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Lavender Honey Cupcakes

Lavender Honey Cupcakes – Light and fluffy cupcakes made with dried lavender and topped with a honey buttercream frosting. Lightly floral and so delicious!

Lavender Honey Cupcakes

Lavender is one of those flavors people love or they hate. Personally, I just adore the lovely floral flavor and when it’s paired with honey or lemon, it is absolutely perfect. I wanted to bring those flavors into a cupcake with a base that was made with dried lavender and a frosting made with honey. I settled on making a honey buttercream frosting that paired absolutely perfectly with the cupcake. To finish it off, I drizzled a bit more honey on top and served them. Whether you are making these for a bridal or baby shower or just as an elegant dessert, these cupcakes are delicious!

Common Questions About Making Lavender Honey Cupcakes

What are lavender honey cupcakes?

Lavender honey cupcakes are a light and fluffy cupcake with lavender in the batter that are topped with a honey buttercream frosting.

How many servings does this recipe make?

This recipe makes 12 cupcakes.

How can I garnish these cupcakes?

I garnished the cupcakes with dried lavender in the photos but I do not serve them this way! Eating dried lavender is very unpleasant. Instead, I suggest a drizzle of honey on top.

How strong is the lavender in this recipe?

This cupcake has a very subtle lavender flavor. For more intense lavender flavor, infuse the milk in step 2 with 2 tablespoons of lavender for 30 minutes.

What kind of lavender should I use?

Make sure to use culinary grade dried lavender. It is available in the spice section of most grocery stores.

What else can I make with dried lavender?

Some many things! Some of my favorites include –

How can I make the perfect cupcakes?

  • Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work.  If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website.  Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
  • Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key.  Mix until just barely combined.
  • Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me).  Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes.  Wrong.  Your frosting will just slide off the cupcake and it’ll be really sad.  To be safe, I’d say give them 1-2 hours before frosting.
  • Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant.  Stick to filling each liner about 3/4 full.
  • Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

Ingredient Notes –

  • Milk is the main wet ingredient in our cupcake batter and how we infuse the lavender flavor into the cupcakes. I’m using whole milk but any milk should work.
  • Make sure to use culinary grade dried lavender in baking! It can be found online or in some specialty food stores.
  • Flour is the main dry ingredient in our cupcakes. Make sure to measure using the scoop and level method as adding too much flour can result in dry cupcakes.
  • Granulated sugar sweetens the cupcakes.
  • Baking powder helps the cupcakes rise.
  • Vegetable oil adds richness and helps keep the cupcakes moist.
  • Eggs bind the cupcake batter together– plus they add additional richness and moisture.
  • Vanilla enhances the flavor of the lavender and honey.
  • Butter is the base of the buttercream– just make sure it’s fully softened so it incorporates the honey smoothly.
  • Honey adds delicious flavor and sweetness to the frosting. I recommend a really flavorful wildflower honey if you have one on hand.
  • Powdered sugar gives the frosting structure. Feel free to add a bit more or a bit less to get your desired consistency.

Looking for more cupcake recipes? Check these out!

Yield: 12 Cupcakes

Lavender Honey Cupcakes

Lavender Honey Cupcakes

Lavender Honey Cupcakes - Light and fluffy cupcakes made with dried lavender and topped with a honey buttercream frosting. Lightly floral and so delicious!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


For the Lavender Cupcakes

  • 1/2 cup whole milk
  • 1 tablespoon dried lavender
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Honey Buttercream Frosting

  • 1/2 cup butter (softened)
  • 1/4 cup honey
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract


For the Lavender Cupcakes

  1. Preheat the oven to 350 degrees F and line two muffin pans with paper liners.
  2. Heat the milk just until steaming (about 30 seconds in the microwave) and add the dried lavender. Set the milk aside to steep for 15 minutes. After 15 minutes, strain out the lavender.
  3. In a large bowl, whisk together the flour, sugar, and baking powder.
  4. Next, add the infused milk, vegetable oil, eggs, and vanilla. Whisk just until combined - you don't want to overmix.
  5. Divide the batter between the muffin tins, filling each one with about 1/4 cup of batter (or until 2/3 of the way full).
  6. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

For the Honey Buttercream Frosting

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy - about 1 minute.
  2. Next, add the honey and mix on low speed until it has incorporated with the butter. Scrape the sides of the bowl as needed.
  3. With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.
  4. Turn the mixer to high speed and beat until the frosting is light and fluffy - about 1 minute. Make sure to scrape down the sides of the bowl as needed.
  5. Transfer the frosting to a piping bag fitted with your choice of tip.
  6. Frost the cupcakes as desired and store any leftovers in an airtight container in the fridge for up to three days.

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