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Perfect Lemon Lavender Cupcakes Recipe with Easy Honey Buttercream Frosting

lemon lavender cupcakes - featured image
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Bright and beautiful lemon lavender cupcakes with a moist crumb and a subtly floral flavor, topped with a naturally sweet honey buttercream frosting. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp culinary lavender buds, finely chopped
  • Zest of 2 medium lemons (about 2 tbsp)
  • ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
  • ½ cup (120ml) buttermilk, room temperature
  • 1 tsp pure vanilla extract
  • For the Honey Buttercream Frosting:
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 3 tbsp honey
  • 1 tbsp fresh lemon juice
  • Pinch of salt
  • Optional: a few drops of natural yellow food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add lemon zest, chopped lavender buds, and vanilla extract; mix until combined.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until blended.
  6. Add fresh lemon juice last and fold gently with a spatula.
  7. Divide batter evenly into cupcake liners, filling about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed. Add honey, lemon juice, and salt, then beat on high for 2-3 minutes until light and fluffy. Add yellow food coloring if desired.
  10. Frost cupcakes once completely cool. Optionally, garnish with edible lavender buds or lemon zest twists.

Notes

Do not overmix the batter to avoid tough cupcakes. Use fresh lemon juice and zest for best flavor. Culinary lavender is recommended to avoid soapy taste. Butter, eggs, and buttermilk should be at room temperature. Warm honey slightly if too thick before mixing. Frost cupcakes only when completely cool to prevent melting.

Nutrition

Keywords: lemon cupcakes, lavender cupcakes, honey buttercream, easy cupcakes, floral cupcakes, lemon dessert, spring party dessert

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