RECIPE: Lemon Lavender Bliss Cakes

by Shayna in Recipes

Mar 29, 2016


Don't be disillusioned by that plastic tray. They're not store bought. I've been known to trek out to good ole Brunswick, Ohio to snag a multitude of plastic cupcake holders, like they use in the grocery store, from Hollo's Papercraft - really, the only excuse to visit Brunswick, Ohio (I'm from there, can you tell?). Anyway, to the recipe. That's what you're here for right? Or did you come to hear griping about ones hometown? I can do both...


1 cup flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cups lemon olive oil

2 teaspoons vanilla 

zest of one lemon

Candied Lemons

1 lemon, thinly sliced (a mandoline slicer will make it easier)

1 cup sugar

3/4 cup water

Lavender Simple Syrup

1/4 cup water

1/4 cup sugar

1 tablespoon dried lavender


3/4 cup sugar

1 1/2 cups butter (3 sticks)

1/4 cup lavender simple syrup

1/2 teaspoon vanilla


flake salt

dried lavender

Makes 12 cupcakes

1. Cake

Preheat oven to 350 degrees F. 

Sift together dry ingredients.

Whip in the wet ingredients.

Stir with a wooden spoon until combined.

Use an ice cream scoop to neatly fill a paper lined cupcake pan.

Bake at 350 for 45 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

Remove from pan and allow to cool.

2. Candied Lemons

Bring the sugar and water to a boil and stir until sugar is dissolved.

Reduce to a gentle simmer.

Add in the lemon slices.

Simmer 15 minutes or until the lemons are translucent. 

Use tongs to remove the slices and place them onto a wax or parchment paper lined plate or baking sheet. Place into the refrigerator and allow them to harden. Reserve the leftover lemon simple syrup for future projects.

3. Lavender Simple Syrup

Combine all ingredients for the simple syrup in a pot, bring to a boil and stir until sugar is dissolved.

Reduce to a gentle simmer. 

Simmer 10 minutes.

Strain the lavender from the simple syrup. Place the simple syrup into the freezer to chill it before making the frosting. 

4. Lavender Buttercream Frosting

Whip together all ingredients with a plastic spatula or use an electric mixer. 

Refrigerate, at least 30 minutes, until ready to use.


Once the cupcakes are completely cooled, they're ready to be frosted. Use a piping bag or spatula to slather the cupcakes with the buttercream. Garnish each cupcake with half of a candied lemon. Sprinkle with flake salt & dried lavender. 

P.S. Brunswick sucks.