Lemon Lavender Cupcake


This delicate flavor combination is one that I picked up while binge watching The Great British Baking Show on Netflix. (I know everyone loves a bit of Paul Hollywood and Mary Berry!) I’m a huge fan of the show, and I’m a huge citrus fan as well, so anything with lemon always hits the right spot with my taste buds. With the added touch of the floral using lavender essential oil, which doesn’t overpower everything, this cupcake lends itself to a soft flavor palette (and some reminiscing of spring/summer in my beautiful home country). Anyways, enough of my rambling, here’s how to make this beaut…

Cake Recipe:

(Makes 12 cupcakes)


  • 12 cupcake baking pan

  • Hand or stand mixer

  • Medium size bowl

  • Measuring cups and spoons

  • Paper cupcake liners

  • Ice cream scoop*

  • Silicone spatula


  • 3 eggs

  • 175g white sugar, (I prefer baker’s, caster, or superfine sugar)

  • 175g butter, softened to room temperature

  • 175g all purpose flour, sifted

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 Tbps Milk

  • 5-8 drops lemon essential oil (according to preference)

How to make it:

  1. Preheat oven to 350 ºF.

  2. Line the cupcake baking pan with the paper cupcake liners and set aside.

  3. Sift flour, baking powder, and salt together into a medium sized bowl and set aside.

  4. Add the sugar and softened butter into your mixing bowl and beat on medium speed using the paddle attachment until well combined. The butter should get fluffy and turn a light white color.

  5. Add 1 egg and a third of the flour mixture into the mixing bowl. Mix on low until just combined. Repeat with second egg and another third of the flour mixture. Repeat a final time with the remaining egg and flour.

  6. Add milk and lemon essential oil to the mixing bowl. Mix until it starts to come together.

  7. Stop the mixer and scrape down the edge of the bowl with the spatula. Turn the speed up to medium/high and let the mixer run for approximately 30 seconds. This will ensure that all the ingredients are evenly combined.

  8. Using the ice cream scoop, measure out one scoop of mixture into each cupcake case in the cupcake baking pan. Place cupcake baking pan into the oven and bake 18-20 minutes, or until you can stick a cupcake with a toothpick and it comes out clean.

  9. Take cupcakes out of the oven and let them sit in the baking pan for 5-10 minutes to cool before removing to a cooling rack.

  10. Cool completely before decorating with frosting.

Frosting Recipe:

(Makes approximately 3C)


  • Hand or stand mixer

  • Spatula

  • Large mixing bowl

  • Sieve

  • Measuring cups

  • Two 12 in piping bags

  • Star piping tip (Wilton brand 1M size can be found a most baking or craft stores or online.)


  • 1C unsalted butter, softened to room temperature

  • 3 C powdered sugar, sifted

  • 1 Tbps milk

  • 1-3 drops of lavender essential oil**

  • Violet food coloring, enough to get desired color

  • Zest from 2 lemons

  • Dried lavender flowers

How to make it:

  1. Sift powdered sugar into a large bowl.

  2. Add butter to mixer and beat on medium for about 1 minute until light and fluffy.

  3. Turn mixer down to low speed and add 1 Tbps at a time of the powdered sugar until all is combined. Scrape down sides of the bowl. Add 1 drop of lavender essential oil, and a few drops of violet food coloring. Let the mixer run on low for about 5 minutes. As it is mixing, add more food coloring until desired depth of color is reached. I know this seems like a really long time to mix but, trust me, this will give you really light and fluffy buttercream for decorating and reduce the amount of air bubbles created.

  4. Once the buttercream is light and fluffy in texture, transfer to one piping bag. With the other piping bag, cut off the tip of the bag and place tho star piping tip inside. Cut the tip off the bag with the buttercream and place inside the bag with the piping tip. (This is the double bagging technique that I picked up from I Am Baker. It’s amazing and makes refilling you piping bag sooo much easier.)

  5. Once cupcakes are cooled completely, decorate with a swirl of buttercream frosting. Sprinkle with a pinch of grated lemon zest and dried lavender flowers. Enjoy by themselves, or with a cup of tea or coffee.


*Ice cream scoop: I use one with a spring mechanism that I purchased at our local food service/catering store. You can also find them on Amazon. I have found this to give the perfect amount of batter for cupcakes and you can get smaller ones for cookies and larger ones for making muffins.

**I’ve found essential oils have enabled me the get very delicate flavors into my baking. Also I find the quality to be best to ensure no chemical taste, that can be found in regular food flavorings, affects the final product.

***DoTerra Oils are my preferred brand and this is WHY . If you are interested in purchasing the essential oils click HERE.

Erika Perona