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Light and Fluffy Lemon Lavender Cupcakes

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These light and fluffy lemon lavender cupcakes combine zesty citrus brightness with a gentle floral aroma, perfect for spring and summer gatherings. Easy to make with simple ingredients, they deliver a moist, tender crumb and subtle lavender flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons dried lavender buds, finely crushed
  • 2 large eggs, room temperature
  • Zest from 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) milk (whole or 2%, or dairy-free like oat milk)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar (for frosting or dusting, optional)
  • 4 ounces (115g) cream cheese, softened (for frosting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the crushed lavender buds evenly.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
  5. In a small bowl, combine the lemon juice and milk. Alternate adding this mixture and the dry ingredients to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. The cupcakes should be golden on top and spring back when lightly pressed.
  8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For optional frosting: Beat together the softened cream cheese, powdered sugar, and a teaspoon of lemon juice until smooth. Spread or pipe over cooled cupcakes.

Notes

Use softened butter, not melted, for best creaming results. Do not overmix the batter to keep cupcakes light and fluffy. If lavender flavor is faint, sprinkle a pinch on top of frosting before serving. For gluten-free, substitute flour with gluten-free baking mix and add extra baking powder. Vegan adaptations include flax eggs, dairy-free butter, and plant-based milk. Fresh lemon zest is key for aroma; bottled lemon juice can substitute the juice portion.

Nutrition

Keywords: lemon cupcakes, lavender cupcakes, light cupcakes, fluffy cupcakes, spring desserts, floral desserts, easy cupcakes, homemade cupcakes

Find it online: https://hungermind.com/light-and-fluffy-lemon-lavender-cupcakes-recipe-easy-homemade-delight/