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Lemon Lavender Cupcakes - Light, Bright, and Comforting

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1 tbsp finely grated lemon zest (about 1 large lemon)
  • 2 tsp culinary lavender buds, lightly crushed
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) neutral oil (canola or vegetable)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
  • For the frosting:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 1/2–3 cups (300–360 g) powdered sugar, sifted
  • 1–2 tbsp fresh lemon juice, to taste
  • 1 tsp lemon zest
  • Pinch of salt
  • Optional: a few lavender buds or lemon zest strands for garnish

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Rub in the lemon zest and crushed lavender with your fingertips to release their oils.
  3. In a separate bowl, whisk eggs, buttermilk, oil, lemon juice, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few small lumps are fine. Do not overmix.
  5. Divide the batter evenly among the liners, filling each about 2/3 full.
  6. Bake for 16–19 minutes, or until the tops spring back and a toothpick comes out clean or with a few crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make the frosting: Beat cream cheese and butter until creamy and smooth, about 2 minutes. Add 2 1/2 cups powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat until fluffy, adding more powdered sugar if you want a thicker consistency.
  9. Pipe or spread the frosting on cooled cupcakes. Garnish with a few lavender buds or a sprinkle of zest if you like.