Delicious lemon cupcakes with a hint of lavender and creamy lemon frosting. These are not your Mama's cupcakes. Updated with a light, moist texture and just an 'ever-so-subtle' Provencal taste. My husband did not know there was lavender in them. He loved my 'secret' ingredient. Try to eat just one... I dare you!

Recipe Summary

20 mins
5 mins
45 mins
20 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.

  • Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.

  • Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.

  • Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.

  • Spoon batter into the cupcake liners, filling each 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.

  • Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.

Cook's Notes:

You can use regular milk instead of buttermilk, if desired.

I have also used prepared white frosting and prepared cream cheese frosting such as Pillsbury(R) canned frosting. Just remove from can, mix in 2 or 3 tablespoons lemon juice and 1 tablespoon lemon zest and frost. I actually like the prepared frosting better.

Nutrition Facts

164 calories; protein 2g; carbohydrates 32g; fat 3.5g; cholesterol 23.5mg; sodium 106.6mg. Full Nutrition