Cupcakes, Food

Lemon Lavender Cupcakes

February 23, 2015

As mentioned previously, sweet-savory combinations are some of my favorite desserts to make. Lemon pairs beautifully with a variety of herbs, and lavender is no exception.

In this recipe, basic vanilla cupcakes are elevated to citrusy deliciousness with a generous helping of lemon extract and lemon zest; a bit of dried lavender (or fresh, if you have it!) seals the deal. Then they’re brushed with a tangy, lemony, lavender-infused simple syrup. Last but not least, they’re topped with an elegant swirl of lemon buttercream and sprinkled with more lavender. You can file this one under the “cupcakes for grown-ups” category, but if they make you want to lick the frosting off your fingers after you’re done, I won’t tell anyone. Promise.

Recipe follows after the cut!

Lemon Lavender Cupcakes
Yields 32
  1. 2-1/2 cups cake flour
  2. 2-1/2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 4 eggs
  6. 1-1/2 cup sugar
  7. 1 teaspoon vanilla paste
  8. 2 teaspoons lemon extract
  9. Zest of 3 lemons
  10. 1 tablespoon dried lavender
  11. 1 cup oil (vegetable, canola or extra light olive oil)
  12. 1 cup buttermilk
  1. Preheat oven to 350*F.
  2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
  3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, oil, lemon extract, lemon zest, and lavender, then mix to combine.
  4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
  5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
  6. Bake cupcakes in pre-heated oven for 12-14 minutes, or until an inserted toothpick comes out clean.
  7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  8. When (mostly) cool, brush with the lemon lavender simple syrup.
  9. When fully cool, frost with the lemon buttercream and sprinkle with extra lavender for garnish, if desired.
Adapted from Glorious Treats
Adapted from Glorious Treats
Plethora, Etc.
Lemon Lavender Simple Syrup
  1. 1/2 cup sugar
  2. 1/4 cup lemon juice
  3. 1/4 cup water
  4. 2 tablespoons dried lavender
  5. Zest of one lemon
  1. Combine water, sugar, lemon juice, and lavender in a medium saucepan.
  2. Cook over medium heat, stirring occasionally, until the mixture simmers.
  3. Remove from the heat immediately and strain out the steeped lavender.
  4. Add the lemon zest.
  5. Allow to cool and brush on cupcakes, cakes, etc.
  1. Leftover simple syrup will keep in the fridge for quite a while.
Plethora, Etc.
Lemon Buttercream
  1. 3 sticks unsalted butter, softened
  2. 8 oz package cream cheese, room temperature
  3. 7 cups powdered sugar
  4. 1 teaspoon lemon extract
  5. Zest of 3 lemons
  1. In the bowl of an electric mixer, cream butter on medium-high speed until smooth and fluffy. Scrape down the bowl.
  2. Add cream cheese and mix on medium-high speed until fully incorporated.
  3. Add lemon extract and lemon zest, mix to combine.
  4. Add the powdered sugar 1 cup at a time, mixing to combine and scraping the bowl as needed.
  5. Transfer to a frosting bag and frost cupcakes as desired.
  1. You may need to adjust the powdered sugar, I find that anywhere from 7-9 cups will result in a buttercream that crusts nicely.
Plethora, Etc.

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