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Lemon Lavender Cupcakes

Lemon Lavender Cupcakes to Brighten Your Spring Days

Light and fluffy Lemon Lavender Cupcakes that bring a refreshing taste of spring with floral notes and zesty lemon.
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Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 6 tablespoons Unsalted Butter Provides richness and moisture; substitute with plant-based butter for a dairy-free option.
  • 3/4 cup Sugar Adds sweetness to balance the tartness of lemon; no direct substitute recommended.
  • 6 tablespoons Sour Cream Keeps cupcakes tender; use dairy-free sour cream for a vegan alternative.
  • 1/2 teaspoon Vanilla Extract Enhances the overall flavor; no substitute needed.
  • 1 tablespoon Grated Lemon Zest Adds a bright, fragrant citrus note; always zest fresh lemons for maximum flavor.
  • 3 large Egg Whites Creates a light and airy texture; substitutions with whole eggs are not recommended.
  • 1 1/4 cups All-Purpose Flour Provides structure; can be replaced with a gluten-free blend if necessary.
  • 2 teaspoons Baking Powder Acts as a leavening agent for fluffiness; ensure it’s fresh for best results.
  • 1/4 teaspoon Salt Balances sweetness; no substitute required.
  • 1/4 cup Milk Adds moisture; use a dairy-free alternative for a non-dairy option.
  • 1 tablespoon Water Helps adjust batter consistency; no substitute needed.
  • 3 tablespoons Fresh Lemon Juice Adds tartness and moisture; always use fresh juice for best flavor.
For the Frosting
  • 1/2 cup Salted Butter Forms a creamy base; can be replaced with all butter or a dairy-free version if desired.
  • 1/2 cup Shortening Helps the frosting hold its shape; omit for an all-butter frosting.
  • 4 cups Powdered Sugar Sweetens frosting and thickens the texture; no direct substitute recommended.
  • 1 1/4 teaspoons Lavender Extract Provides floral flavor without overpowering; use less for a milder taste.
  • Optional Tinting Violet gel paste color adds aesthetic appeal; skip for a natural look.

Equipment

  • Cupcake pan
  • mixing bowls
  • electric mixer
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (176°C) and line a cupcake pan with paper liners.
  2. Cream together unsalted butter and sugar using an electric mixer for 3-4 minutes until light and fluffy.
  3. Mix in sour cream, vanilla extract, and grated lemon zest until fully incorporated.
  4. Gradually add egg whites in two parts, mixing well after each addition.
  5. Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
  6. Combine milk, water, and fresh lemon juice in a measuring cup.
  7. Alternately mix the dry and wet ingredients with the creamed mixture until combined.
  8. Fill cupcake liners about three-quarters full and bake for 15-17 minutes.
  9. Let the cupcakes cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely.
  10. Beat salted butter and shortening for the frosting until smooth, then gradually add powdered sugar.
  11. Mix in lavender extract and adjust with milk for desired consistency.
  12. Frost cooled cupcakes and garnish with edible lavender and lemon slices.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure you cream the butter and sugar properly and use fresh ingredients throughout the recipe.

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