Wish you could take a little bit of Magnolia home with you? With this copycat recipe for their signature Lemon Lavender Cupcakes you can!
A trip to Magnolia Market in Waco is like a checking off the ideal bucket list: a place for the perfect farm house decor, a destination for just enjoying the simple things with friends among the green space, and of course, a taste for the bestest cupcakes (like lemon lavender ones) from Magnolia Bakery.
There’s a reason that thousands of people stand in line just for the chance to order and bite into a few delectable treats and walk through Joanna’s sweet design. While we were there we ordered one of each and we’re lucky to get the last lemon lavender cupcake left.
And each bite was absolutely perfect.
Like each and every bite was better the one before it and you just kept wanting more as you glanced around panorama style at the Pinterest-perfect place they’ve built.
When we returned from our one-day journey, we yearned for a little piece of Magnolia Market to have with us all the time. So we planted our own piece of gardening heaven complete with lavender in our own little wine barrel and have enjoyed it all summer-long.
And we also yearned for that lavender cupcake.
So of course, with lots of lavender, logically I had a hundred reasons to make my own.
Unfortunately I had one BIG one that kept me from cranking them out…the recipe.
And while we all feel like Chip and Jo are our besties (and should be), she isn’t about to share that recipe (at least not yet.)
So I had to take matters into my own hands and make up my own.
After a few different tries having to slave over cupcake batter and icing recipes (and an education on all things lavender), I came up with what I think is a good reproduction. So much so that we even found the cupcake wrappers to put them in. While my icing skills still could have a little more practice, I was able to shoot a few photos before quickly gobbling these up.
And it was a good gobble.
It’s like sunshine, cream, summer goodness – in a cute little round package.
However, there’s always harvesting that lavender to enjoy this cupcake well after autumn and winter has set in.
- 1/2 cup whole milk
- 1 tbsp edible lavender, dried
- 1 1/3 cups flour (preferably cake)
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tablespoon lemon extract
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 3 tbsp honey
- 2 large eggs
- 1 tsp vanilla
- 2 teaspoons lemon
- Preheat the oven to 350 degrees.
- In a processor/blender, combine milk and lavender and pulse until blended. Set aside.
- In a bowl, combine dry batter ingredients (except sugar) until blended. Set aside.
- With mixer, combine butter and sugar until fluffy. Blend honey, then eggs, one at a time and lastly add vanilla and lemon. Slowly combine both wet and dry ingredients together, folding in the lavender mixture last, dispersing in the mixture.
- Pour into cupcake liners, filling 2/3 full. Back for 15 - 18 minutes until golden. Remove and allow to cool.
- Add butter and sugar together in a stand mixer, adding cream slowly until smooth.
- Then beat on high for 2-3 minutes.
- Add lemon and beat again for another 1 minute to blend.
- Spread on cupcakes or use a piping bag to complete the charm.
- Add lavender or lemon zest to the top of the icing for an added treat!