These Lemon & Lavender Cupcakes are a dreamy, floral treat that embodies everything we love about spring! The balance of tangy lemon and gentle lavender creates an unforgettable flavor, perfect for any springtime occasion. Whether you top them with a swirl of lavender-infused frosting or a sprinkle of edible flowers, these cupcakes are sure to bring a little sunshine to your day

Will you be baking these? Let me know how they turn out!

Lemon & Lavender Cupcake Recipe

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• ½ cup (120ml) whole milk
• 1 tsp vanilla extract
• 1 tsp dried culinary lavender, finely ground

For the Lavender Honey Buttercream:

• 1 cup (230g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2 tbsp honey
• 1 tbsp heavy cream (or milk)
• ½ tsp dried culinary lavender, finely ground
• 1 tsp vanilla extract
• A pinch of salt
• Purple food coloring (optional)

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Instructions

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another small bowl, grind the dried lavender using a mortar and pestle or a food processor. (This helps distribute the flavor evenly without big lavender pieces.)
4. In a large mixing bowl, cream butter and sugar together until light and fluffy (about 2 minutes).
5. Add eggs, one at a time, mixing well after each. Then, mix in lemon juice, zest, vanilla extract, and ground lavender.
6. Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
7. Divide batter evenly among cupcake liners, filling each about ⅔ full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool completely before frosting.

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Step 2: Make the Lavender Honey Buttercream

1. In a mixing bowl, beat the butter until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, mixing well.
3. Stir in honey, vanilla extract, ground lavender, and a pinch of salt.
4. Add heavy cream (or milk) one tablespoon at a time until the frosting is fluffy and spreadable.
5. If desired, mix in a drop of purple food coloring for a soft lavender hue.

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Step 3: Decorate the Cupcakes

1. Pipe or spread the buttercream onto the cooled cupcakes.
2. Garnish with a sprinkle of lemon zest, edible flowers, or a few whole lavender buds for an elegant touch.
3. Serve and enjoy the delicate flavors of spring in every bite!

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Pro Tips for the Perfect Lemon & Lavender Cupcakes

✔ Use fresh lemons for the best flavor—both the juice and zest add a bright, natural citrus taste.
✔ Use culinary lavender—not all lavender is safe to eat! Buy it from a trusted source.
✔ Don’t overdo the lavender—a little goes a long way! Too much can make the cupcakes taste soapy.
✔ Pair with a cup of tea—these cupcakes go wonderfully with chamomile or Earl Grey.

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Bake, Share & Enjoy!