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Lemon Lavender Cupcakes

Lemon Lavender Cupcakes That Will Brighten Your Day

Delight in these Lemon Lavender Cupcakes, a perfect blend of zesty lemon and floral lavender flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter Can substitute with room temperature coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Raw sugar can give a deeper flavor.
  • 1 cup Sour Cream Plain Greek yogurt works as a great substitute.
  • 1 teaspoon Vanilla Extract Consider using pure almond extract for an interesting twist.
  • 2 tablespoons Lemon Zest Always use fresh zest for the best impact.
  • 4 large Egg Whites Aquafaba can be used for a vegan alternative.
  • 1.5 cups All-Purpose Flour Try a 1:1 gluten-free flour blend for a gluten-free version.
  • 1 tablespoon Baking Powder Ensure it is fresh for an optimal rise.
  • 1 teaspoon Salt
  • 0.5 cup Milk Non-dairy milks can be substituted if needed.
  • 2 tablespoons Fresh Lemon Juice Adjust according to preference for more zing.
For the Frosting
  • 0.5 cup Salted Butter Use unsalted if you prefer better control over saltiness.
  • 0.25 cup Shortening Can be omitted or replaced with more butter.
  • 4 cups Confectioners' Sugar Remember to sift to avoid lumps.
  • 3 tablespoons Milk or Water Use less for a stiffer texture.
  • 1 teaspoon Lavender Extract Add carefully to avoid overpowering the lemon flavor.
  • 1 drop Purple Gel Food Color (optional) Gel works best for vibrant hues.
  • 1 tablespoon Dried Lavender Flowers Perfect for decorating.
  • 1 slice Lemon Slices For garnish.

Equipment

  • Oven
  • Cupcake pan
  • Mixing Bowl
  • Hand mixer
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (176°C). Line a standard cupcake pan with colorful cupcake liners.
  2. Cream together unsalted butter and granulated sugar in a mixing bowl until light and fluffy, about 3-4 minutes.
  3. Mix in sour cream, vanilla extract, lemon zest, and egg whites. Beat until well combined.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt until uniform.
  5. Gradually add dry ingredients to wet batter, alternating with milk and fresh lemon juice, until fully incorporated.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 15-20 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.
  8. Prepare the lavender frosting by beating salted butter and shortening until creamy. Add sifted confectioners' sugar and lavender extract, mixing until combined.
  9. Adjust frosting consistency with milk or water until smooth and spreadable.
  10. Once cupcakes are cooled, frost them using a piping bag and garnish with dried lavender flowers and fresh lemon slices.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 40mgSugar: 14gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Un-frosted cupcakes can be frozen for up to 3 months.

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