Lemon Lavender Cupcakes from a Box Mix

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Last updated on January 26th, 2026 at 08:34 am

If you’re craving something that feels a little fancy but still fits into real-life schedules, these lemon lavender cupcakes are it. They start with a lemon cake mix from a box, but a few quick upgrades make them taste homemade in the best way. Then you finish them with a lavender-infused buttercream that’s light, floral, and perfect for spring.

They’re the kind of easy spring desserts that look bakery-pretty on a stand, and they’re one of my favorite cake mix desserts to pull off when I need something reliable and yummy. And with that lemon + lavender combo, they make the prettiest Easter cupcakes, too.

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Ingredients for Lemon Lavender Cupcakes

For the lemon cupcakes (from a box mix)

1 box lemon cake mix (or white/yellow cake mix)
Eggs, oil, and water in the quantities listed on your cake mix
1/4 cup sour cream or plain Greek yogurt
2–3 tablespoons fresh lemon juice
1–2 tablespoons lemon zest (about 1–2 lemons)
Optional: 1 teaspoon vanilla extract

For the lavender buttercream

1/4 cup heavy cream (or milk)
1 teaspoon dried culinary lavender buds
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
Purple food coloring (optional)
1 small strainer

How to Make Lemon Lavender Cupcakes

These cupcakes are super easy to whip up thanks to the cake mix!

1) Prep your pan and oven

Preheat your oven to the temperature listed on your cake mix box (usually 350°F). Line a cupcake pan with paper liners.

2) Mix the cupcake batter

In a large bowl mix the cake mix and the eggs, water and oil listed in the amounts listed on the box.

Add in the sour cream (or Greek yogurt), lemon juice, lemon zest and vanilla (if using).

Mix just until smooth. Try not to overmix, since that can make cupcakes bake up a little dense.

3) Bake

Fill the cupcake liners about 2/3 full. Bake for about 1-2 minutes less than what your box mix calls for, or until a toothpick comes out with a few moist crumbs and the tops spring back lightly when tapped.

Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack to cool completely before frosting.

4) Infuse the cream with lavender

Add the heavy cream and dried culinary lavender to a small microwave-safe bowl or measuring cup.

Microwave in 30-second bursts until the cream is hot and steaming (not boiling). Cover and let steep for 5–10 minutes, depending on how strong you want the lavender flavor.

Strain out the lavender buds, then let the cream cool to room temperature (or you can stick it in the fridge to cool faster). You don’t want to add warm cream to butter.

5) Make the lavender buttercream

In a large bowl, beat softened butter until smooth and creamy. Gradually add the powdered sugar, mixing on low until combined.
Add lavender-infused milk. Beat on medium-high until light and fluffy, adding more milk if needed.

Add a few drops of light purple food coloring

6) Assemble and Decorate

Once the cupcakes are completely cool, pipe (I like to use the Wilton 1M tip) or spread the buttercream on top. You can use a star tip for a swirl effect or go simple with a spatula.

These are seriously some of my favorite spring/ Easter cupcakes because they’re pretty without needing any complicated decorating tricks.

Store in an airtight container at room temperature for 1-2 days, or in the fridge for longer. Allow cupcakes to come to room temperature if storing them in the fridge.

Pro Tips for Perfect Lemon Lavender Cupcakes

Use culinary lavender. Make sure your lavender as marked as okay for cooking somewhere on the packaging. You don’t want to use lavender that’s actually meant for potpourri or soap. You can find culinary lavender online pretty easily (I got a small amount on Amazon and it lasted forever) or sometimes in tea shops.
Start light with the lavender: Too much can be overpowering. Add about 1 tablespoon of lavender-infused milk to your frosting and taste it, then add a bit more. If the flavor is just right, then just keep adding regular milk to achieve the texture you want.
Don’t frost warm cupcakes. The buttercream will melt and slide right off.
Want even more lemon flavor? Add extra lemon zest to your cupcakes or about ½ teaspoon of lemon extract. Lemon extract has a kind candy-like taste to it rather than “real” lemon, but it will definitely taste lemon-y.
Make these ahead. The cupcakes can be baked a day early, and the frosting can be made ahead too. This is a super easy cake mix dessert to prep ahead of time.

FAQs

Where can I buy culinary lavender?

You can find culinary lavender pretty easily online. I get mine on Amazon. You don’t need a large amount, either, for this recipe. I once got a 2 oz. packet and it lasted me for many batches of cupcakes with lavender frosting. You can also sometimes find culinary lavender in tea shops.

Can I skip the vanilla extract?

Yes, for sure. I like a little vanilla because it makes lemon taste more like bakery-style cupcakes and it also balances the floral notes in the frosting, but these cupcakes will still be delicious without it.

Why do I have extra cupcakes?

I usually have more cupcakes than I do frosting when I use a box mix. However, I also like to put a lot of frosting on my cupcakes. If you end up with some extra cupcakes, you can serve them the next day as “muffins” or make 1.5 the amounts of frosting to make sure that each of your lemon cupcakes has as much frosting as your heart desires.

What if my lavender flavor is too strong?

This happens sometimes if it steeps a little too long. To mellow it out, add more butter and powdered sugar, plus a pinch of salt. You can also add a little vanilla or lemon zest to balance it.

How should I store these cupcakes?

Store frosted cupcakes in an airtight container at room temperature for 1-2 days (if your kitchen isn’t too warm). You can also store these in the refrigerator for 3–4 days, but let them sit out for 20–30 minutes before serving so the buttercream softens.

Can I freeze leftover lemon lavender cupcakes?

You can freeze these, but make sure to wrap them well and thaw at room temperature. They will have a slightly different texture when you defrost them, but they should still taste delicious.

These lemon lavender cupcakes are the definition of pretty but easy desserts. You get that bright lemon flavor, the soft cake texture, and a lavender buttercream that feels special without being too complicated. If you’re collecting easy spring desserts for brunches, showers, or holiday parties, these deserve a spot on your list. They’re also perfect Easter cupcakes when you want something a little different than the usual.