Lemon & Lavender Cupcakes

Lemon & Lavender Cupcakes

Thank you to Camille Gable of Growing Up Gable for this delicious Lemon and Lavender Cupcake recipe! The delightful combination of redolent lavender and light lemon make for a scrumptious treat. This recipe will have you thinking Spring. They also make a great little-something for Mother’s Day.


1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 stick softened butter

1 cup sugar

1/4 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

2/3 cup whole milk

1 drop lavender essential oil

1 drop lemon essential oil


Mix together all of your dry ingredients in a large bowl. This would be your salt, flour and baking powder. Stir this together. In a separate bowl add your sugar and butter. Beat this well at a medium speed, adding the eggs and vanilla in as you go. Once this has blended nicely, combine half of your flour mixture. Continue mixing on a medium-low speed, adding the remaining flour, milk and essential oils.

NOTE: Due to the varying quality of some essential oils, not all may be fit for ingestion. It is recommended to choose essential oils labeled as ‘therapeutic grade’ to be sure they can be eaten.

These cupcakes go nicely with a homemade buttercream frosting (which can also be flavored by different essential oils) or the frosting of your choice.





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