Today’s Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe are the sweetest petite lemon cakes! They have a sweet and slightly tart lemon cupcake that’s beautifully paired with the subtle lavender cream cheese frosting. Our lavender lemon cupcakes are made with essential oils so they are the perfect flavors!

Why we love Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe

I love to make beautiful sweets and share them with the friends, family, and neighbors. Lemon Cupcakes with Lavender Cream Cheese Frosting are a sweet little way to brighten someones day! 

Lemon Cupcakes with Lavender Cream Cheese Frosting are great for an afternoon tea or dinner party. I shared these with a group of friends at a gathering last weekend and they made quite the impression!

Everyones always left asking what makes the frosting so amazing. . . it’s fun to have that not so familiar hint of lavender in it! It’s a pleasant experience every time. 🙂 

How to make Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe

• Preheat oven 350 degrees F.
• Place cupcake liners in muffins tins; set aside.
• Cupcakes:
• In a mixing bowl combine flour, baking powder, and sea salt; whisk to combine; set aside.
• In a large mixing bowl cream butter for 1 minute.
• Add sugar and cream until light and fluffy approx 3-4 minutes.
• Add eggs one at a time, beating and scraping with each addition.
• Add vanilla; mix.
• Add flour mixture 1 cup at a time, alternating with 1/4 cup milk and repeat; mix just until incorporated.
• Add lemon juice and Mother E lemon essential oil, stir in by hand.
• Fill cupcake liners 2/3rds the way full with batter.
• Bake 18-20 minutes and cool completely.
• Frosting:
• In a small mixing bowl cream butter and cream cheese until smooth.
• Add 1 cup powdered sugar at a time, mixing, add 1 drop Mother E lavender essential oil.
• Pipe onto cupcakes using a piping bag and a #12 open star tip; starting in the center and circle out.

Helpful baking tips for higher elevations:

• If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 

• Adjustments are needed for 5000+ feet and above:

• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.

• Reduce sugar: for each cup, decrease 2 tablespoons.

• Increase liquid: for each cup, add 2 to 4 tablespoons.

• Increase oven temperature by 25 degrees F.

• Check if it is done a little early.

• This takes some trial and error to get it right for you.

Learn more HERE

Yield: 18

Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe

Print

Today's Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe are the sweetest petite lemon cakes!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

• 3/4 cup butter, room temperature
• 1 1/2 cup sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1/2 cup milk
• 3 tablespoons fresh squeezed lemon juice
• 5 drops lemon essential oil
• Lavender Frosting:
• 1/2 cup butter, room temperature
• 8 ounces neufatchel, 1/3 fat cream cheese
• 5 cups powdered sugar
• 1 drop lavender essential oil

Instructions

1. Preheat oven 350 degrees F.
2. Place cupcake liners in muffins tins; set aside.
3. Cupcakes:
4. In a mixing bowl combine flour, baking powder, and sea salt; whisk to combine; set aside.
5. In a large mixing bowl cream butter for 1 minute.
6. Add sugar and cream until light and fluffy approx 3-4 minutes.
7. Add eggs one at a time, beating and scraping with each addition.
8. Add vanilla; mix.
9. Add flour mixture 1 cup at a time, alternating with 1/4 cup milk and repeat; mix just until incorporated.
10. Add lemon juice and lemon essential oil, stir in by hand.
11. Fill cupcake liners 2/3rds the way full with batter.
12. Bake 18-20 minutes and cool completely.
13. Frosting:
14. In a small mixing bowl cream butter and cream cheese until smooth.
15. Add 1 cup powdered sugar at a time, mixing, add 1 drop lavender essential oil.
16. Pipe onto cupcakes using a piping bag and a #12 open star tip; starting in the center and circle out.
17. Enjoy!

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 386Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 66mgSodium: 262mgCarbohydrates: 61gFiber: 1gSugar: 47gProtein: 3g

More Cupcake Recipes

• Tiffany Blue Mini Cupcakes Recipe
• Lemon Cupcakes with Lavender Cream Cheese Frosting
• Tiffany Blue and Vanilla Cupcakes Recipe
• Red Velvet Cupcakes
• Chocolate Filled Cupcakes with Rose Water Frosting
• Double Chocolate Coffee Cupcakes with Cream Cheese Frosting
• Gluten Free Red Velvet Cupcakes

Have fun baking and sharing your Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe!  

One more thing before you go…

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Love Always,

Ruthie & Madeliene