Lemon-Filled Lavender Cupcakes


I was flying solo for this installment of Bake Date. It’s okay because it was kind of nice to have my tiny kitchen to myself.

Taken from

1/4 cup fresh lemon juice (requires 1-2 lemons)
2 tsp finely grated lemon zest
1/3 cup sugar
4 egg yolks
3 tbsp butter (unsalted)


Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water). Heat, while stirring (almost) constantly with a whisk until mixture thickens. It is done when it’s thick enough to coat the back of a spoon. Remove from heat, cover and refrigerate until cool.

Store in the refrigerator up to 2 weeks.

Verdict: To be honest I was a little concerned about how this would turn out considering it was my first time making lemon curd. Thankfully I had little to worry about, it turned out fabulous. It wasn’t as smooth as it could have been, I blame that on the fact that I used a daikon (Japanese radish) grater to grate my lemon zest. The color was a nice deep yellow thanks to the dark color of Japanese eggs.

Adapted from which was adapted from

1/4 cup granulated sugar
1/4 tsp dried lavender flowers
1/4 cup butter
1 egg
1/2 cup self-rising flour (or substitute all purpose flour + 1 tsp baking powder + 1/8 tsp salt)
1 tbsp milk

Preheat the oven to 180 degrees C (350 degrees F)

Put the sugar and lavender flowers in a food processor and process briefly to combine.

Combine butter and lavender sugar in a bowl and beat until pale and fluffy. Beat the eggs into the butter mixture one at a time then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into muffin tins.

Bake for about 18 minutes until risen and golden and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.


1/4 cup lemon curd (you can make your own, or use store bought). Use a paring knife to remove a “plug” from your cupcakes. Fill hole with lemon curd.


1/2 stick butter, room temperature
4 oz cream cheese, room temperature
1.5 tsp honey
1 tsp dried lavender
3 cups confectioners’ sugar

Grind or use a food processor to turn lavender into granules. Beat butter, cream cheese, honey and lavender together until combined.

Frost cupcakes and top with a lavender flower or drizzle with honey.

Verdict: The recipe I followed from Yummy Mummy said it makes 12 cupcakes so in order to get a half dozen I halved the recipe but it only ended up making three cupcakes instead of the expected six. I was a little disappointed but hips sure aren’t. The cake turned out super moist and delicious. The lavender flavor was subtle, just enough for my taste buds. As for the frosting, I kind of just winged it since I didn’t have any lavender honey which was listed in the original recipe. I ended up over whipping and it got airy but smoothed it out with more sugar. And for my trial and error part of this bake date, putting dried lavender flowers in a frosting and then trying to use a Wilton closed star (2D) to frost your cupcakes doesn’t work. I had to switch to the Wilton open star (1M). That first bite when you get frosting, cake and lemon curd… delightful!


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