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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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



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