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Spring is officially here, and there’s no better way to celebrate than with a batch of Honey Lavender Cupcakes! Soft, spongy cupcakes made with aromatic dried lavender are topped with homemade honey buttercream.
These lavender cupcakes topped with honey buttercream are exactly what I imagine would be served at an upscale garden tea party in early 1800’s London. They’re floral, made from scratch, and just scream “tea party!” When you enjoy these cupcakes, you can transform your kitchen table into a proper high tea spread fit for a post-promenade refreshment.
The lavender flavor in the cupcakes is created by real dried lavender. It creates a light floral note both in taste and in aromatics, both of which create quite the pleasurable experience! Of course, we couldn’t top these springtime treats off with just any old buttercream, which is why it’s made with honey – to really emphasize the garden party experience.
Serve these lavender cupcakes alongside an aperol spritz and breakfast sliders made with copycat McDonald’s biscuits to complete your brunch spread!
How to Make Honey Lavender Cupcakes
- Cook the lavender. Heat the milk until steaming, then add the lavender. Steep for 15 minutes, then strain.
- Make the batter. Start by whisking the dry ingredients together, then whisk in all of the wet ingredients. Don’t over mix!
- Bake. Fill each prepared muffin tin with 1/4 cup of batter. Bake at 350°F for 15-17 minutes.
- Cool. Allow the cupcakes to cool on a wire cooling rack before frosting.
- Beat the butter. While the cupcakes cool, start making the buttercream by first beating the butter until light and fluffy.
- Add honey. Mix the honey into the butter on a low speed.
- Add final ingredients. Mix in the powdered sugar and vanilla. Beat until light and fluffy.
- Frost. Pipe the frosting onto each of your cooled cupcakes, and enjoy!
Can I eat dried lavender? If you buy culinary grade lavender, it’s safe to eat, but not very pleasant to chew on. I garnished my cupcakes with it just for the photos. The infused flavor is what you’re really after!
Storing Instructions
In an airtight container at room temperature, these cupcakes will stay fresh for about 2-3 days.
Honey Lavender Cupcakes
Equipment
Ingredients
For the Lavender Cupcakes:
- ½ cup (118 ml) whole milk
- 1 tablespoon dried lavender
- 1 ½ cups (188 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ½ cup (118 ml) vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Honey Buttercream:
- ½ cup (114 g) unsalted butter, softened
- ¼ cup (85 g) honey
- 2 ¼ cups (270 g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Lavender Cupcakes:
- Preheat the oven to 350 °F (177 °C) and line two muffin pans with paper liners.
- 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.½ cup (118 ml) whole milk, 1 tablespoon dried lavender
- In a large bowl, whisk together the flour, sugar, and baking powder.1 ½ cups (188 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 teaspoon baking powder
- Next, add the infused milk, vegetable oil, eggs, and vanilla. Whisk just until combined– you don’t want to overmix.½ cup (118 ml) vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter (or ⅔ of the way full).
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
For the Honey Buttercream:
- 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.½ cup (114 g) unsalted butter
- Next add the honey and mix on low speed until it has incorporated with the butter. Scrape down the sides of the bowl as needed.¼ cup (85 g) honey
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.2 ¼ cups (270 g) powdered sugar, 1 teaspoon pure vanilla extract
- 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.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost the cupcakes as desired and store any leftovers in an airtight container in the fridge for up to three days.
I made these for Easter and everyone loved them! Next time I’ll make a double batch.
I made a batch for Easter this weekend and I am blown away by how much I love them! I couldn’t resist trying one or two, hope there are still some left for tomorrow, they are irresistable!!
Wow! These are so delicious, the flavor is out of this world delicious!!!
The combination of honey and lavender were perfect for spring.