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Lemon Olive Oil Cupcakes with Lavender Buttercream
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes
Servings: 12 cupcakes
Calories: 506 kcal
Author: MaryAnn Dwyer
  • 1 1/2 cups cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 2 large eggs
  • 1 1/2 tsp. vanilla extract
  • 1 heaping Tbsp. freshly grated lemon zest
  • 1/2 cup whole milk
Lavender Buttercream
  • 1 cup (two sticks) unsalted butter, room temperature
  • 4 cups confectioners' sugar, sifted
  • 1 tsp. dried culinary lavender, finely chopped
  • 1 tsp. vanilla extract
  • 2 Tbsp. whole milk
  • Wilton Sugar Pearls, for sprinkling, if desired
  1. Preheat oven to 350 degrees. Line a 12 count muffin tin with paper liners and set aside.

  2. In a medium bowl, whisk together cake flour, baking powder and salt.

  3. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and olive oil on medium high speed until light and fluffy, about 2 minutes.

  4. Add eggs, one at a time until well blended. Add vanilla and lemon zest and mix until well combined. With a spatula, add 1/3 of the flour mixture, half the milk, second third of flour mixture, remaining milk and last third of flour mixture. Do not overmix.

  5. Divide the batter evenly among the prepared muffin cups. Bake for 18 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack. While cupcakes are cooling make frosting.

Lavender Buttercream
  1. In the bowl of a stand mixer combine butter, sugar and culinary lavender. Beat on low speed until blended, about one minute. Add the vanilla and milk and increase speed to medium and continue to beat for 4 minutes until smooth and creamy. Add more milk, if necessary, until you reach a good spreading consistency.

  2. Divide the buttercream into two equal bowls. Add some of the violet gel to the buttercream in one bowl and some of the cornflower blue gel to the buttercream in the other bowl. Mix until well blended, adding more gel to reach desired color.

  3. To a large piping bag, fitted with the 2D tip (following the video referenced above) add the violet buttercream to one side of the bag and the cornflower blue buttercream to the other side of the bag.

  4. Pipe the top of cooled cupcakes as outlined in video. Sprinkle tops of cupcakes with Wilton Sugar Pearls, if desired.

Nutrition Facts
Lemon Olive Oil Cupcakes with Lavender Buttercream
Amount Per Serving
Calories 506 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 79mg26%
Sodium 63mg3%
Potassium 92mg3%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 52g58%
Protein 4g8%
Vitamin A 560IU11%
Vitamin C 0.1mg0%
Calcium 45mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.