Honey Lavender Cupcakes with Honey Cream Cheese Frosting
Honey and lavender are perfect for spring baking.
Lavender is a flavor that people sometimes shy away from, but this recipe might change your mind about it.
It’s soft, a little unexpected, and when you pair it with honey, it turns into something really good. Not overly floral, not too sweet… just balanced in a way that feels a little elevated but still easy to make at home.
These honey lavender cupcakes are one of those recipes that look like they belong in a bakery case, but they’re actually very doable. The lavender is subtle, and the honey cream cheese frosting brings everything together.
They’re perfect for spring gatherings, baby showers, brunch, or just when you want to make something a little different.
Why You’ll Love These
Honey Lavender Cupcakes
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1-2 teaspoons culinary lavender finely ground
Honey Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons honey powder or 2–3 tbsp regular honey
- 1-2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
Prep the Lavender:
- If your lavender buds are large, give them a quick pulse in a food processor or crush them with a mortar and pestle.
The Cupcake Batter:
- Preheat oven to 350°F and line a muffin tin.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lavender. Set aside.
- In your mixer, beat butter until smooth. About 3-4 minutes.
- Add eggs, one at a time, then mix in vanilla.
- Add dry ingredients and milk, alternating, mixing until just combined.
- Don’t overmix!
- Prep your muffin tin with cupcake liners, and divide batter evenly into liners (about 3/4 full).
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let cool completely!
The Frosting:
- Beat cream cheese and butter until smooth and fluffy (about 5 minutes).
- Add honey powder and vanilla.
- Gradually add powdered sugar.
- Mix in cream until you reach your desired consistency.
- Beat for 2–3 minutes until light and fluffy.
Assembling the Cupcakes:
- Pipe or spread frosting onto cooled cupcakes. I love the look of an ice cream scoop of frosting on top!
Optional Toppings:
- light sprinkle of lavender
- drizzle of honey
- simple swirl frosting
Notes
Nutrition
Tips for the Best Lavender Cupcakes
Start light with lavender
You can always add more, but too much can taste soapy.
Use culinary lavender only
Not all lavender is food-safe.
This is the lavender I recommend using.
Don’t overmix the batter
Keeps cupcakes soft and tender.
Chill frosting slightly if too soft
Especially if your kitchen is warm.
My baking favorites:
Notes
If you’ve never baked with lavender before, this is a really good place to start.
It’s subtle. It’s not overwhelming. And once you taste it with the honey frosting, it just works.
If you make these honey lavender cupcakes, let me know how they turned out!
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