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Lemon Lavender Cupcakes

A sophisticated and refreshing floral dessert featuring a delicate lemon poppy-seed sponge infused with lavender, topped with a rich swirl of lemon buttercream and a dried lavender sprig garnish.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup whole milk
  • 1 tbsp culinary dried lavender buds for milk infusion
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp poppy seeds optional
Frosting and Garnish
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 12 dried lavender sprigs for garnish
  • 1 tbsp culinary dried lavender buds for scatter garnish

Equipment

  • Muffin Tin (12 cup)
  • Mixing bowls
  • Stand Mixer or Hand Mixer
  • Wire cooling rack
  • Piping bag and tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Gently heat the whole milk with the culinary lavender buds until steamy (do not boil); let steep for 10-15 minutes. Strain out buds and cool the milk.
  3. Whisk together flour, baking powder, baking soda, salt, and poppy seeds (if using) in a medium bowl.
  4. Cream the 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.
  5. Add the flour mixture to the butter mixture in three parts, alternating with the cooled lavender milk, beginning and ending with the flour. Mix until just combined.
  6. Divide batter among liners and bake for 18-22 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  7. Make the frosting by beating 1 cup softened butter until creamy, then gradually adding powdered sugar, lemon juice, and lemon zest. Beat until light and airy.
  8. Pipe the frosting in swirls onto the cooled cupcakes. Garnish with a sprig of dried lavender and scattered buds. (Optional: Drizzle with light lemon glaze for a wet look.)

Notes

Always use culinary-grade lavender. The poppy seeds add texture seen in the inspiration photo but are optional for flavor.