Lemon Lavender Cupcakes

by Eat Well with Lex

Lemon lavender cupcakes are simple lemon cupcakes infused with lavender milk and topped with a creamy lavender buttercream. This is a super easy and foolproof cupcake recipe that guarantees flawless results consistently. They are soft, moist, and perfect for spring and summer occasions.

This Lemon Lavender Cupcake recipe is truly the best of the best!

Freshly baked lemon lavender cupcakes with lavender buttercream frosting

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Lemon Cupcakes with Lavender

Imagine biting into the ultimate lemon cupcake that’s so zesty you can practically feel the sunshine. That’s what you’re in for. But hold up, ’cause we’re about to twist it up – we’re throwing in some sweet lavender vibes. This isn’t just any ol’ cake; it’s like a springtime vacay in a cupcake wrapper. Picture yourself chilling in a fragrant lavender field, the sun kissing your face, and a cool breeze dancing around you – that’s the vibe these lavender and lemon cupcakes are serving. They’re not just easy on the eyes; they’ve got this refreshingly flowery kick that’s downright addictive.

Moist lemon lavender cupcakes with homemade frosting. eatwellwithlex.com

Here is Why This Lavender and Lemon Cupcake Recipe is the Best

The undeniable perfection of these cupcakes is no accident. The secret lies in both the choice of ingredients and the precise technique. Each component of the recipe has been thoughtfully chosen and combined to ensure foolproof results every time you bake.

By choosing cake flour instead of all-purpose, the crumb becomes delightfully tender, plus a touch of sour cream is the secret to everlasting moisture. What truly sets these lemon lavender cupcakes apart is the reverse creaming technique. This method ensures minimal gluten formation, resulting in a soft, tender crumb that rises evenly and maintains its shape beautifully.

Make no mistake, when you follow this recipe, stellar cupcakes aren’t just possible—they’re guaranteed.

If you like this lemon cupcake recipe, you may also like my Lemon Blueberry Loaf Cake.

Homemade Lavender Milk

This cupcake recipe calls for lavender extract but I thought, why not jazz it up with some real lavender oomph? I went all in and whipped up this lavender-infused milk using actual fresh lavender, ’cause why settle for plain old milk when you can have it bursting with that dreamy lavender taste? Here’s my little secret on how to craft that lavender milk:

Method 1: Simply simmer fresh lavender buds in milk until fragrant, then strain to extract the lavender-infused milk. This method is best if you’re short on time but make sure to let the milk cool before adding it to cupcake batter.

Method 2: Combine the milk and dried lavender buds in a clean container with a lid. Seal the container tightly and let the mixture infuse overnight. The next day, strain the infused milk.

Aromatic lavender-infused milk with fresh lavender flowers.

Ingredients You’ll Need

  • Fresh Lemons: Opt for fresh lemons as they provide the brightest and most intense citrus flavor.
  • Culinary-Grade Lavender Buds: The fresher, the more flavor-packed your lavender milk is gonna be.
  • Cake Flour: Skip the all-purpose stuff and grab cake flour. It’s fine, it’s fancy, and it’ll give your cupcakes that cloud-like softness.
  • Sour Cream: Dollop some sour cream into your batter. It’s the secret weapon for irresistibly moist and rich cupcakes.
  • Whole Milk: You will infuse this milk with the lavender buds. This will add moisture and lavender flavor to the cupcakes.
  • Unsalted Butter: Make sure to use softened room temperature butter.
  • Granulated Sugar: Sugar adds a balance of sweetness to the cupcakes.
  • Eggs: Eggs serve as a binding agent and provide structure to the cupcakes.
  • Baking Powder and Baking Soda: These leavening agents help the cupcakes rise and achieve a light and fluffy texture.
  • Lavender Extract: Lavender extract intensifies the floral flavor of the cupcakes, enhancing the subtle notes of lavender infused milk throughout the batter.
  • Vanilla Extract: A splash of vanilla extract mixes warmth and sweetness into your cupcake.
  • Salt: Don’t forget salt! A little pinch will give everything else a flavor bump.

Click the “jump to recipe” button or scroll to the bottom of the page to see recipe card with measurements.

Jump to Recipe
Ingredients for lemon lavender cupcakes including lemons, lavender buds, and butter.

How to Make Lemon Lavender Cupcakes

Preheat the oven and prepare a muffin tin with liners. Infuse the milk with lavender by heating it and steeping lavender buds.

Massage lemon zest into granulated sugar to release oils and enhance flavor. Then add all the other dry ingredients and whisk until combined. With the mixer on low speed, gradually add the butter, a few cubes at a time, until it resembles coarse crumbs. Then add the eggs one at a time.

Whisk together all the wet ingredients in a separate bowl or cup, then slowly add it to the dry ingredients. Mix until the batter is just combined and smooth. Divide batter into cupcake liners and bake until done.

See more details on recipe card below.

Lavender Buttercream Frosting

Now, let’s talk about the star of the show – the lavender buttercream frosting. This easy buttercream frosting is super easy to make yet incredibly luxurious. It provides the perfect finishing touch to our lemon lavender cupcakes. Here is how to make lavender buttercream:

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, while continuing to beat the mixture until well combined and fluffy. Add lavender infused milk, lavender extract, a splash of vanilla extract and a pinch of salt to the butter and sugar mixture. Beat on low speed until incorporated. For the lavender color, you can add a drop of lavender or purple food coloring.

guide for how to make lavender buttercream at home.

What is Reverse Creaming in Baking

To make these lemon and lavender cupcakes, I used the reverse creaming method. This is a baking technique known for its ability to create cakes of unparalleled tenderness and moisture.

How it works is, we blend the dry ingredients with softened butter which carefully coax them into a delicate crumbly texture. This crucial step ensures that each particle of flour is coated in butter, inhibiting excessive gluten formation and resulting in a remarkably tender crumb. The reverse creaming method not only guarantees a velvety texture but also promotes an even rise, which makes the cupcakes visually stunning.

Baking Tips for the BEST Lemon Lavender Cupcakes ( MUST READ)

  • Carefully Measure Ingredients: Accurate measurement of ingredients is crucial for any baking recipe. Level off ingredients like flour and sugar using a straight edge to avoid overpacking.
  • Massage Lemon Zest: By rubbing the lemon zest into the sugar with your fingertips, you release the essential oils from the zest, infusing the sugar with more citrus flavor.
  • Fresh Ingredients: Using fresh, high-quality ingredients is key to achieving the best flavor and texture in your lemon lavender cupcakes. Opt for fresh lemons as they provide the brightest and most intense citrus flavor. Similarly, choose culinary-grade lavender buds that are fresh and fragrant to infuse into the cupcakes and frosting.
  • Avoid Over-mixing: Over-mixing the cupcake batter can lead to dense and tough cupcakes, so it’s essential to mix the ingredients just until they are combined. Once the dry and wet ingredients are incorporated, stop mixing to prevent overworking the gluten in the flour.
Best lemon cupcakes with lavender frosting. eatwellwithlex.com


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Lemon lavender cupcakes with lavender buttercream frosting. eatwellwithlex.com

Lemon Lavender Cupcakes

Eat Well with Lex
Lemon lavender cupcakes are simple lemon cupcakes infused with lavender milk and topped with a creamy lavender buttercream. This is a super easy and foolproof cupcake recipe that guarantees flawless results consistently. They are soft, moist, and perfect for spring and summer occasions.
Prep Time 15 minutes
Cook Time 30 minutes
Lavender Infused Milk 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 15


Lavender Infused Milk

Lemon Lavender Cupcakes

  • 1 3/4 cup cake flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup sour cream room temperature
  • 1/2 cup lavender infused milk room temperature
  • 1/4 cup fresh lemon juice
  • 1 – 2 packed tablespoon lemon zest
  • 1 tablespoon lavender extract
  • 1 teaspoon vanilla extract

Lavender Buttercream

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar add another cup if you want it sweeter
  • 2 tablespoons lavender infused milk
  • 2 teaspoons lavender extract
  • Splash of vanilla extract
  • Pinch of salt


  • Read the "Baking Tips" above before you start.
  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Set aside.
  • Let the milk infuse overnight in a closed jar but if you’re short on time here is a quick tip. In a small saucepan, heat the whole milk over low heat until warm. Add the culinary-grade lavender buds to the warm milk, stirring gently to combine. Let the milk and lavender steep for 30 minutes to infuse the milk with lavender flavor. Strain out the lavender buds and set the lavender-infused milk aside. Make sure to let the milk cool before adding it to the cupcake batter.

Lemon Lavender Cupcakes

  • In a small bowl, combine granulated sugar and lemon zest. Massage the lemon zest into the sugar with your fingertips until well combined. This step helps release the oils from the zest, enhancing the lemon flavor.
  • You will need a stand mixer with a paddle attachment or handheld mixer for this recipe.
  • In the bowl of a stand mixer (or large bowl) add the sugar and lemon zest mixture, cake flour, baking powder, baking soda, and salt. Mix the ingredients together for about 1 minute.
  • With the mixer still on low, add the butter a few cubes at a time and allow it to mix for about 1-2 minutes until the mixture resembles coarse crumbs. Then add in the eggs one at a time.
  • In a separate bowl or cup, whisk together the lavender infused milk (save about 2 tablespoons of the milk for the buttercream), lemon juice, sour cream, lavender extract, and vanilla extract.
  • Slowly pour in the wet ingredients while continuing to mix until just combined and a smooth batter forms. Make sure to scrape down the sides of the bowl to ensure all the ingredients are mixed in well and be careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs attached.
  • Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Lavender Buttercream frosting

  • While the cupcakes are cooling, prepare the lavender buttercream frosting. In stand mixer or handheld mixer, beat the softened butter for about 5 minutes until white and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the lavender infused milk, a pinch of salt, vanilla extract, lavender extract, 1 drop of lavender or purple food coloring and beat for 1 minute until light and fluffy.
  • If the frosting is too thick, add more milk or cream, one tablespoon at a time, until desired consistency is reached.
  • Once the cupcakes are completely cooled, frost them with the lavender buttercream frosting using a piping bag or offset spatula.
  • Optionally, garnish each cupcake with a sprinkle of fresh lavender buds or a twist of lemon zest for a decorative touch.
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