There’s something about the combination of lavender and honey that evokes a sense of calm and sweetness, like a gentle breeze on a warm afternoon. If you’ve ever had the pleasure of tasting these flavors together, you know how magical they can be. Now, imagine that delightful blend in the form of Lavender Cupcakes with Honey Buttercream—a dreamy dessert that will elevate any occasion.
These cupcakes are light, fluffy, and perfectly fragrant with just the right touch of lavender. The honey buttercream is rich and creamy, with a subtle sweetness that pairs beautifully with the floral notes of lavender. Whether you’re hosting a garden party, celebrating a special occasion, or just treating yourself to something special, these lavender cupcakes are guaranteed to impress.
As someone who loves experimenting with unique flavors in baked goods, these lavender cupcakes have become one of my go-to recipes. They’re elegant yet approachable, and the flavors are sophisticated without being overwhelming. Plus, who doesn’t love a cupcake that’s both beautiful and delicious?
Why You’ll Love This Recipe
- Unique flavor – The floral lavender and sweet honey come together to create a unique and delicate flavor profile.
- Fluffy texture – These cupcakes are soft, light, and perfectly moist, thanks to the simple yet effective ingredients.
- Elegant presentation – With a little piped honey buttercream and lavender sprigs on top, these cupcakes look as beautiful as they taste.
- Perfect for special occasions – Whether it’s a birthday, bridal shower, or just an afternoon treat, these cupcakes add a touch of elegance to any event.
- Simple ingredients – You don’t need any fancy tools or hard-to-find ingredients. Lavender can be easily found in most grocery stores or online, and honey buttercream is simple to make.
- Make-ahead friendly – You can bake the cupcakes and prepare the buttercream in advance, then assemble them when you’re ready to serve.
- Delicious balance of flavors – The sweetness of the honey and the floral note of the lavender are perfectly balanced, creating a flavor that’s neither too strong nor too subtle.
Ingredients You’ll Need
To make these Lavender Cupcakes with Honey Buttercream, you’ll need the following ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
(This is the base for your cupcakes, giving them the perfect texture.) - 1 teaspoon baking powder
(This helps the cupcakes rise and stay light and fluffy.) - 1/2 teaspoon baking soda
(Baking soda ensures that the cupcakes are tender and soft.) - 1/4 teaspoon salt
(This enhances all the other flavors and balances the sweetness.) - 1/4 cup unsalted butter, softened
(Butter adds richness and flavor to the cupcakes.) - 3/4 cup granulated sugar
(The sugar sweetens the cupcakes and contributes to their moist texture.) - 2 large eggs
(Eggs help bind the ingredients together and provide structure.) - 1/2 cup whole milk
(Milk makes the batter smooth and helps create a tender crumb.) - 2 tablespoons honey
(A touch of honey enhances the flavor and gives the cupcakes a lovely sweetness.) - 1 tablespoon dried lavender buds
(Lavender adds a subtle, floral note. Make sure to use culinary lavender.) - 1 teaspoon vanilla extract
(Vanilla complements the lavender and enhances the overall flavor.)
For the honey buttercream:
- 1 cup unsalted butter, softened
(Butter makes the buttercream rich and smooth.) - 3–4 cups powdered sugar
(Powdered sugar sweetens the buttercream and gives it a smooth consistency.) - 2 tablespoons honey
(Honey not only sweetens the buttercream but also adds a floral sweetness that complements the lavender.) - 2 teaspoons vanilla extract
(Vanilla adds warmth to the buttercream’s flavor.) - 2–3 tablespoons heavy cream or milk
(To adjust the consistency of the buttercream.) - A pinch of salt
(Salt helps balance the sweetness of the buttercream.)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Infuse the milk with lavender
To infuse the milk with lavender, heat the milk in a small saucepan over medium heat until it’s warm (but not boiling). Add the dried lavender buds and let them steep for about 5 minutes, stirring occasionally. Once the milk is infused with the lavender flavor, strain out the lavender buds and set the lavender-infused milk aside to cool.
Step 2: Prepare the cupcake batter
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy—about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the honey and vanilla extract.
Next, add the dry ingredients in three parts, alternating with the lavender-infused milk. Start and finish with the dry ingredients, mixing just until incorporated after each addition. Be careful not to overmix the batter, as this could result in dense cupcakes.
Step 3: Bake the cupcakes
Divide the cupcake batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes of baking, as oven times may vary.
Once baked, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Allow the cupcakes to cool completely before frosting.
Step 4: Make the honey buttercream
While the cupcakes are cooling, it’s time to make the honey buttercream. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to incorporate it. Once the powdered sugar is fully incorporated, increase the speed to medium and beat until the buttercream is light and fluffy.
Add the honey, vanilla extract, and a pinch of salt, then mix until well combined. If the buttercream is too thick, add heavy cream or milk, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar to thicken it up.
Step 5: Frost the cupcakes
Once the cupcakes are fully cooled, use a piping bag or an offset spatula to frost each cupcake with the honey buttercream. For a more decorative touch, pipe a swirl of frosting on top of each cupcake and garnish with a few sprigs of lavender or a drizzle of honey.
Step 6: Serve and enjoy!
These cupcakes are best enjoyed the same day they’re made, but they’ll last for up to 2 days in an airtight container at room temperature. Serve them at a special occasion, or enjoy them as a lovely afternoon treat with a cup of tea or coffee.
Helpful Tips
Use culinary lavender
It’s important to use culinary lavender for this recipe to ensure it’s safe to eat. Make sure to check that the lavender you’re using is food-grade.
Don’t overmix the batter
To ensure your cupcakes come out light and fluffy, be careful not to overmix the batter once the dry ingredients and wet ingredients are combined. Overmixing can lead to dense cupcakes.
Infuse the milk for extra flavor
The lavender milk infusion is key to getting that delicate lavender flavor in the cupcakes. Be sure to strain out the lavender buds before adding the milk to the batter.
Make the buttercream to your desired consistency
If you prefer a firmer buttercream, you can use less heavy cream. If you want it a little softer and creamier, add a bit more. Adjust the consistency based on your preferences or how you plan to decorate.
Frequently Asked Questions (FAQs)
Can I make these cupcakes ahead of time?
Yes! You can make the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them the day you plan to serve them, as buttercream tends to soften if left on for too long.
Can I use dried lavender from my garden?
If you have lavender in your garden, make sure it’s safe to consume (i.e., it hasn’t been treated with pesticides or chemicals). Dry it out completely before using it in this recipe.
Can I use a different frosting?
Absolutely! While the honey buttercream pairs perfectly with these lavender cupcakes, you can also use cream cheese frosting or a simple vanilla buttercream if you prefer.
Can I use fresh lavender instead of dried?
You can use fresh lavender, but you’ll need to use more of it since the flavor will be milder. Start with about 2–3 tablespoons of fresh lavender buds for the infusion, and adjust according to your taste.
Final Thoughts
Lavender Cupcakes with Honey Buttercream are the kind of dessert that feels like a luxurious treat without being overly complicated to make. The delicate floral flavor of the lavender combined with the sweetness of honey creates a perfectly balanced cupcake that will leave you and your guests coming back for more.
These cupcakes are a beautiful way to celebrate any occasion or simply add a touch of elegance to your dessert table. Whether you’re baking them for a special event or just to enjoy with a cup of tea, these cupcakes are sure to impress with their soft texture and unique flavor.
Give them a try, and I’d love to hear how they turn out! They’re definitely one of
those recipes that will become a favorite in your baking repertoire.
Lavender Cupcakes with Honey Buttercream
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender buds culinary grade
- ½ cup whole milk
- For the Honey Buttercream:
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- 1-2 tablespoons heavy cream optional for desired consistency
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the lavender milk: In a small saucepan, heat the milk over low heat until warm (not boiling). Add the dried lavender buds and stir for 1-2 minutes. Remove from heat and let it steep for 5-10 minutes. Strain the milk to remove the lavender buds and set the milk aside to cool slightly.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, until fully incorporated.
- Alternate adding dry ingredients and lavender milk: Gradually add the dry ingredients to the wet ingredients, alternating with the lavender-infused milk. Begin and end with the dry ingredients, mixing just until combined.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow them to cool completely on a wire rack.
- Make the honey buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, honey, and vanilla extract. Beat for 3-4 minutes until light and fluffy. If the buttercream is too thick, add 1-2 tablespoons of heavy cream to reach the desired consistency.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them with the honey buttercream using a piping bag or spatula.
Notes
- Make sure the lavender you use is culinary grade to ensure it is safe for consumption.
- You can decorate the cupcakes with a few extra lavender buds or a drizzle of honey on top for an extra touch of flavor.
- If you prefer a stronger lavender flavor, you can add a few drops of lavender extract to the batter or frosting.
