Lavender cupcake recipe featuring honey lavender buttercream and a soft vanilla base. Perfectly sweet with a floral touch, ideal for spring and summer events.
You’re going to love these delicious lavender honey cupcakes! They mix the sweetness of honey with a light floral flavor from lavender, making them just right for any spring or summer gathering. With their pretty purple color and creamy honey lavender buttercream on top, these cupcakes will definitely catch everyone’s eye. Plus, the soothing vibe of lavender makes each bite feel like a little getaway. Let’s jump into this lavender cupcake recipe that’s sure to wow your friends!
This post contains affiliate links, which means we may make a small commission at no extra cost to you. See full disclosure here.
Why you’ll love this recipe
- A fun twist on classic vanilla: These cupcakes bring a refreshing take on your usual vanilla treats. The lovely lavender flavor mixes perfectly with the sweetness of honey, making each bite feel indulgent yet light. They’re bound to spark some interesting conversations at any gathering, especially when you surprise your friends with a few free lavender cupcakes to share!
- Let’s celebrate the seasons! With the subtle floral notes from culinary lavender, these cupcakes capture the vibe of spring and summer in every bite. They’re just right for special occasions like garden parties or baby showers, adding a little something extra to the celebration.
- They Look Amazing: Topped with a swirl of honey lavender buttercream, these cupcakes aren’t just tasty—they’re eye-catching too! A splash of purple from gel food coloring can really make them pop on the dessert table, giving your spread a touch of elegance.
- A bit of wellness in each bite: Lavender isn’t just for the taste; it’s also known for its calming effects. Enjoying these cupcakes can feel like a little escape, bringing you some relaxation with every bite. Pair them with a cup of wellness tea for the ultimate cozy treat!
Ingredients
Homemade Honey Lavender Syrup:
- 1 cup honey
- 1 cup water
- 2 tbsp culinary lavender
Lavender vanilla cupcake Ingredients:
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 12 tbsp butter
- 1/4 cup milk
- 1/4 cup sour cream
- 2 eggs
- 2 tsp vanilla
- 1/4 cup honey lavender syrup (recipe included)
Honey Lavender Buttercream Ingredients:
- 1 cups unsalted butter
- 2.5 cups confectioners’ sugar
- 1/8 teaspoon salt
- 3-4 tablespoons honey lavender syrup
- few drops purple food coloring (optional)
How to make Homemade Lavender Syrup
- In a small saucepan, combine honey, dried culinary lavender, and 1 cup of water.
- Simmer over medium low heat until the honey dissolves.
- Let the syrup sit for 20–40 minutes to infuse the lavender flavor.
- Using a fine mesh strainer, Strain out the lavender flowers and store syrup in a small glass jar in the fridge.
How to make Lavendar Vanilla Cupcakes
- Preheat the oven to 350°F
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter at a high speed, and then mix in the sugar. Then beat in the eggs, milk, and sour cream
- Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture.
- Lastly, add the vanilla extract and honey lavender syrup.
- Fill your liners 2/3 full and bake for 15-17 minutes.
To make honey lavender buttercream:
Beat the butter for 3 minutes. Sift in the confectioners’ sugar, then add the honey lavender syrup, and salt. Beat for another 2-3 minutes, until light and fluffy. Add a small amount of purple gel food coloring to make it light purple if desired. Transfer the frosting to a piping bag and use a piping tip to frost each cupcake
FAQs
Can I bake this as a cake?
Absolutely! Just fill a greased 9-inch round cake pan about 2/3 full with the batter and bake it for 30 to 40 minutes. Use the toothpick test to see if it’s done—stick a toothpick in the center, and if it comes out clean or with a few crumbs, you’re all set. Once it cools down, top it with that honey lavender buttercream for a delicious cake that’s sure to impress!
How should I store lavender cupcakes?
Just pop your lavender cupcakes into an airtight container. If they’re frosted with lavender buttercream, they’ll be fine at room temperature for up to two days. But if you went with cream cheese frosting, or you want to keep them longer than a couple of days, go ahead and stick them in the fridge. When you’re ready to eat them, let them come to room temperature first so they taste just right.
Should I use room temperature ingredients when making lavender cupcakes?
Definitely! Using room temperature ingredients helps you get those light, fluffy cupcakes. Make sure your butter, eggs, and milk for the batter are at room temperature, along with the butter for your lavender buttercream frosting. When everything’s warm, they mix together better, and you end up with a nice, smooth cupcake batter.
Can I add lemon zest or fresh lemon juice to this lavender cupcake recipe?
Yes, adding lemon zest or fresh lemon juice gives a bright, citrusy kick that pairs nicely with the lavender flavor. You can easily turn this recipe into lemon lavender cupcakes by mixing the zest or juice right into the batter or frosting. It’s a great choice for special occasions like a baby shower or a garden party.
Can I use fresh lavender instead of dried culinary lavender in this lavender cupcake recipe?
Yes, you can swap fresh lavender for dried culinary lavender in this recipe. Just make sure to use culinary-grade lavender buds for safe consumption. If you use fresh lavender, it might change the texture a bit. So, finely chop the lavender or use a food processor before mixing it into the cupcake batter.
How long should I beat the butter and sugar?
When making the batter, beat the butter and granulated sugar together at medium speed in the bowl of an electric mixer until it’s light and fluffy. This can take around 3 minutes. Don’t forget to scrape the sides of the bowl to make sure everything is well-incorporated.
What kind of lavender should I use in this recipe?
Always use culinary grade lavender or culinary lavender buds to ensure that the lavender is safe to eat and gives the right flavor. Avoid using lavender from a lavender farm or garden unless you’re sure it’s culinary-grade.
Can I use a hand mixer instead of a stand mixer for this lavender cupcakes recipe?
Yes, you can definitely use a hand mixer instead of a stand mixer. Both a hand mixer (sometimes called an electric mixer) and a stand mixer will get the job done. Just make sure to beat the butter and granulated sugar until they’re light and fluffy, whether you’re using a hand or stand mixer. The only difference is that you’ll need to hold the hand mixer while mixing, whereas the stand mixer allows you to be more hands-free.
Other Recipes You’ll Love
How to make a Honey Lavender Iced Latte at home
Pumpkin Spice Cupcakes with Cinnamon Buttercream
Sourdough Baked Pumpkin Donuts
Pecan Praline Cheesecake Recipe with Cinnamon Whipped Cream
Lavender Vanilla Cupcakes with Honey Lavender Buttercream
Ingredients
Homemade Honey Lavender Syrup:
- 1 cup honey
- 1 cup water
- 2 tbsp culinary lavender
Lavender vanilla cupcake Ingredients
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 12 tbsp butter
- 1/4 cup milk
- 1/4 cup sour cream
- 2 eggs
- 2 tsp vanilla
- 1/4 cup honey lavender syrup recipe included
Honey Lavender Buttercream Ingredients:
- 1 cups unsalted butter
- 2 1/2 cups confectioners’ sugar
- 1/8 teaspoon salt
- 3-4 tablespoons honey lavender syrup
- few drops purple food coloring optional
Instructions
How to make Homemade Lavender Syrup
- In a small saucepan, combine honey, dried culinary lavender, and 1 cup of water.
- Simmer over medium low heat until the honey dissolves.
- Let the syrup sit for 20–40 minutes to infuse the lavender flavor.
- Using a fine mesh strainer, Strain out the lavender flowers and store syrup in a small glass jar in the fridge.
How to make Lavendar Vanilla Cupcakes
- Preheat the oven to 350°F
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter at a high speed, and then mix in the sugar. Then beat in the eggs, milk, and sour cream
- Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture.
- Lastly, add the vanilla extract and honey lavender syrup.
- Fill your liners 2/3 full and bake for 15-17 minutes.
To make honey lavender buttercream:
- Beat the softened butter for 3 minutes.
- Sift in the confectioners’ sugar, then add the honey lavender syrup, and salt.
- Beat for another 2-3 minutes, until light and fluffy.
- Add a small amount of purple gel food coloring to make it light purple if desired.
- Transfer the frosting to a piping bag and use a piping tip to frost each cupcake
Leave a Reply