Introduction: Lemon Lavender Cupcakes

About: Culinary and Pastry Chef. Channel: Instagram: @Marishas_Couture Twitter: @MarishasCouture

Hey Cake Lovers! My Bakers Box and I brought in the Spring with a delicious string of Lemon and Lavender flavors. If you haven't tried this tasty combination, allow me to guide you. Lemon and Lavender together create a perfect Springtime marriage. The zest and freshness from the lemon is beautifully balanced by the floral fragrance of the lavender.

Just like the rose, lavender is an edible flower that can also be added to savory dishes. I was introduced to lavender as an herb at my second culinary school. I made a lavender honey glaze for sauteed chicken breast and I've been hooked ever since. For those moments when I didn't have lavender in the pantry, I'd use thyme. Thyme isn't as floral, but the flavors are similar when used in savory dishes.

Dried lavender can be found randomly in specialty food stores, markets and online (Amazon). I actually found this beautiful big jar of lavender at Home Goods!! Yes I love them. You can also purchase lavender oil, which is the same.

A little heads-up for those first timers - lavender may be somewhat of an acquired taste for those who aren't crazy about floral flavors. If it's your first time, just add 1 tsp. of dried lavender to this recipe (or 2 drops of oil).

1 1/2 c flour

1 c sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 eggs

2 tbsp softened butter

1 tsp lemon oil or extract(optional)

zest and pulp of 1 lemon

juice of 1 lemon (about 1/3 c)

2 tsp dried lavender

Glaze for loaves:

1/2 tsp lemon oil or extract

1-2 tbsp milk

1 1/2 c powdered sugar

Frosting for cupcakes:

2 sticks unsalted butter

3 c powdered sugar

1 tsp vanilla

2 tsp lemon extract

1 dash salt

Yellow or Lavender gel dye (optional)

Step 1: Cream It

In a mixing bowl with paddle attachment: Add granulated sugar, butter, vanilla extract and eggs. Cream for about 4 minutes.

Add lemon zest, flavorings (vanilla and lemon), lemon juice, lemon pulp and lavender. Continue to mix for a minute until all ingredients are combined.

Step 2: Add Dry

Add flour while mixer is on low, and add oil. Mix until just combined. You don't want to see anymore flour but be careful not to over-mix.

Step 3: Fill Em Up and Bake

I received some beautiful cake loaf pans and cupcake liners which I used. Fill the cupcake pan up 3/4 of the way, and loaf pans 3/4 of the way. Of course you can do one or the other. Bake cake loaves at 350 for about 25 minutes and cupcakes or about 16 minutes.

Step 4: Frosting

In a mixer: Cream butter for 3 minutes or until smooth. Gradually add powdered sugar. Add salt and flavorings. Mix for 5 minutes. If needed add a splash of milk or cream. Optional: Divide frosting to color one half yellow, and one half lavender.

Step 5: Cake Loaves

I love glaze because it's so ridiculously easy. Combine all dry ingredients into a bowl and begin whisking in milk. After the first tbsp of milk add drop by drop to control consistency.

Once cooled, poke several holes down the middle of the cake and spoon over glaze. Let sit for a minute and add a second layer of glaze. Top with lavender. Using Wilton tip #67 finish by piping a shell line down the center of the cake for added couture.

Step 6: Cupcakes

Fill two piping bags with buttercream ( one with yellow, one with lavender/violet) using tip #22. Start in the center of the cupcake and pipe in a continuous circle until you've almost reached the edge. Instead of stopping, begin to pipe upwards leaving a complete gap in the center. Finish by garnishing an edge with fresh lemon zest and lavender.

The video tutorial is above.

If you'd like to purchase a #MyBakersBox subscription box, visit and enter "Couture Cakes" for $5 off! Enjoy!

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