Let’s talk about a cupcake that feels like a warm spring afternoon wrapped in a soft, floral hug Vanilla Lavender Cupcakes with Honey Buttercream Frosting. These aren’t your average cupcakes. They’re elegant, aromatic, and just a little mysterious. The kind of treat that makes people pause mid-bite and say, “Wait, what is that flavor?” (in the best way possible).
This recipe was inspired by an old handwritten cookbook I found at a weekend flea market—full of delicate flavors and poetic little desserts that felt like they belonged in a sun-dappled cottage garden. Lavender, often seen in high-end bakeries or fancy tea blends, brings a soft floral note that balances beautifully with the rich vanilla. And that honey buttercream? Oh, trust me. It’s like a golden cloud of sweetness—smooth, lightly floral, and impossibly creamy.
If you’re looking for something to impress guests, treat yourself, or just elevate your baking game with something a little unexpected, this one’s a game-changer.
Why You’ll Love Vanilla Lavender Cupcakes with Honey Buttercream Frosting
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy afternoon tea, celebrating a birthday, or just because it’s Tuesday and you deserve something delightful, these cupcakes are little bites of joy that feel as special as they taste.
Is this Vanilla Lavender Cupcake for you? Let’s see. Vanilla Lavender Cupcakes are…
- Light, floral, and flavorful – the lavender adds a subtle, elegant twist to a classic vanilla base.
- Perfectly sweet and dreamy – the honey buttercream is soft, creamy, and not overly sugary.
- Aesthetic and aromatic – they smell like a meadow and look like they belong on a Pinterest board.
- Great for gatherings – these cupcakes are always a conversation starter.
- Easy to customize – swap out ingredients or adjust the lavender level to suit your taste.
Quick Tip: Don’t overdo the lavender—it should whisper, not shout. A little goes a long way!
Ingredients in Vanilla Lavender Cupcakes with Honey Buttercream Frosting
Here’s the magic of these cupcakes—they strike the perfect balance between delicate and decadent. Let’s break it down:
All-Purpose Flour: The structure of your cupcakes. It creates that tender, soft crumb we all crave.
Baking Powder & Baking Soda: The leavening duo that gives your cupcakes their light, fluffy lift.
Unsalted Butter: Richness and flavor—make sure it’s softened for smooth blending.
Granulated Sugar: Adds sweetness and helps create that perfect cupcake texture.
Eggs: The binding element that also adds moisture and richness.
Whole Milk: Keeps the batter moist and smooth. Room temperature is best for even mixing.
Pure Vanilla Extract: Rounds out the floral notes with a warm, comforting flavor.
Dried Culinary Lavender: The floral star of the show—infuse it or grind it slightly for a subtle, fragrant kick.
Honey: Used in the buttercream for a natural sweetness with depth and floral undertones.
Powdered Sugar: The foundation of a creamy, dreamy frosting.
Heavy Cream: Adds richness and helps whip your buttercream into the smoothest swirl.
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 the right rise and texture.
Combine Ingredients:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Then add the eggs, one at a time, followed by vanilla extract and lavender. Mix just until combined—don’t overbeat!
Prepare Your Cooking Vessel:
Line a cupcake tin with paper liners. This not only makes cleanup easier but gives your cupcakes a bakery-style presentation.
Assemble the Dish:
Divide the batter evenly among the liners—about 2/3 full. Use an ice cream scoop for even portions and fewer drips.
Cook to Perfection:
Bake for 18–22 minutes or until a toothpick comes out clean. The tops should spring back slightly when touched. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Finishing Touches:
While the cupcakes cool, whip up the honey buttercream. Beat the butter until creamy, add honey, then slowly incorporate powdered sugar and heavy cream until the frosting is smooth and fluffy.
Serve and Enjoy:
Once cooled, frost your cupcakes generously with the honey buttercream. Garnish with a tiny pinch of lavender or a drizzle of honey, and enjoy with a cup of tea or chilled glass of milk.
How to Serve Vanilla Lavender Cupcakes with Honey Buttercream Frosting?
Fresh Salads: A light cucumber or arugula salad pairs surprisingly well as a refreshing side during brunches.
Crusty Bread: Okay, not with cupcakes—but maybe serve alongside a charcuterie board if you’re hosting a garden party!
Creamy Accompaniments: These cupcakes are the creamy accompaniment! But pair them with lavender or chamomile tea for the full cozy experience.
Vegetable Sides: More relevant for your main dish—these cupcakes shine solo or with other dainty desserts.
As a Standalone: Definitely. A soft pastel napkin, a sprinkle of edible flowers, and you’re ready to impress.
Presentation matters too! Try serving on a vintage cake stand or with a floral plate for that extra whimsical touch.
Nutrition Information (Per Serving)
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
Additional Tips
Prep Ahead: You can make the cupcakes a day ahead and store them (unfrosted) in an airtight container.
Spice It Up: Add a hint of lemon zest for a citrusy twist—it pairs beautifully with lavender.
Dietary Adjustments: Use a dairy-free butter and milk alternative to make these cupcakes vegan-friendly.
Storage Tips: Store frosted cupcakes in the fridge for up to 3 days. Let them come to room temperature before serving for best flavor.
Double the Batch: Hosting a shower or party? Double it—you’ll be glad you did. These go fast!
Tips & Variations / Quick Tips:
- Use culinary-grade lavender only. Not all lavender is food-safe!
- Steep the lavender in milk beforehand for a subtler, infused flavor.
- Don’t overmix the batter—it keeps the cupcakes tender.
- Try orange blossom honey in the frosting for a more floral note.
- Top with edible flowers for a truly stunning presentation.
Ingredient Swaps
- Butter: Use plant-based butter for dairy-free.
- Milk: Oat or almond milk works well as a non-dairy sub.
- Honey: Maple syrup gives a slightly deeper sweetness.
- Eggs: Try flax eggs if baking vegan.
FAQ Section
Q1: Can I substitute lavender with another flavor?
A1: Absolutely! Try chamomile or even a touch of Earl Grey tea leaves for a similar floral vibe.
Q2: Can I make this dish ahead of time?
A2: Yes! Bake the cupcakes the day before, and frost them the day of for ultimate freshness.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Bring to room temp before enjoying.
Q4: Can I freeze this dish?
A4: Yes, the unfrosted cupcakes freeze well. Wrap tightly and store up to 2 months. Thaw overnight in the fridge.
Q5: What’s the best way to reheat this dish?
A5: Cupcakes are best at room temp—no reheating needed! But a 10-second microwave zap brings out the softness if chilled.
Q6: Can I double the recipe?
A6: For sure. This recipe scales beautifully—just double all ingredients and divide evenly among pans.
And there you have it, friend—your new favorite floral treat. Whether you’re serving these at a baby shower, baking them with your kids, or sneaking one for a midnight snack (no judgment!), Vanilla Lavender Cupcakes with Honey Buttercream Frosting are a soft, sweet indulgence you won’t forget.
Vanilla Lavender Cupcakes with Honey Buttercream Frosting
Ingredients
- For Lavender Cupcakes:
- 2 tsp dried edible lavender Note 1
- ¾ cup milk any kind
- 1 ⅔ cups cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large egg whites room temperature
- ¼ cup Greek yogurt or sour cream room temperature
- 2 tsp vanilla extract
- ⅛ tsp lavender extract optional
- ½ vanilla bean sliced in half with seeds scraped out
- For Honey Buttercream Frosting:
- 1 cup 2 sticks unsalted butter, room temperature
- 3 –4 cups powdered sugar
- ¼ cup heavy cream
- 3 Tbsp honey
- 1 tsp lemon zest
- Pinch of salt to taste
- Very small drop of purple gel food color optional
Instructions
- Preheat Oven & Prep Pan:
- Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners.
- Infuse Lavender Milk:
- Place the lavender and milk in a blender and pulse to blend the lavender into small bits.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar:
- In a stand mixer with the paddle attachment, or using an electric mixer, beat the butter and sugar on high for 2 minutes until light and fluffy. Add egg whites, vanilla extract, lavender extract, and vanilla bean seeds. Beat for 2 minutes until smooth. Add Greek yogurt or sour cream and mix well.
- Combine Dry Ingredients & Lavender Milk:
- Gradually add the dry ingredients with the mixer running on low speed until just incorporated. Slowly pour in the lavender-infused milk until combined.
- Bake Cupcakes:
- Fill each muffin cup about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- Prepare Honey Buttercream:
- Beat room-temperature butter for about 3 minutes until smooth. Sift in powdered sugar, then add heavy cream, honey, lemon zest, and salt. Beat for another 3 minutes until the frosting is fluffy and smooth. Add optional purple food coloring for a pop of color.
- Frost Cupcakes:
- Pipe the honey buttercream frosting onto cooled cupcakes using a piping bag or plastic bag with the tip cut off. Garnish with additional lavender or edible flowers if desired.
Notes
- You can substitute lavender extract for fresh lavender if preferred, though be mindful of the strength.
- The cupcakes can be made ahead of time and stored in an airtight container for up to 3 days.
- If you want a stronger lavender flavor, steep the dried lavender in the milk before blending.
