completely or the frosting will melt. This is especially important if your kitchen is warm.
- Decorate Just Before Serving – Add the lemon slices and lavender flowers right before serving so they stay fresh and don’t dry out.
How to Store Lemon Lavender Cupcakes
You can store these cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm or if you’re storing them longer, place them in the refrigerator for up to five days.
If refrigerated, bring them back to room temperature before serving so the frosting softens and the flavors come through better.
For longer storage, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They’ll stay good for up to two months. When you’re ready to enjoy them, thaw at room temperature, frost, and serve.
Variation of Lemon Lavender Cupcakes
If you want to change things up a little, there are several ways to make these cupcakes your own.
- Lemon Blueberry Lavender Cupcakes – Add a handful of fresh or frozen blueberries to the batter before baking. They bring a juicy burst of flavor and pair beautifully with the lemon and lavender.
- Lavender Honey Frosting – Replace some of the sugar with a bit of honey for a natural sweetness that complements the floral flavor.
- Lemon Filling – Fill the center of each cupcake with a bit of lemon curd before frosting for an extra citrus surprise.
- Mini Cupcakes – Make them bite-sized for parties. Reduce baking time to around 10–12 minutes and keep an eye on them.
- No Food Coloring – If you prefer a more natural look, skip the food coloring. The flavor will still be perfect, and the creamy color of the frosting is lovely on its own.
These simple tweaks let you create different versions without losing the charm of the original.
FAQ About Lemon Lavender Cupcakes
Can I use dried lavender instead of lavender extract?
Yes, but it’s best to infuse it into the milk or sugar before using. The extract provides a more consistent flavor, but dried lavender can work if used carefully.
Are these cupcakes too floral for kids?
Not at all! The lavender flavor is subtle and balanced by the lemon. Most kids enjoy the sweetness and fun look of these cupcakes.
Can I make these ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them the day you plan to serve. They stay fresh and delicious.
Is the food coloring necessary?
No, it’s just for appearance. The frosting tastes the same with or without it.
Can I substitute Greek yogurt for sour cream?
Yes, plain Greek yogurt works well in place of sour cream and gives the same moisture and texture.
Lemon Lavender Cupcakes
Equipment
- Cupcake Pan:
- Mixing Bowls:
- Piping Bag
Ingredients
- 6 tablespoons unsalted butter room temperature
- 3/4 cup sugar
- 6 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 3 large egg whites room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 tablespoon water
- 3 tablespoons fresh lemon juice (from 1–2 lemons)
- 1/2 cup salted butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 2–3 tablespoons water or milk
- 1/2 teaspoon vanilla extract
- 1 1/4 teaspoons lavender extract
- Violet gel paste color optional, for tinting
- Lavender flowers for garnish
- 6–7 slices lemon cut in half for garnish
Instructions
- Preheat oven to 350°F (176°C) and line a cupcake tray with paper liners.
- Cream together butter and sugar on medium speed for 3-4 minutes until light and airy.
- Add sour cream, vanilla extract, and lemon zest, mixing until well combined.
- Incorporate egg whites in two parts, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another container, combine milk, water, and lemon juice.
- Add half of the dry ingredients to the wet mixture, followed by the milk mixture, then the remaining dry ingredients, mixing until smooth.
- Fill cupcake liners ¾ full and bake for 15-17 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the butter and shortening until smooth. Gradually add powdered sugar.
- Add vanilla extract, lavender extract, and a couple tablespoons of milk, mixing until creamy.
- Optionally tint frosting with violet gel food coloring, then frost the cooled cupcakes with a piping bag.
- Garnish with lavender flowers and lemon slices before serving.
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