Fresh Lemon Lavender Cupcakes Easy Recipe with Honey Buttercream Frosting
Light and moist lemon lavender cupcakes with a subtle floral note, topped with a creamy honey buttercream frosting. Perfect for special occasions or a delightful everyday treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons fresh lemon zest (about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) milk, whole preferred
- 2 teaspoons fresh lavender buds, lightly chopped
- ¾ cup (170g) unsalted butter, softened (for frosting)
- 2 ½ cups (300g) powdered sugar, sifted (for frosting)
- 3 tablespoons raw honey (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Using an electric mixer, beat ½ cup softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in fresh lemon zest.
- Alternately add dry ingredients and milk to the butter mixture in three parts, beginning and ending with dry ingredients. Mix gently but thoroughly after each addition.
- Fold in fresh chopped lavender buds gently.
- Spoon batter evenly into cupcake liners, filling about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat ¾ cup softened unsalted butter until creamy. Gradually add powdered sugar, beating well.
- Mix in raw honey, vanilla extract, and a pinch of salt until smooth and fluffy.
- Once cupcakes are fully cooled, frost using a piping bag with a star tip or spread with a knife.
Notes
Use fresh lavender for best flavor; if using dried lavender, reduce to 1 teaspoon to avoid bitterness. Keep butter soft but not melted for frosting. Cool cupcakes completely before frosting to prevent melting. Room temperature ingredients ensure smooth mixing. Avoid overmixing batter to keep cupcakes tender.
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 320
- Sugar: 28
- Fat: 15
- Carbohydrates: 42
- Protein: 3
Keywords: lemon cupcakes, lavender cupcakes, honey buttercream, floral desserts, easy cupcakes, spring baking, garden party treats