Vanilla Lavender Cupcakes Filled with Lemon Buttercream Frosting

These are some of my favorite cupcakes. They are hard to resist, you’ll want to eat them all! I love making Vanilla Lavender Cupcakes Filled with Lemon Buttercream Frosting.

When I was a little girl living in California, I was obsessed with lemon…the color. I had a yellow shirt I would never get out of. Also I had a nice, yellow blanket. I loved lemons, I loved them because of their color.

One day I told my mom I wanted a lemon. She was like you do?? Okay! She said if I want one I have to eat the whole thing. Who here can eat a whole lemon? Not me!!

There I was on the kitchen floor, my mom cut open a lemon and handed it off to me. Took my first bite and almost died!! I was rolling around on that floor for a couple hours, slowly trying to finish my lemon. Finally she let me throw it away. I was never going to ask for a lemon again!! These lovely cupcakes are surrounded by some of my favorite farmhouse decor, which is in my shop here.

I now love lemons, just not whole ones… to eat! Let me know how your cupcakes turn out. Follow me on Insta to see the daily life at Hallstrom Home.

Either you can make your lemon filling or a quick, easy way is to buy lemon pie filling. I do that most of the time, it is quick and can get the job done. You guys will have to check out my fave vanilla bean paste. Don’t go for extract anymore! This is the absolute best!! Also here are my fave kitchen products that I use.

Vanilla Lavender Cupcakes Filled with Lemon Buttercream Frosting

Vanilla Lavender Cupcakes Filled with Lemon Buttercream Frosting. Such a light but tasty flavor comes out in these cupcakes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings 24 Cupcakes

Ingredients

  

Cupcakes

• 1 Cup Unsalted Butter room temperature
• 2 3/4 Cup All Purpose Flour
• 1 1/2 tsp baking powder
• 1 3/4 cup granulated sugar
• 1/2 tsp Salt
• 4 large Eggs
• 1 cup whole milk
• 1 Tbsp Vanilla bean paste or extract
• 1/2 vanilla bean seeds scraped out

Frosting

• 1 Cup Butter Room Temperature
• 4 Cups Confectioners Sugar
• 2 tsp Lavender Extract Food Grade

Lemon Filling

• 4 Large Eggs
• 1 1/2 Cups Sugar
• 3 Lemons Zest
• 3/4 Cup Fresh Lemon Juice
• 1/2 Cup Unsalted Butter Cubed
• 1/8 tsp Kosher Salt

Instructions

 

Cupcakes

• Preheat oven to 350 degrees F
• Line cupcake pan
• Medium bowl whisk, flour, baking powder, and salt.
• In small bowl, whisk milk, vanilla paste, and vanilla beans.
• In electric mixer, cream butter and sugar for 3-5 minutes. Until light and fluffy.
• Add eggs in one at a time.
• Then with mixer on low speed, alternate with flour mixture and milk vanilla mixture. Ending with flour.
• Bake for 20-25 minutes.
• Cool completely before frosting.

Frosting

• Place butter in bowl and whip for 2 minutes.
• Add lavender, mix for 1 minute.
• Slowly add confectioners sugar and mix until light and fluffy.

Lemon Filling

• Zest 3 lemons.
• In saucepan whisk together eggs and sugar until pale.
• Add lemon juice, salt, and zest. Combine and then add butter.
• Place over medium heat, stir constantly until it thickens.
• Pour through fine strainer.
• Cup out small center in cupcakes and pour in your filling then frost.

Check out our Ideas For Cupcake Decorating blog post here for more!

Vanilla Lavender Cupcakes Filled with Lemon Buttercream Frosting

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