Lemon Lavender Cupcakes + Lemon Frosting

Get ready for a summer taste bud explosion. I LOVE cupcakes…such a sweet way to make s celebration statement. I am excited to share this recipe with you all that is featured in my June This New Old House Favorite Things Box! The theme of this box is CELEBRATE to kick off my box launch and celebrate 5 years of This New Old House and my 45th Birthday. If you ordered a June Favorite Things Box, you have a DIY cupcake kit included to help you craft these scrumptious beauties including decorating bags, cupcake liners, a frosting tip, lavender buds from one of my favorite local spice stores in Des Moines All Spice, and fun sprinkles. Now let’s get these cupcake creations started!!!

Here’s what you’ll need for the cupcakes

  • 2 cups flour

  • 1 T dried lavender

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 cups sugar

  • 6 T butter {room temperature}

  • 2 eggs {room temperature}

  • 2 T lemon zest

  • 4 T fresh squeezed lemon juice

  • 1 cup milk {room temperature}

SHOPPING TIP: I used 4 full lemons for the recipe between the zest {zest first} and lemon juice for both the cupcakes and frosting.

1 - Pre-heat oven to 350 degrees. Line your cupcake tins with cupcake liners.

2 - Mix dry ingredients in a separate bowl - flour, lavender, baking powder and salt.

3 - In another bowl beat together sugar and butter until light and fluffy.

4 - Beat into the sugar and butter mixture the eggs, lemon zest and lemon juice until just mixed.

5 - Add 1/2 cup of the milk and 1/3 of the dry ingredients and mix. Add another 1/2 cup milk and 1/3 more dry ingredients and mix. Add the last 1/3 of the dry ingredients and mix until just combined.

6 - Fill cupcake cups about 3/4 full. {I use an ice cream scoop.} I like big cupcakes so this recipe makes 16 cupcakes for me but, I think you could get 18 if you filled them a tad less.

7 - Bake at 350 degrees for 20-22 minutes until just lightly browned and a toothpick comes out clean.

8 - Remove from the cupcake tins after 5 minutes and cool on cooling racks. While they are cooking you can prep the frosting.

Now let’s move onto the frosting + sprinkles {my favorite part!}.

Lemon Frosting here’s what you’ll need:

  • 1 cup + 2 T butter {room temperature}

  • 6 T shortening

  • 6 cups powdered sugar

  • 2 tsp vanilla extract

  • 1 T milk

  • 6 T fresh lemon juice

  • 2 tsp lemon zest

  • sprinkles

1 - Beat together butter and shortening until light and fluffy. About 1-2 minutes.

2 - Gradually add the powdered sugar, 1 cup at a time.

3 - After powdered sugar is mixed in, add the vanilla, milk, lemon juice and lemon zest.

4 - Add more powdered sugar to get the frosting consistency you like if needed.

5 - Drop your decorating tip into your frosting bag and snip the end.

6 - Fill your frosting bag. {I put the bag in a big cup when I fill it to hold the bag upright.}.

7 - Pipe the frosting onto the cupcakes. Sprinkle after each cupcake before the frosting dries.

These cupcakes are the perfect mix of lemon and lavender and one of my new favorite cupcake combinations…hopefully soon to be one of your favorites too! Invite your gal pals or family over for a fun summer get together and celebrate every day! Cupcake cheers!!!

Rebecca Zoet