Lavender Lemon Cupcakes...

If you've ever had lavender in a cupcake, you know that it's unlike any other flavor you've ever had before. In my opinion, it tastes a bit like perfume and what the color purple would taste like. It's very aromatic and the slightest bit peppery... and if my terrible selling point on lavender hasn't gotten you interested in the slightest, this cupcake is topped off with lemon frosting... and there literally is nothing better than lemon frosting... 

Lavender Cupcakes with Lemon Frosting
  • 1 cup of white sugar
  • 1/3 cup of butter (1/2 cup after cooking it down with the lavender)
  • 1 1/2 cup flour
  • 1 3/4 tsp baking powder
  • 1/2 cup milk
  • 2 eggs
  • 2 tbsp lavender petals (you can get this at whole foods or local co-ops in the bulk tea and herbs section)
  • 2 tsp vanilla extract

for frosting

  • 1 1/2 cup sugar
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/3 cup water
  • 2 egg whites (make sure to leave these out an hour before you make the frosting so that they are at room temperature)
  • 2 tsp to 1 tbsp of pure lemon juice, to taste


  • Preheat the oven to 350 degrees F. Grease your muffin tins or line with paper liners. I use silicone muffin pans so that the cupcakes come out easily and I don’t have to waste paper.
  • In a pot, simmer the 1/3 cup of butter with the 2 tbsp of lavender petals. Let simmer for 20 minutes. Keep on very low heat and be sure not to let the butter burn! After 20 minutes, remove from heat and strain into a measuring cup covered with a cheesecloth, draining the butter into the cup until it reaches 1/2 cup.
  • Combine the rest of the ingredients in a bowl with the butter and whisk until the batter is smooth. Pour into muffin pan and bake for 20 to 25 minutes, until you can stick a toothpick into a cupcake and it comes out clean.
  • For the frosting, combine the cream of tartar and egg whites in an electric mixer. I normally heat up the egg whites in the microwave, for about two 10 second intervals, being sure not to let the microwave cook the egg whites. Another good thing to do is to wash the mixer in really hot water, especially if it’s metal, so that it isn’t cold and your egg whites can get to the soft peak stage quickly. Beat the egg whites and cream of tartar until they become foamy, then slowly add the sugar, salt, and water. Let beat for 7 to 15 minutes, until you can lift the whisk and the egg whites hold their form in peaks. You can also test this by sticking a fork into it (or your finger, it is delicious after all) and pulling it out. If it makes a peak and holds its form, then the frosting is ready. Add the lemon juice to taste and the frosting will be finished. At this point I also add a few drops of yellow food coloring so that it looks more like lemon. Decorate the cupcakes with the frosting and enjoy!
{recipe/photo courtesy of brie en croute}


Cari Cantrell said...

Love your blog! And that cupcake looks amazing! :)

~ Cari

meesch said...

@cari - thank you! and I am now addicted to your blog, fyi!

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