Okay, let’s talk cupcakes—but not just any cupcakes. These Vanilla Lavender Cupcakes are like a soft, fragrant hug in dessert form. They’re floral, sweet, and completely enchanting. And that honey buttercream? Don’t even get me started. It’s silky, rich, and just the right amount of sweet. Perfect for when you want to impress a crowd or just treat yourself to something special. Trust me, these cupcakes are the kind of magic that makes people close their eyes after the first bite.
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Why You’ll Love Vanilla Lavender Cupcakes with Honey Buttercream
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for tea parties, brunches, birthdays, or a cozy night in. These cupcakes fit right in anywhere, and they’re just as fun to make as they are to eat.
Budget-Friendly: You probably have most of the ingredients already, and lavender is surprisingly affordable (and a little goes a long way!).
Quick and Easy: Don’t be fooled by the elegant flavor combo—this recipe is super beginner-friendly. If you can mix and pour, you can make these.
Customizable: Want a stronger lavender flavor? Steep the buds longer. Prefer a citrusy touch? Add a bit of lemon zest. You’re in control.
Crowd-Pleasing: These cupcakes are conversation starters. They’re unique, pretty, and people always ask for the recipe.
Ingredients in Vanilla Lavender Cupcakes with Honey Buttercream
Here’s the beauty of this recipe—it uses simple ingredients, but the result feels like a fancy bakery treat. Let’s take a peek:
All-Purpose Flour: The base of any good cupcake—gives them structure and softness.
Granulated Sugar: Adds sweetness and helps with moisture and browning.
Baking Powder: Lifts the batter for that beautiful fluffy rise.
Salt: Just a pinch enhances all the other flavors.
Butter: Rich, creamy, and the backbone of both the cupcakes and that dreamy buttercream.
Eggs: Help bind everything and give the cupcakes a tender crumb.
Vanilla Extract: Adds warmth and depth—pure vanilla is always worth it here.
Dried Culinary Lavender: The star floral note that gives these cupcakes their delicate, fragrant charm.
Milk: Keeps the texture light and moist. Whole milk works best, but you can sub with your favorite.
Honey: Used in the buttercream for that natural, mellow sweetness that pairs beautifully with lavender.
Powdered Sugar: Helps make the buttercream smooth and fluffy.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F. This ensures even baking and gives your cupcakes that perfect rise.
Combine Ingredients: In a bowl, whisk together the flour, baking powder, salt, and dried lavender. In another bowl, cream the butter and sugar until light and fluffy, then mix in the eggs and vanilla. Add the dry ingredients alternately with milk until smooth. Don’t overmix—just until everything is combined.
Prepare Your Cooking Vessel: Line a cupcake pan with paper liners. This helps the cupcakes bake evenly and makes cleanup super easy.
Assemble the Dish: Scoop the batter evenly into the liners—about 2/3 full for each. This helps ensure a consistent rise and shape.
Cook to Perfection: Bake for 18–22 minutes, or until a toothpick comes out clean. Don’t overbake! Let cool in the pan for a few minutes before transferring to a wire rack.
Finishing Touches: While the cupcakes cool, make your buttercream. Beat softened butter until creamy, then add honey and gradually mix in powdered sugar until fluffy. If it’s too thick, a splash of milk helps.
Serve and Enjoy: Once cooled, frost your cupcakes generously and garnish with a few lavender buds if you’re feeling fancy. Then take a bite and try not to melt into a puddle of joy.
Nutrition Facts
Servings: 12
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Vanilla Lavender Cupcakes
These cupcakes are as versatile in presentation as they are in flavor:
Fresh Salads: Serve alongside a fresh fruit salad for brunch.
Crusty Bread: Okay, maybe not for this one—but a lavender lemonade or tea is chef’s kiss perfect here.
Creamy Accompaniments: A dollop of whipped cream or mascarpone on the side turns this into a plated dessert.
Vegetable Sides: Not this time—but edible flowers or herbs like mint make a beautiful garnish.
As a Standalone: Honestly, these don’t need anything. Just a plate, a napkin, and a moment of bliss.
For presentation, serve on a pretty cake stand or platter and sprinkle a few extra lavender buds over the top. Your guests will swoon.
Additional Tips
Prep Ahead: You can make the cupcakes a day ahead—just store them unfrosted in an airtight container.
Spice It Up: Add a little lemon zest or a hint of almond extract for a new twist.
Dietary Adjustments: Use dairy-free butter and plant milk for a dairy-free version.
Storage Tips: Store frosted cupcakes in the fridge for up to 3 days. Let come to room temp before serving.
Double the Batch: These freeze great! Just wrap tightly and freeze before frosting. Thaw, frost, and enjoy later.
FAQ Section
Q1: Can I use fresh lavender instead of dried?
A1: Yes! Just use a bit more—about 1.5 times the amount of dried. Make sure it’s culinary grade.
Q2: Can I make these cupcakes gluten-free?
A2: Totally. Use a 1:1 gluten-free flour blend for best results.
Q3: How do I keep the buttercream from being too sweet?
A3: Add a pinch of salt and a splash of lemon juice to balance it out.
Q4: Can I use lavender extract?
A4: Yes, but use it sparingly—just a drop or two. It’s potent!
Q5: Can I make this recipe vegan?
A5: Yes! Use flax eggs, plant-based butter, and milk alternatives.
Q6: Can I freeze frosted cupcakes?
A6: You can, but they’re best frozen unfrosted. Frost after thawing for the best texture.
Q7: How do I get that perfect swirl on top?
A7: Use a piping bag with a star tip. Practice makes perfect!
Q8: Can I infuse the milk with lavender instead?
A8: Great idea! Warm the milk, steep the lavender, strain, and cool before using.
Q9: What if I don’t like lavender?
A9: Try rose, orange blossom, or even chai spices for a twist.
Q10: Can I make this as a cake instead of cupcakes?
A10: Absolutely. Use a 9-inch round pan and adjust the baking time to about 30–35 minutes.
Final Thoughts
There’s something incredibly special about combining floral and sweet flavors—it feels elegant and a little whimsical, like a tea party in dessert form. These Vanilla Lavender Cupcakes with Honey Buttercream are proof that baking doesn’t need to be complicated to be show-stopping. So go ahead, gather your ingredients, and let your kitchen smell like a dreamy garden. You’ve got this—and trust me, everyone will be asking for seconds.
Print
Vanilla Lavender Cupcakes with Honey Buttercream
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These lavender cupcakes are delicate, fluffy, and infused with fragrant lavender, topped with a creamy honey buttercream frosting. A perfect balance of floral and sweet flavors in every bite.
Ingredients
- 2 teaspoons dried edible lavender
- 3/4 cup milk (any kind)
- 1 2/3 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large egg whites (room temperature)
- 1/4 cup Greek yogurt or sour cream (room temperature)
- 2 teaspoons vanilla extract
- 1/8 teaspoon lavender extract (optional)
- 1/2 vanilla bean (sliced in half and seeds scraped out)
- Honey Buttercream Frosting:
- 1 cup unsalted butter (room temperature)
- 3–4 cups powdered sugar
- 1/4 cup heavy cream
- 3 tablespoons honey
- 1 teaspoon lemon zest
- Pinch of salt to taste
- Very small drop of purple gel food color (optional)
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 12 cupcake liners.
- Blend lavender and milk in a blender for a few seconds until the lavender is broken into small bits.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat butter and sugar on high speed for 2 minutes until light and fluffy. Add egg whites, vanilla extract, lavender extract, and vanilla beans. Beat on medium-high for at least 2 minutes until smooth and combined. Add Greek yogurt or sour cream and scrape down the bowl.
- With the mixer on low, gradually add the dry ingredients, followed by the lavender milk, mixing until just combined.
- Fill each cupcake liner 2/3 full and bake for 18-22 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- For the frosting, beat room temperature butter in a large bowl for 3 minutes until smooth. Sift in powdered sugar, then add heavy cream, honey, lemon zest, salt, and food coloring (if using). Beat for 3 more minutes until smooth and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with additional lavender or edible flowers if desired.
Notes
- For a stronger lavender flavor, increase the amount of dried lavender.
- Store cupcakes in an airtight container to keep the frosting fresh.
- For a more vibrant purple color, use more purple gel food color.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg