These lemon lavender cupcakes are light, airy, and easy to bake. Made with almond flour and real lemon, and topped with a soft, creamy frosting.
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Pin ItIf you’re looking for more yummy cupcake recipes, also try these peaches and cream cupcakes, these carrot cake cupcakes (one of my favorites) and these spiced applesauce cupcakes.
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How to Make Lemon Lavender Cupcakes
- Bake the Cupcakes. Preheat oven to 350°F and line a muffin pan. Mix almond flour, baking powder, and dried lavender in one bowl. In another, beat eggs and sweetener until fluffy, then add lemon zest and juice. Mix in the dry ingredients, then melted butter. Scoop batter into cups and bake for 25–30 minutes. Cool completely.
- Make the Frosting. Beat softened butter and sweetener until smooth and creamy. Add vanilla and heavy cream, then beat until light and fluffy.
- Frost the Cupcakes. Pipe or spread frosting on cooled cupcakes. Serve right away or refrigerate until ready to enjoy.
(Related: Lemon Lavender Cake)
Lavender Recipes
Lemon Lavender Cake
Storage and Freezing Instructions
To Store: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving.
To Freeze: Freeze unfrosted cupcakes in an airtight container or freezer-safe bag for up to 2 months. Thaw at room temperature, then frost before serving.
More Good Lavender Dessert Recipes
Lemon Lavender Cupcakes
Ingredients
- For the cupcakes:
- 4 large eggs
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 2 tbsp lemon zest
- 1 tsp lemon juice
- 1 tbsp dried lavender flowers
- 1 ½ cup almond flour
- 1 tsp baking powder
- 2 tbsp melted butter
For the frosting:
- ½ cup butter, softened
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350ºF.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl combine the almond flour, baking powder and dried lavender flowers. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Add the lemon zest and lemon juice and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Add the melted butter and beat until well combined.
- Scoop the batter into the prepared muffin cups.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Add the vanilla extract and heavy cream and beat until well combined.
- Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
