These lemon lavender cupcakes are really special to me because they were inspired by the layered cake Andrew and I had at our wedding. After the most delicious cake tasting, we decided to go with two flavors, because how could we pick just one!? We ended up choosing lemon and lavender to be layered on top of each other. These cupcakes are meant to bring those flavors together in one. It’s light, floral, not too sweet, and just reminds me of that special day! It also tastes like spring and summer wrapped into a bite. The best part is that they’re just so easy to make!
I love that something from that day has turned into a go-to recipe for things like baby showers, birthdays, or honestly just a weekend baking project. The recipe itself is super simple, but the mix of lemon zest, fresh juice, and a little pinch of cardamom gives it a nice depth. The dried lavender adds a subtle floral note that doesn’t take over. I also like to chop it up a bit so it blends in better.
The cupcakes bake up soft and fluffy thanks to the milk and sour cream, and the cream cheese frosting brings the perfect amount of tang. I usually top them with a little lemon zest and a sprinkle of lavender to make them feel extra special, but they’re just as good plain.
If you’ve never baked with lavender before, don’t be intimidated. It works so well with citrus and makes the whole kitchen smell amazing. And if you can, try one while it’s still a little warm. Trust me on this one! Hope you love these Lemon Lavender Cupcakes as much as we do.
What frosting should I use for lemon lavender cupcakes?
When it comes to which frosting to use for lemon lavender cupcakes, there are so many options! I use a simple, classic, and fluffy cream cheese frosting (my fave!) but you can also make a honey buttercream (more floral), vanilla buttercream (more delicate), or white chocolate ganache (sweeter) frosting. Tailor it to your taste buds because you truly cant go wrong!
How to Make Lemon Lavender Cupcakes
Here’s a video of how to make Lemon Lavender Cupcakes at home from scratch! For another delicious dessert, check out my Coconut Tres Leches Cake recipe.
Ingredients – For the Cupcakes
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 2 teaspoons dried lavender (I like to chop mine a bit)
- Pinch of cardamom
- 1 cup granulated sugar
- Zest of 2 lemons
- 2 eggs + 1 egg white
- 3/4 cup melted butter
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- Juice of 1 lemon
- 1/4 cup sour cream
- Lemon zest and lavender for garnish
Ingredients – For the Cream Cheese Frosting
- 8 tablespoons softened unsalted butter
- 8 ounces softened cream cheese
- 1 1/4 teaspoons vanilla extract
- 3 3/4 cup powdered sugar
- Pinch of salt
Step-By-Step Method for the Lemon Lavender Cupcakes
- Preheat oven to 350 degrees. Line a cupcake tray with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, lavender, and cardamom until evenly combined. Set aside.
- In a separate large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and well incorporated.
- Whisk in the eggs, melted butter, milk, sour cream, vanilla, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet, mixing just until the batter is smooth. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds of the way. Bake until the tops are slightly golden and a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
- Meanwhile, in a separate medium bowl, add the softened butter, cream cheese, vanilla extract, powdered sugar, and salt. Using a handheld mixer (or a stand mixer fitted with the paddle attachment), beat on low speed until the mixture is smooth and fluffy, scraping down the sides as needed. Set aside at room temperature until ready to frost.
- Once cooled, frost the cupcakes with cream cheese frosting and garnish with lemon zest and a sprinkle of lavender. Enjoy!