Lemon lavender cupcakes are simple lemon cupcakes infused with lavender milk and topped with a creamy lavender buttercream. This is a super easy and foolproof cupcake recipe that guarantees flawless results consistently. They are soft, moist, and perfect for spring and summer occasions.
18 Read the "Baking Tips" above before you start.
1 Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Set aside.
2 Let the milk infuse overnight in a closed jar but if you're short on time here is a quick tip. In a small saucepan, heat the whole milk over low heat until warm. Add the culinary-grade lavender buds to the warm milk, stirring gently to combine. Let the milk and lavender steep for 30 minutes to infuse the milk with lavender flavor. Strain out the lavender buds and set the lavender-infused milk aside. Make sure to let the milk cool before adding it to the cupcake batter.
Lemon Lavender Cupcakes
3 In a small bowl, combine granulated sugar and lemon zest. Massage the lemon zest into the sugar with your fingertips until well combined. This step helps release the oils from the zest, enhancing the lemon flavor.
4 You will need a stand mixer with a paddle attachment or handheld mixer for this recipe.
5 In the bowl of a stand mixer (or large bowl) add the sugar and lemon zest mixture, cake flour, baking powder, baking soda, and salt. Mix the ingredients together for about 1 minute.
6 With the mixer still on low, add the butter a few cubes at a time and allow it to mix for about 1-2 minutes until the mixture resembles coarse crumbs. Then add in the eggs one at a time.
7 In a separate bowl or cup, whisk together the lavender infused milk (save about 2 tablespoons of the milk for the buttercream), lemon juice, sour cream, lavender extract, and vanilla extract.
8 Slowly pour in the wet ingredients while continuing to mix until just combined and a smooth batter forms. Make sure to scrape down the sides of the bowl to ensure all the ingredients are mixed in well and be careful not to overmix.
9 Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs attached.
10 Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Lavender Buttercream frosting
11 While the cupcakes are cooling, prepare the lavender buttercream frosting. In stand mixer or handheld mixer, beat the softened butter for about 5 minutes until white and creamy.
12 Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the lavender infused milk, a pinch of salt, vanilla extract, lavender extract, 1 drop of lavender or purple food coloring and beat for 1 minute until light and fluffy.
15 If the frosting is too thick, add more milk or cream, one tablespoon at a time, until desired consistency is reached.
13 Once the cupcakes are completely cooled, frost them with the lavender buttercream frosting using a piping bag or offset spatula.
14 Optionally, garnish each cupcake with a sprinkle of fresh lavender buds or a twist of lemon zest for a decorative touch.
