Lemon Cupcakes with Lavender Frosting: A Bright and Floral Dessert
A bright floral twist on classic citrus treats for memorable gatherings.
If you’re searching for a unique and elegant dessert that captures the essence of spring, these lemon cupcakes with lavender frosting are sure to impress. Featuring a tender, tangy crumb and a subtle floral buttercream, this recipe is perfect for Mother’s Day, baby showers, or any occasion that calls for something special and memorable.
Why Lemon and Lavender?
The pairing of lemon and lavender creates a harmonious blend of tartness and gentle floral undertones. Lemon brings a fresh, zesty flavor that wakes up the palate, while lavender’s fragrance—used judiciously—adds a layer of sophistication and charm. Combined in cupcake form, they produce a dessert that looks and tastes like spring in bloom.
When to Serve Lemon Cupcakes with Lavender Frosting
- Spring Brunches — Ideal for showcasing seasonal flavors.
- Mother’s Day — A delightful, elegant treat for a cherished occasion.
- Easter Celebrations — Add bright, floral notes to your holiday table.
- Tea Parties and Baby Showers — Their delicate appearance makes them a showstopper.
Understanding Culinary Lavender
Before you start, it’s important to select the right type of lavender. Always use culinary lavender—unlike varieties for crafts or potpourri, culinary lavender is harvested from species safe for consumption and free of chemical treatments.
- Don’t Overdo It: A small amount goes a long way; too much can be overpowering.
- Available Forms: Culinary lavender comes as dried buds or as an extract. Dried buds lend visual appeal as garnish, while extract is easy to blend into frostings.
- Preparation: If using dried buds, chop them finely to avoid large, crunchy bits in the frosting.
Ingredients for Lemon Cupcakes
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 1/2 cups | Use cake flour for a lighter crumb |
| Baking powder | 1 tsp | Leavening agent |
| Salt | Pinch | Enhances flavor |
| Lemon zest | From 2–4 lemons | Adjust for desired intensity |
| Unsalted butter, softened | 1/2 cup (1 stick) | Room temperature for best creaming |
| Granulated sugar | 1 cup | |
| Egg | 1 large | |
| Egg whites | 2 large | For a light, fluffy texture |
| Vanilla extract | 1 tsp | |
| Lemon extract (optional) | 1 tsp | Boosts lemon flavor |
| Milk | 1/2 cup | Whole or 2% |
| Lemon juice | 1/4 cup (from 1–2 lemons) | Freshly squeezed is best |
Baking Alternatives and Enhancements
- Substitute buttermilk for a tangier, more tender crumb.
- Add 1–2 teaspoons of culinary lavender buds to the batter for a deeper floral note.
- Use cake flour for extra softness and a more delicate cupcake.
Ingredients for Lavender Frosting
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter, softened | 3/4 cup | Room temperature for creaming |
| Powdered sugar | 3–3.5 cups | Sift for smoothness |
| Lavender extract or finely chopped dried culinary lavender | 1 tsp extract or 1 tsp dried | Use extract for convenience |
| Vanilla extract | 1 tsp | |
| Milk or cream | 1–2 tbsp | Adjust for desired consistency |
| Purple food coloring (optional) | A few drops | For a pretty pastel finish |
| Culinary dried lavender (garnish) | Pinch | Optional, for decorating |
Step-by-Step Instructions
1. Prepare Your Baking Tools
- Preheat oven to 350°F (180°C).
- Line a standard 12-cup muffin tin with paper liners or lightly grease with baking spray.
2. Make the Lemon Cupcake Batter
- Dry Ingredients: In a medium bowl, whisk the flour, baking powder, and salt. Stir in the lemon zest for extra aromatic flavor.
- Creaming: In a large bowl, using a stand mixer or hand mixer, beat the butter and sugar together on medium speed until light and fluffy—about 2–3 minutes.
- Add Eggs: Add the whole egg and then the egg whites, one at a time, beating well after each addition until the mixture is creamy and pale yellow.
- Flavoring: Beat in vanilla and, if using, lemon extract.
- Combine Wet & Dry: Alternate adding the flour mixture with the milk and lemon juice, beginning and ending with the flour. Mix on low speed until just combined—do not overmix.
3. Bake the Cupcakes
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back slightly to the touch.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
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Making the Lavender Frosting
- In a large bowl with a stand or hand mixer, beat the butter on medium speed until creamy and pale.
- Gradually add the sifted powdered sugar, starting on low speed, until well incorporated, light, and fluffy. Pause to scrape down the sides of the bowl as needed.
- Add the lavender extract (or finely chopped dried lavender), vanilla extract, and 1 tbsp of milk or cream. Beat for 2–3 minutes until fluffy. Adjust the consistency by adding more milk (for smoother) or powdered sugar (for stiffer) as needed.
- If desired, mix in a drop or two of purple food coloring for a soft lavender hue.
Decorating Tips and Presentation Ideas
- Spoon or pipe the lavender frosting onto each cooled cupcake using a piping bag and your favorite tip (a large open star or round tip works beautifully).
- Garnish with a sprinkling of finely chopped dried culinary lavender or a few lemon zest strands for visual flair.
- For an elegant touch, add a small, edible flower or a slice of candied lemon.
Storage and Make-Ahead Tips
- At Room Temperature: Unfrosted cupcakes can be stored, covered, for up to 2 days.
- Refrigerate: Frosted cupcakes keep well in an airtight container in the fridge for 3–4 days. Allow to return to room temperature before serving.
- Freezing: Both the unfrosted cupcakes and the lavender frosting may be frozen separately for up to 1 month. Thaw at room temperature and re-whip the frosting for best texture.
Ingredient Substitutions and Variations
- No Lavender Extract? Substitute with 1 teaspoon of finely chopped dried culinary lavender.
- Dairy-Free Option: Use plant-based butter and non-dairy milk for both cupcake and frosting recipes.
- Sugar Alternatives: Cupcakes can be made with coconut sugar for a deeper sweetness, though color and flavor will differ.
- Extra Tang: For more citrus kick, add 1 tablespoon extra lemon juice or more zest.
Nutrition Information (per cupcake)
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Sugar | Protein |
|---|---|---|---|---|---|---|---|
| Approx. 293 | 13g | 8g | 23mg | 97mg | 64g | 49g | 4g |
Baking Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for even mixing and lightness.
- Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Stir until ingredients are just combined.
- Culinary Lavender Only: Never substitute lavender meant for crafts or fragrance, as these may not be food-safe.
- Finely Chop Lavender: If using dried, chop very finely to prevent large, chewy pieces in the frosting.
- Let Cupcakes Cool Completely: Frosting will melt or slide off if cupcakes are even slightly warm.
Perfect Occasions for Lemon-Lavender Cupcakes
- Weddings: Elegant enough for a dessert table or as favors.
- Brunch Gatherings: Offers freshness and a beautiful presentation.
- Spring & Summer Picnics: Portable and crowd-pleasing.
- Baby Showers & Birthdays: Adds color and sophistication to your spread.
Creative Serving Suggestions
- Arrange cupcakes on a vintage cake stand, sprinkled with fresh edible flowers.
- Serve with a pot of honey lavender tea for complementary flavors.
- Package in individual bakery boxes for party favors or gifts.
Frequently Asked Questions (FAQs)
Q: Can I use fresh lavender instead of dried lavender or extract?
A: Yes, but be sure it’s culinary-grade and use sparingly, as fresh lavender can impart a stronger, sometimes soapy flavor if overused.
Q: How can I make these cupcakes gluten-free?
A: Substitute the flour with your favorite gluten-free flour blend. Check that it includes xanthan gum if needed for texture.
Q: Can I double the recipe for a larger crowd?
A: Absolutely. Double each ingredient in proportion to yield 24 cupcakes. Work in batches or with a stand mixer for easier mixing.
Q: What if I don’t like lavender?
A: Omit the lavender and use vanilla or a hint of almond extract in the frosting for a sweet, subtle flavor that complements the lemon.
Q: Can I make the frosting ahead of time?
A: Yes, the frosting can be covered and refrigerated for up to 3 days. Bring to room temperature and re-whip before using for best texture.
Related Lemon Dessert Ideas
- Mini Lemon Pies
- Lemon Meringue Pie for One
- Lemon Loaf Cake
- Lemon Buttermilk Bars
- Lemon Cupcakes with Raspberry Buttercream
Baking these lemon cupcakes with lavender frosting is not just about making dessert—it’s about creating a joyful, fragrant experience that looks as lovely as it tastes. Enjoy every bite, and don’t forget to share them with family and friends!
References
- https://adayinthelifeonthefarm.blogspot.com/2016/05/serving-dessert-for-final-day-of.html
- https://afternoon-espresso.com/lemon-lavender-cupcake-recipe/
- https://abiggreenhouse.com/lemon-cupcakes-with-lavender-buttercream-frosting/
- https://www.thepioneerwoman.com/food-cooking/recipes/a79592/lemon-cupcakes-with-lavender-frosting/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39178962/mothers-day-cupcakes/
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