Art of Natural Living

Party or Picnic Lemon Lavender Cupcakes

By Inger Jun 26, 2014 Desserts & Snacks, Mothers Day 55 Comments
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Lemon Lavender Cupcakes combine subtly sweet, tart and floral flavors in a special cupcake that’s perfect for a tasty dessert or snack.

My recipe for Lemon Lavender cupcakes is brand new on paper–but has a long history.  I had my first taste at a favorite restaurant years ago, which left me slightly obsessed.  Not that food bloggers are prone to obsession or anything….

Lemon Lavender Cupcakes on Tray

Lemon Lavender Cupcakes on Tray

After that first taste, there were initial baking attempts (which failed), Lemon Lavender tea (failed), Lemon Lavender shortbread (3rd place in the 2013 Wisconsin State Fair–you can’t fail all the time) and finally success about a year ago. 

Lemon Lavender Cupcakes with Coffee

Lemon Lavender Cupcakes with Coffee

My first good batch emerged from the oven for a big Mother’s Day brunch last year, and was based on a confetti cupcake recipe for from Grace of A Southern  Grace.   People practically fought over the leftovers, taking them home unfrosted, for another taste.ll-cupcake-fancy-frosted

The euphoria was short-lived, however, and a couple days after Mother’s Day, my stepfather died.  Between the mourning and the arrangements, I never wrote anything down–not even which of Grace’s (67) cupcake recipes I had started with.

Cupcake with lavender buds

Cupcake with lavender buds

So this year, I tried again.  Second time’s the charm they say.  (Or was that the definition of insanity…)

And at last, (ding, ding, ding) Lemon Lavender Cupcakes!

Lemon Lavender Cupcakes Served

Lemon Lavender Cupcakes Served

I did learn some fun new food facts out of all of this…

  • You can make your own cake flour out of regular (bleached or unbleached) all purpose flour and cornstarch.  Just measure out 1 cup of flour, remove 2 tablespoons of flour and add 2 tablespoons of  cornstarch.   It’s effective (in fact King Arthur unbleached cake flour is actually unbleached flour plus cornstarch), cheaper and takes less room in your cupboard.  (Those adjustments are already built into my recipe below.)
  • You can freeze egg whites.  The whites I used were leftover from my recent strawberry curd, popped into the freezer to ensure freshness.   The trick here is making recipes using yolks first since the yolks need added sugar or salt to freeze. (And invariably if you’ve got sugared yolks, you are making a savory recipe, or vice versa.)
  • Lavender flavor will permeate a recipe better if mixed with the sugar in an airtight container the night before.  If you try to increase the intensity of lavender by simply adding more, you risk bringing out the bitter undertones in it.  Some people blend the sugar and lavender together in a blender to save the wait.  I haven’t tried this, but I’ll let you know when I do.ll-cupcake-making

Lemon Lavender Cupcakes

Lemon Lavender Cupcakes combine subtly sweet, tart and floral flavors in a special cupcake that's perfect for a tasty dessert or snack.
Author: Inger
5 from 1 vote
Print
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 12
Calories 165 kcal

Ingredients
  

  • 2 tablespoons skim milk
  • 2 large egg whites room temperature
  • 1/2 tablespoon vanilla extract
  • 3/4 cups granulated sugar
  • 2 tablespoons lavender
  • 1 cup all purpose flour
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest from a very small lemon or half a regular lemon a scant 1 t
  • 6 tablespoons butter room temperature
  • 3/8 cup skim milk
  • Buttercream frosting if desired actually good unfrosted...

Instructions
 

The night before (or earlier)

  • Combine sugar and lavender in an airtight container.

To make the cupcakes

  • In a small bowl, combine 2T milk, egg whites, and vanilla extract; whisk briefly to blend.
  • In a second larger bowl, combine the flour, sugar/lavender mixture, cornstarch, lemon zest, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds.
  • Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.
  • Mix in the remaining 3/8 cup milk, then increase the speed to medium and beat for about 2 minutes more.
  • With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed.
  • Fill lined 12 count cupcake pan about two-thirds of the way full.
  • Bake at 350F, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.

Notes

Calorie count is for unfrosted cupcake.

Nutrition

Serving: 1cupcakeCalories: 165kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 155mgFiber: 1gSugar: 15g
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!
Lemon Lavender Cupcake

Lemon Lavender Cupcake up close…

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55 thoughts on “Party or Picnic Lemon Lavender Cupcakes”

  1. Pingback: Fall Colors Pavlova Dessert with Sorbet - Art of Natural Living

  2. Maggie

    Made these with a lemon cream cheese frosting from epicurious.com. They were a huge hit. Absolutely delicious and not too sweet either. Also, I ground the lavender in a coffee grinder before mixing with the sugar for a smoother texture. Thank you for the great recipe!

    Reply ↓
    1. Inger Post author

      So happy you enjoyed these Maggie! The frosting sounds wonderful. I have never tried grinding my lavender (despite having a coffee grinder I use just for herbs), so I guess I just need to find another lavender recipe so I have a good excuse to try that! Thanks for commenting–I am always excited to hear my recipes worked for someone else!

      Reply ↓

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  4. Sashi

    Hi,
    Planning on making this for the thanksgiving . Could you please send me the recipe for the butter cream frosting?.

    thanks
    sashi

    Reply ↓
    1. Inger Post author

      Hi Sashi–

      I just emailed you the recipe for the buttercream frosting. I hope you enjoy these. If you get a chance I’d love to hear how it goes or see a picture on facebook! Have a great Thanksgiving!

      Reply ↓

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    1. Inger Post author

      It’s really not hard–and in fact I plan to do a post on buttercream frosting in the next month or so that will have pictures of this technique, so stay tuned! Basically you put a large star tip on a piping bag (or cut a hole in the corner of a gallon sized zip loc bag and insert the tip), then half fill the bag with white frosting, keeping it on one side, add 1/4 yellow frosting and 1/4 purple (also trying to keep them divided). People who are really pros will actually take separate bags and pipe the different colors into the bag which makes the colors come out more even but I find it still works (though a little less perfectly) if you spoon it in carefully. Then I just start on the outside of the cupcake and pipe it out in a spiral moving to the center. When I try something new, my first couple cupcakes are always bad, and I just scoop off the frosting, drop it back in the bag (or give it to the kids to eat) and start over ;-). Thanks for commenting!

      Reply ↓
      1. morgana

        Cool! I’ll be doing these for a baby shower & want to impress. Thx for the quick reply!

        Reply ↓
  8. Channon

    As eager as I am to try your recipe, I’m MOST excited about the cake flour conversion. I’ve always been cranky about cake flour for the very reason you gave – it takes up too much room in my cupboard!

    Reply ↓
  11. grace

    yep, i do have quite a few cupcake recipes, and i’m so glad you found a winner! these are beautiful! so sorry about your stepdad though–my sincerest condolences!

    Reply ↓
  12. Barbara

    Amazing looking cupcakes, Inger. Those flavors are wonderful and I bet every single one was gone the minute you opened your picnic basket!

    Reply ↓
  14. Dottie Sauchelli Balin

    Hi Inger, Happy Picnic Day! Nice to meet you, I love your cupcakes. They are beautiful and must very tasty. I can imagine how the aroma must be, between the cupcakes and then the lavender. Wonderful Job…Enjoy your day! Dottie 🙂

    Reply ↓
  16. elisabeth@foodandthrift

    Hi Inger, so nice to meet you, and to find your blog through Louise! I’m also joining the picnic, and bringing my Vegan Mango Salsa. You’re the only one bring cupcakes…and not just any ordinary one. Lemon, and Lavender; even sounds so fancy and elegant! I’ll have to make sure that I could get a piece of yummy creation, so light, and the frosting is amazing!

    Reply ↓
    1. Inger Post author

      Looking forward to your salsa Elisabeth. I think we have a great combination of healthy and fun treats at the picnic!

      Reply ↓
    1. Inger Post author

      Thanks Phi. I was amazed myself when I started writing down the history. I guess I’m as stubborn as my husband says after all 😉

      Reply ↓
  18. Kathy

    Beautiful cupcakes…they sound and look luscious!! Love the addition of lavender…one of my favorite flavors! I just bought two lavender plants for my yard…hoping to harvest the lavender for wonderful treats like these! I will be looking for you at the picnic!!

    Reply ↓
    1. Inger Post author

      Thanks Kathy. I didn’t have a lot of luck growing lavender, but I really need to try again (now that my kids are older). I will be looking for you to get a taste of that delicious sounding quinoa salad of yours.

      Reply ↓
  19. kitchen flavours

    Your cupcakes are just so lovely! And I like your pretty swirls. Lavender and lemon sounds so sweet citrusy fragrant to me. I’ll be coming over to your blanket for cupcake or two! 🙂

    Reply ↓
    1. Inger Post author

      I look forward to “seeing” you. I will make sure to save a couple for you!

      Reply ↓
  20. Beth

    These cupcakes look terrific, and I’m not surprised to hear that the recipe came from Grace. I’m so glad you managed to recreate them after losing the recipe.

    Reply ↓
    1. Inger Post author

      Thanks Beth. It took two tries (too much lemon zest the first time), but I’m so glad I finally have it written down!

      Reply ↓
    1. Inger Post author

      Thanks Dina–and hopefully I can drop the obsession part now and just enjoy them!

      Reply ↓
  23. Alida

    These are lovely!They will be wonderful on our pic-nic! You have made them perfectly and I love the lemon and lavender combination. Delicate and delicious.

    Reply ↓
    1. Inger Post author

      Thanks Kathy. And I sympathize–it is tough reading a food post on an empty stomach!

      Reply ↓
  25. lena

    hi inger! i love the beautiful frosting you made..beware..now the people at the picnic game might just fight over them again..hehe…i was late and not able to participate in this year’s picnic but i’ll be over for the roundup!

    Reply ↓
    1. Inger Post author

      I know there will be plenty of food to go around if you are able to “drop in” Lena!

      Reply ↓

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  29. Ivy Sew

    Hi Inger, such beautiful and yummy lemon lavender cupcakes. Guess I need to sit beside you, huh. Thanks for sharing and see you at the picnic. Warmest regards 🙂

    Reply ↓
    1. Inger Post author

      I would be excited if you put your blanket next to mine–I’ll be nice and close to your wonderful food!

      Reply ↓
  30. Karis

    I didn’t know that about cake flour, love that tip as I’ve always bought cake flour at the store when a recipe required it.

    Reply ↓
    1. Inger Post author

      I believe that the white/bleached cake flour (unlike the unbleached) is actually milled differently, though many people recommended using the cornstarch swap even for that. These turned out so nice and light that I’m definitely sticking with what I did.

      Reply ↓
  31. lynn

    These are lovely! We have the lavender and we have a small lemon tree, so these are definitely on my must-make list. Thanks for hanging in there with all your experimenting so the rest of us can benefit from it 🙂

    Reply ↓
    1. Inger Post author

      I like eating local but these are definitely not local for me. But I am very excited at the idea of you getting the two most significant ingredients right out of your yard!

      Reply ↓
  32. Louise

    Hi Inger!
    Yipee you made them and they look so incredibly lovely. I almost don’t want to touch them they look so “purity.” However, I definitely will.

    I’m so glad they finally turned out the way you had hoped. I hadn’t realized the recipe was inspired by a post from Grace. Did you tell her? She would love to see them I’m sure. Unfortunately, she won’t be at the picnic unless she comes to the round-up:)

    I have teeny tiny buds on my new lavender plant. I can’t wait until it grows and I too can try my hand at baking these lovelies.

    I’m so glad you are “playing” the Picnic Game again Inger. As you can see, we have some delicious dishes to chow down. Yes, I will be putting my blanket real close to you because I’m not leaving without one of these beauties! Thank you so much for sharing, Inger…I’m off to pass your letter around:)

    Reply ↓
    1. Inger Post author

      I can’t thank you enough for hosting again Louise. It wouldn’t be summer without your picnic. Just finished my “visit” to all the “blankets” and it is a most impressive collection. I may need to go on a diet after this!

      Reply ↓

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