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Freshly baked lemon lavender cupcakes with floral garnish on a plate

Lemon Lavender Cupcakes

Bright, floral, and endlessly giftable, these Lemon Lavender Cupcakes balance citrus snap with gentle lavender aroma. Perfect for brunches and showers.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 6 tbsp unsalted butter, at room temperature Use high-quality European-style butter for a richer taste.
  • 3/4 cup sugar
  • 6 tbsp sour cream
  • 1/2 tsp vanilla extract
  • 1 tbsp grated lemon zest
  • 3 large egg whites, at room temperature
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 tbsp water
  • 3 tbsp fresh lemon juice (from 1–2 lemons)
Frosting Ingredients
  • 1/2 cup salted butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 2–3 tbsp water or milk (for thinning)
  • 1/2 tsp vanilla (for frosting)
  • 1 1/4 tsp lavender extract (for frosting)
  • optional violet gel paste color
  • lavender flowers, for garnish
  • 6–7 slices lemon, cut in half, for garnish

Method
 

Preparation
  1. Gently crush the culinary lavender buds with the back of a spoon to release their oils without pulverizing them.
  2. Beat the unsalted butter with the crushed lavender for 2 minutes until the butter smells floral and looks smooth.
  3. Add sugar and egg whites, then add vanilla extract and lemon zest. Beat until the mixture is smooth and slightly thickened.
Batter Mixing
  1. In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
  2. Gradually fold the dry ingredients into the wet mixture, alternating with sour cream.
  3. Stir in milk, water, and lemon juice until just combined.
Baking
  1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
  2. Fill each liner about 2/3 full and bake for 18–20 minutes until lightly golden.
  3. Cool completely on a wire rack before frosting.
Frosting
  1. Beat salted butter and shortening until smooth, then add powdered sugar, vanilla, lavender extract, and water to reach pipeable consistency.
  2. Use a piping bag fitted with a French decorator tip to frost the cooled cupcakes.
Garnishing
  1. Garnish with dried lavender flowers and half lemon slices.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days. Freeze unfrosted cupcakes for up to 3 months.