It’s spring time! Yay!

Lavender is busting out in gardens and lemons are always in abundance here. Hrm…lemon and lavender, how delightful!

How about mini lemon lavender cupcakes…really? These were seriously cute and spring and lemony and delicious! Oh, and their light on the calories – about 80 calories per mini cupcake, 160 if you make regular cupcakes. Not bad at all!

I picked the lavender from my backyard. If you don’t have a lavender plant, you can get dried lavender at specialty stores, and know for a fact that World Market (Cost Plus) has it in their herb/spice section. But you should think about getting yourself a lavender plant – your local garden store probably has them, and I know that Trader Joes often gets them in in their flower section for a good price quite often. Keep your eye out..because lavender can come in quite handy, and also makes great lavender infused vodka - which is perfect for the summer in lemonade! Ah there we go again, lemons and lavender. Perfection!


Lemon Lavender Cupcakes


  • 1 cup white whole-wheat or all-purpose flour
  • 1 1/2 t dried lavender buds, roughly chopped
  • 1 t baking powder
  • 1 large egg, lightly beaten
  • 1/4 t salt
  • 3 T unsalted butter, cubed and brought to room temperature
  • 3/4 cup granulated sugar
  • 2 T lemon juice
  • 1 T lemon zest
  • 1/2 cup lowfat buttermilk
  • Ingredients for the icing on your healthy cupcakes
  • 1 cup loosely packed confectioner's sugar
  • Fresh lavender buds for garnish


  1. Preheat oven to 350°F and place cupcake liners in a 24 mini-muffin or 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside. In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour. Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
  2. To make the icing, stir together confectioner’s sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.

You can also find them here