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Perfect Mini Lemon Lavender Wedding Cupcakes

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These mini lemon lavender wedding cupcakes combine the bright zing of lemon with subtle floral notes of lavender for an elegant and moist treat perfect for celebrations.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Fresh lemon zest from 2 lemons (about 2 teaspoons)
  • 2 tablespoons fresh lemon juice
  • ½ cup (120 ml) whole milk (any milk works, including dairy-free options)
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) confectioners’ sugar, sifted
  • 1 tablespoon dried culinary lavender buds, finely ground
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • 2 to 3 tablespoons heavy cream or milk (for frosting, as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line the mini muffin pan with paper liners or lightly grease each cup.
  2. In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
  3. Using a mixer on medium speed, beat ½ cup softened butter and ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, lemon zest, and 2 tablespoons fresh lemon juice.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with ½ cup milk, beginning and ending with the flour mixture. Mix each addition just until combined.
  6. Spoon batter into each mini muffin cup about ⅔ full.
  7. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat 1 cup softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add 3 cups sifted confectioners’ sugar, 1 tablespoon finely ground dried lavender, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.
  11. Add heavy cream or milk, 1 tablespoon at a time, until smooth and spreadable.
  12. Frost the cooled cupcakes using a piping bag or offset spatula. Optionally, garnish with a single lavender bud or a tiny lemon zest twist.

Notes

Let cupcakes cool completely before frosting to prevent buttercream from melting. Use finely ground culinary lavender buds for balanced flavor. Store cupcakes covered or refrigerated if not serving immediately. Avoid overmixing batter to keep crumb tender. Zest lemons before juicing to retain oils.

Nutrition

Keywords: lemon cupcakes, lavender cupcakes, mini cupcakes, wedding cupcakes, elegant desserts, lemon lavender frosting, floral cupcakes

Find it online: https://islatable.com/perfect-mini-lemon-lavender-wedding-cupcakes-easy-elegant-recipe-for-celebrations/