Delightful Lemon Lavender Cupcakes for Mother’s Day

The aroma of freshly baked Lemon Lavender Cupcakes wafts through the air like a gentle breeze on a sunny day. Imagine biting into a fluffy cupcake that dances between the zesty brightness of lemon and the delicate floral notes of lavender. Each bite is an experience that transports you to a blooming garden in springtime.

These cupcakes aren’t just delicious; they carry memories of my own mother baking in the kitchen while I pretended to help her by sneaking bites of frosting. Perfect for Mother’s Day or any occasion that calls for celebration, these treats promise to evoke smiles and joyful moments.

I remember the first time I made these cupcakes; my family devoured them in minutes and begged me to make more.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The foundation of our cupcakes; choose unbleached flour for better taste.
• Granulated Sugar: Adds sweetness; feel free to adjust based on your preference.
• Baking Powder: Ensures your cupcakes rise beautifully; check expiration dates for best results.
• Salt: A pinch enhances flavors; don’t skip it!
• Unsalted Butter: Use softened butter for easy mixing and buttery richness.
• Lemon Zest: Freshly grated zest adds vibrant flavor; avoid using dried zest.
• Lemon Juice: Freshly squeezed juice brings bright acidity; bottled juice won’t have the same punch.
• Lavender Extract: Use culinary-grade lavender extract; it imparts a lovely floral note.
• Eggs: Room temperature eggs mix better and create fluffier batter.
• Milk: Whole milk adds moisture; substitute with non-dairy milk if needed.
• Powdered Sugar (for frosting): Creates smooth buttercream frosting; sift before measuring for best texture.
• Vanilla Extract (for frosting): Enhances sweetness and overall flavor of the frosting; use pure extract if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare your cupcake pans with liners so you’re ready to go!

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until well combined—this ensures even rising during baking.

Cream Butter and Sugar: Using an electric mixer, beat softened butter and granulated sugar together until light and fluffy—about 3-4 minutes will do wonders here.

Add Eggs and Flavorings: Add eggs one at a time while mixing on low speed; then incorporate lemon zest, lemon juice, and lavender extract until fully combined.

Combine Wet and Dry Ingredients: Gradually add dry ingredients to the butter mixture while alternating with milk. Mix until just combined—don’t overdo it or you’ll have tough cupcakes!

Bake Your Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.

These steps guide you smoothly through making your Lemon Lavender Cupcakes while filling your kitchen with sweet scents that hint at the deliciousness to come! Enjoy baking!

Perfecting the Cooking Process

Start by preheating your oven while mixing your dry ingredients first to save time later. Combining wet ingredients afterward creates an efficient flow for perfect results.

Add Your Touch

Feel free to experiment by adding different herbs like mint or basil instead of lavender, or swap lemon zest with orange for a citrusy twist. The world is your cupcake canvas!

Storing & Reheating

Store these cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze them without frosting, then thaw and frost as needed.

I remember the first time I made these Lemon Lavender Cupcakes; my mom raved about them so much that I was convinced I had found the secret to her heart!

FAQ

Can I use dried lavender instead of fresh?

Yes, but use less since dried lavender is more concentrated in flavor.

How do I make these cupcakes gluten-free?

Substitute all-purpose flour with a gluten-free blend for great results.

What frosting pairs well with lemon lavender cupcakes?

A light cream cheese frosting complements the citrusy flavor beautifully.

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Lemon Lavender Cupcakes for Mother’s Day

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Lemon Lavender Cupcakes are a delightful fusion of zesty lemon and fragrant lavender, perfect for celebrating Mother’s Day or any special occasion. These light and fluffy treats will impress your loved ones!

• Total Time: 35 minutes
• Yield: Approximately 12 servings 1x

Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• Zest of 1 lemon
• ¼ cup freshly squeezed lemon juice
• 1 tsp culinary-grade lavender extract
• ½ cup whole milk

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Instructions

1. Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
4. Incorporate the eggs one at a time, mixing in the lemon zest, lemon juice, and lavender extract.
5. Gradually add the dry ingredients alternating with milk until just combined.
6. Fill each liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.

Notes

• Use fresh lemons for the best flavor.
•  Sift flour to avoid clumps for a smooth batter.
•  Cool cupcakes completely before frosting to prevent melting.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (50g)
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 40mg