Go Back Email Link
lemon cupcakes with lavender buttercream recipe
Print Recipe
5 from 1 vote

Lemon Cupcakes with Lavender Buttercream

Ingredients

Lemon Cupcake

  • 3/4 cup sugar
  • 1/2 cup unsalted butter 1 stick
  • 2 eggs
  • 2 teaspoons lemon extract
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk

Lavender Buttercream

  • 4 cups powdered sugar
  • 12 teaspoons unsalted butter 1 1/2 sticks
  • 4 teaspoons milk
  • 1/4 cup + 2 teaspoons lavender syrup
  • purple food coloring optional

Instructions

Lemon cupcakes

  • Preheat oven to 350 degrees
  • Place cupcake liners in cupcake pan
  • Mix sugar, butter, eggs until creamy
    3/4 cup sugar, 1/2 cup unsalted butter, 2 eggs
  • Add lemon extract
    2 teaspoons lemon extract
  • In separate bowl, sift flour, baking powder, and salt
    1 1/2 cup all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  • Alternate adding flour mixture and milk until combined with butter mixture
    2/3 cup milk
  • Pour batter into cupcake liners, filling about 2/3 full
  • Bake for 18-20 minutes or until center of cupcake comes out clean
  • Remove from oven and let cool

Lavender Buttercream

  • Mix butter until creamy
    12 teaspoons unsalted butter
  • Add sugar and beat until creamy
    4 cups powdered sugar
  • Add lavender syrup and milk and mix until smooth
    1/4 cup + 2 teaspoons lavender syrup, 4 teaspoons milk
  • Add a few drops, one at a time, of food coloring to get the desired tint
    purple food coloring
  • Frost cupcakes when cool