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lavender vanilla cupcakes

Lavender Vanilla Cupcakes with Honey Lavender Buttercream

by Sylvia Hofer
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.
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Prep Time 40 minutes
Cook Time 17 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 16
Calories 424 kcal

Equipment

  • 1 Small saucepan
  • 1 mesh strainer
  • 1 small glass jar
  • 1 Medium bowl
  • 1 Stand mixer
  • 1 piping bag

Ingredients
  

Homemade Honey Lavender Syrup:

  • 1 cup honey
  • 1 cup water
  • 2 tbsp culinary lavender

Lavender vanilla cupcake Ingredients

  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • 12 tablespoon butter
  • ¼ cup milk
  • ¼ cup sour cream
  • 2 eggs
  • 2 teaspoon vanilla
  • ¼ cup honey lavender syrup recipe included

Honey Lavender Buttercream Ingredients:

  • 1 cups unsalted butter
  • 2 ½ cups confectioners' sugar
  • ⅛ 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 ⅔ 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

Notes

  • Watch the bake time. Overbaking can dry them out; check early and remove once a toothpick comes out mostly clean.
  • Cool completely before frosting. This keeps the buttercream from melting and helps it hold its shape.

Nutrition

Calories: 424kcalCarbohydrates: 58gProtein: 2gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 76mgSodium: 210mgPotassium: 49mgFiber: 0.4gSugar: 49gVitamin A: 675IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
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