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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.

Multiple frosted cupcakes are presented on a marble surface.
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Everyone take one deep, relaxing breath – winter is over! Well, for more of us it is, anyways. Although lately it seems like Spring is having a tough time truly shining in the DC area. It has been cold and dreary. April showers bring May flowers…I hope that holds true!

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.

Several frosted cupcakes are topped with dried lavender.

What You’ll Need:

For the cupcakes, you’ll need:

  • Milk – I use whole milk, but any milk should get the job done.
  • Dried Lavender – Only use culinary grade lavender!
  • Flour – Measure the all-purpose flour with care to avoid dry cupcakes.
  • Sugar – Plain white sugar is all you need to create the perfect level of sweetness.
  • Baking Powder – This helps the cupcakes rise and stay fluffy.
  • Oil – Vegetable oil adds moisture to the batter.
  • Eggs – I like to use organic eggs when I can!
  • Vanilla Extract – Use pure vanilla extract, not imitation.

Here’s what you’ll need for the honey buttercream:

  • Butter – It needs to be unsalted and softened.
  • Honey – It’s imperative to use a good quality honey that’s rich in golden color and real honey flavor. If you can buy some from a local farmer’s market, do so! That way, your frosting has real honey flavor. I recommend a really flavorful wildflower honey if you have one on hand.
  • Powdered Sugar – Don’t substitute this with any other type of sugar.
  • Vanilla Extract
A cupcake has been bitten into, revealing a cooked center.

How to Make Honey Lavender Cupcakes

For more detailed instructions, scroll to the bottom of this post.

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!

Honey is being drizzled onto a frosted cupcake.

Common Questions:

How long will honey lavender cupcakes stay fresh? In an airtight container at room temperature, these cupcakes will stay fresh for about 2-3 days.

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!

Honey has been drizzled onto a frosted cupcake.

Serve these treats at your tea party, too!

Orange Scones

Stunning Lemon Tart

Raspberry Olive Oil Cake

Stone Fruit and Blackberry Galette

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5 from 1 vote

Honey Lavender Cupcakes

Soft, spongy cupcakes made with aromatic dried lavender are topped with homemade honey buttercream.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes


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


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.
  • In a large bowl, whisk together the flour, sugar, and baking powder.
  • Next, add the infused milk, vegetable oil, eggs, and vanilla. Whisk just until combined– you don’t want to overmix.
  • 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.
  • 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.
  • With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the 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.


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. 
Additionally — I garnish the cupcakes with dried lavender in the photos but I do not serve them this way! Eating dried lavender is very unpleasant.


Serving: 1cupcake, Calories: 317kcal, Carbohydrates: 58g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 52mg, Potassium: 50mg, Fiber: 1g, Sugar: 45g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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