Lemon Lavender Cupcakes Zoom

Lemon Lavender Cupcakes Recipe

The perfect balance of floral lavender and citrusy lemon blend together for a deliciously moist cupcake that's perfect for Sunday tea, a ladies lunch or an afternoon treat.
Makes: 24
Skill Level: None
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Step 1

For syrup, combine 1/4 cup sugar, water, lemon juice and 1 teaspoon zest in small saucepan. Bring mixture to a simmer, stirring occasionally. Remove from heat once sugar is dissolved and transfer to bowl. Refrigerate until completely cool.

Step 2

Preheat oven to 350°F. Line muffin pans with baking cups.

Step 3

For cupcakes, combine flour, baking powder, baking soda, salt and 1 tablespoon + 1 teaspoon dried lavender in large bowl. Stir to combine.

Step 4

In large bowl, beat butter and sour cream with electric mixer until incorporated. Add 1 1/4 cups sugar, 5 teaspoons lemon zest and vanilla; beat until combined. Add eggs and yolk, one at a time, and beat until well combined. Add flour mixture and beat on medium for 30 seconds. Divide batter evenly into 24 baking cups; filling 3/4 full.

Step 5

Bake 17-19 minutes or until toothpick inserted comes out clean. Remove to cooling grid and immediately brush tops with lemon syrup. Cool cupcakes in pan 5 minutes. Remove from pan and cool completely on cooling grid. Brush again with syrup when cooled.

Step 6

For whipped cream, warm cream until steaming in large saucepan; do not boil. Remove from heat and stir in 1 tablespoon dried lavender. Let mixture sit for 10 minutes. Strain out solids and cool completely in refrigerator.

Step 7

In large bowl, whip cream and confectioners’ sugar until stiff peaks form. Spread or pipe whipped cream on top of cupcakes.

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In Stock (ships in 1-2 business days)

granulated sugar

1 1/2 cups granulated sugar (divided)


2 tbsp water

lemon juice

2 tbsp lemon juice

lemon zest

6 teaspoons lemon zest (divided)

all-purpose flour

2 3/4 cups all-purpose flour

baking powder

1 3/4 tsp baking powder

baking soda

3/4 tsp baking soda


3/4 tsp salt

dried lavender

2 tablespoons + 1 teaspoon dried lavender (divided)

butter, softened

1 cup butter, softened (2 sticks)

sour cream

1 cup sour cream


3 eggs

egg yolk

1 egg yolk

heavy whipping cream

2 1/2 cups heavy whipping cream

sifted confectioners' sugar

1/3 cup sifted confectioners' sugar




In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)



Expected ship date: 07/19/18

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Lemon Lavender Cupcakes is rated 3.7 out of 5 by 3.
Rated 5 out of 5 by from So tasty I made an 8 inch cake instead of cupcakes and everyone loves it :D
Date published: 2017-05-20
Rated 5 out of 5 by from Lemon Lavender Cupcakes cel1 *Sugar is missing. The sugar is not missing . The sugar is in step 4. They wanted you to add the solid ingredients to the wet.
Date published: 2017-04-28
Rated 1 out of 5 by from Sugar is missing Instructions say you have to add sugar at some point, but sugar is missing in the cupcake ingredients, so its unknown how much sugar you have to add to the creamed butter!
Date published: 2016-01-21
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