Lemon Cupcakes with Lavender Chamomile Buttercream

Lemon Cupcakes with Lavender-Chamomile Buttercream


Perfect for spring, these moist cupcakes are exploding with lemon flavor which is complemented by the floral flavors of lavender and chamomile buds in the buttercream frosting.


Lemon Cupcakes

  • 1 ½ Cups All-purpose flour
  • 1 Tbsp Cornstarch
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¾ tsp Salt
  • 2 Tbsp Lemon Zest about 1-2 lemons
  • ½ Cup Butter room temperature
  • 1 Cup Sugar
  • 2 Eggs room temperature
  • ½ Cup Lemon juice about 2 lemons

Lavender-Chamomile Buttercream

  • 10 Tbsp Butter room temperature
  • 2 ¼ Cups Powdered Sugar
  • 2 Lavender-Chamomile tea bags see note for substitutions
  • 1-2 Tbsp Milk
  • Gel Food Coloring optional, as desired


  • Preheat the oven to 350°F with a rack in the center. Line a standard 12-cupcake pan with paper liners.
  • In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and lemon zest.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until lightened in color and fluffy, about 2-3 minutes on medium low. Add in the eggs one at a time, and mix each in. Then follow with the lemon juice, and mix until thoroughly combined.
  • Add the dry ingredients into the butter mixture, and mix on low until just combined, and there are no large streaks of flour, only about 30 seconds to 1 minute. Use a silicone spatula to scrape down the sides and fold the excess into the rest of the batter.
  • Fill the cupcake wrappers in the pan with the batter, each cup about 3/4 full.
  • Bake 18-22 minutes. They are done when a toothpick inserted into the center of each comes out clean, and the tops bounce back when you gently press the center.
  • Let the cupcakes cool for at least 10 minutes in the pan, and then carefully remove and allow to cool completely on a rack.

Lavender Chamomile Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and until fluffy, about 3-4 minutes on medium low.
  • Add in 1 cup of the sugar along with the contents of the lavender chamomile tea bags. Mix until incorporated.
  • Continue adding the sugar in 1-cup batches, allowing each to fully incorporate before adding the next batch. Add the milk as needed to create a smooth texture. If desired, add gel food coloring towards the end of mixing until you reach your desired color.
  • Add the buttercream to a piping bag with a large star tip, and top the cooled cupcakes. Enjoy immediately or save for later.