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Lemon Lavender Cupcakes

Delightful Lemon Lavender Cupcakes for Spring Indulgence

These Lemon Lavender Cupcakes are a refreshing spring treat, blending zesty lemon with delicate lavender for a perfect indulgence.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter softened at room temperature
  • 1 cup Granulated Sugar or coconut sugar for a healthier option
  • 1 cup Sour Cream or Greek yogurt
  • 1 teaspoon Vanilla Extract opt for pure vanilla for best flavor
  • 2 tablespoons Lemon Zest freshly grated
  • 4 large Egg Whites at room temperature
  • 1.5 cups All-Purpose Flour or gluten-free flour blend
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Milk dairy or dairy-free
  • 2 tablespoons Fresh Lemon Juice or bottled juice in a pinch
For the Lavender Buttercream Frosting
  • 1 cup Unsalted Butter softened
  • 1/2 cup Shortening
  • 4 cups Powdered Sugar adjust for consistency
  • 1 teaspoon Lavender Extract start small and adjust to taste
  • 2 tablespoons Lavender Flowers for decoration

Equipment

  • mixing bowl
  • Electric Mixer
  • Cupcake Pan
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (176°C) and line cupcake pan with paper liners.
  2. In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add sour cream, vanilla extract, lemon zest, and egg whites; mix until combined.
  4. In another bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture, alternating with milk and lemon juice.
  5. Fill cupcake liners two-thirds full with batter.
  6. Bake for 15-20 minutes; check with a toothpick for doneness.
  7. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Beat together softened butter and shortening for the frosting, then gradually add powdered sugar, lavender extract, and milk/water until creamy.
  9. Once cooled, pipe the lavender buttercream frosting onto each cupcake and top with lavender flowers and lemon slices.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free blend and adjust baking time as necessary. Ensure all ingredients are at room temperature for best results.

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