Lemon Lavender Cupcakes
These lemon lavender cupcakes are made with a lemon cake mix base boosted with lemon zest, sour cream, and lemon juice, then finished with a lavender-infused buttercream frosting. They’re soft, bright, and floral in the best way, and they make perfect Easter cupcakes for spring parties and gatherings.
Equipment
- 1 Small strainer
- 1 muffin tin
- 16-20 cupcakes liners
- 1 piping bag
- 1 star tip for frosting I like the Wilton 1M tip
Ingredients
Lemon Box Mix Cupcakes
- 1 box lemon cake mix 15.25 oz.
- eggs, oil and water your cake mix calls for use the amounts specified for on the cake mix box
- 1/2 cup sour cream or plain Greek yogurt
- 2-3 Tbsp fresh lemon juice
- 1-2 Tsbp lemon zest about 2 lemon's worth of zest
- 1 tsp vanilla optional
Lavender Frosting
- 1/4 cup heavy cream
- 1 tsp dried culinary lavender buds
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- purple food coloring optional
Instructions
Make Lemon Cupcakes
- Preheat your oven to the temperature listed on your cake mix box (usually 350°F). Line a cupcake pan with paper liners.
- 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.
- 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.
Make Lavender Buttercrea
- 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.
- 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
- 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.