La La Lavender & Lemon Cloud Cupcakes

Welcome to a delightful culinary experience with La La Lavender & Lemon Cloud Cupcakes. These ethereal treats combine the zesty brightness of lemon with the soothing floral notes of lavender in a cupcake that’s as light and fluffy as a cloud. Perfect for spring gatherings, afternoon teas, or whenever you need a touch of enchantment, these cupcakes promise a taste that’s both uplifting and comforting.


For the Lavender Shortbread Cookies:
  • 1 cup (227g) unsalted butter, room temperature
  • 1/2 cup (60g) confectioners’ sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) dried culinary lavender
  • 1 tbsp (15ml) grated lemon zest
  • 1-1/2 cups (190g) all-purpose flour
  • 1/2 cup (75g) cornstarch
  • 1/4 tsp salt
For the Lemon Buttermilk Cupcakes:
  • 1 cup (240ml) buttermilk, room temperature
  • 2 eggs + 1 egg yolk, room temperature
  • 1/4 tsp vanilla extract
  • 2 cups (230g) cake flour, sifted
  • 1-1/4 cups (250g) granulated sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, room temperature
  • Finely grated zest of two medium-large lemons
For the Whipped Lavender Frosting:
  • 3 sticks (340g) unsalted butter, softened
  • 3.5 cups (400g) confectioners’ sugar, sifted
  • 3 tbsp (45ml) whipping cream
  • 1 tbsp dried culinary lavender
  • 1 tsp vanilla extract
  • A pinch of salt


  1. Shortbread Cookies:
    • Cream the butter and sugar together until light and fluffy. Stir in the vanilla extract, lavender, and lemon zest. Gradually blend in the flour, cornstarch, and salt until the mixture forms a dough.
    • Chill the dough for at least 30 minutes, then roll out on a lightly floured surface. Cut into desired shapes and bake at 350°F (177°C) for about 12-15 minutes, or until lightly golden around the edges. Allow to cool.
  2. Cupcakes:
    • In a bowl, mix the wet ingredients together— buttermilk, eggs, and vanilla. In another bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
    • Cream the butter and lemon zest in a stand mixer, then gradually add the dry ingredients alternating with the wet ingredients until just combined.
    • Divide the batter among lined muffin pans and bake at 350°F (177°C) for about 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
  3. Whipped Lavender Frosting:
    • In a large bowl, beat the butter until creamy. Gradually add the confectioners’ sugar, then the whipping cream, lavender, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
  4. Assembly:
    • Use a piping bag to frost the cooled cupcakes with the lavender frosting. Top each cupcake with a lavender shortbread cookie for decoration.


  • Flavor Quality: Utilize high-quality vanilla extract and culinary lavender to ensure the best taste and aromatic experience.
  • Ingredient Temperature: Ingredients should be at room temperature to facilitate smooth mixing and to ensure the cupcakes bake evenly.
  • Lemon Zest: The addition of fresh lemon zest is crucial as it provides a vibrant citrus flavor that beautifully complements the floral lavender.


La La Lavender & Lemon Cloud Cupcakes are more than just a treat; they are a delightful escape to a world of flavor and aroma. Ideal for any occasion that calls for something special, these cupcakes combine elegance with whimsy, making them a sure favorite. Enjoy the process of creating these beautiful cupcakes and the joy they bring to everyone who tries them!

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