Saturday Sweets: Lavender Cupcake with Lemon Frosting

For the cupcakes:

1 cup all-purpose flour

1 1/2 tbsp of lavender buds, dried, and chopped

1 tsp of baking powder

pinch of salt

3 tbsp unsalted butter, room temp

3/4 cup of sugar

1 egg

2 tbsp Lemon juice

1/2 cup buttermilk (though milk with the lemon juice added to it works just as well)

  1. Preheat oven to 350 degrees.
  2. Mix together flour, lavender, baking powder and salt.
  3. In a different bowl mix the butter and sugar together until creamy.
  4. Add the egg and lemon juice and beat together.
  5. Add a third(ish) of the flour mix and beat together.
  6. Add half of the buttermilk. Mix.
  7. Add the rest of the flour and buttermilk and mix together until combined.
  8. Fill cupcake liners 2/3 of the way full.
  9. Bake for 12 minutes then turn and bake for another 12 minutes.
  10. Let cool.
  11. NOM. Or frost.

For the Lemon Frosting:

1 1/2 cups of confectioner’s sugar

1 whole lemon

Double boiler

  1. Heat water on stove top for double boiler.
  2. Add the confectioner sugar to the top of the double boiler.
  3. Let the sugar start to melt.
  4. Squeeze juice from the lemon, add all of it. Be careful of seeds.
  5. Using a grater and skin the lemon. Let’s its flesh flavor the icing.
  6. While hot, frost the cupcakes.
  7. Let set for 30 minutes to an hour to set frosting.


  1. Sarah Said:

    and they are soooo fabulous!

  2. Amie Kaufman Said:

    Oh my goodness, they sound deliiiiiiicious. My new oven’s coming soon, I’m going to try them out. Yum!

  3. randallweiss Said:

    My wife is quite distraught that you have no pictures of these muffins. Did you eat them all too quickly?

  4. Hmmm, I’ve done a lavender bundt cake with lemon glaze before, but never anything in cupcake form. I’ll have to try and then blog about it on!

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