Name: Lavender Honey Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups all-purpose flour (Can substitute with a 1:1 gluten-free blend.); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt (Reduce if using salted butter.); 2 teaspoons dried culinary lavender (Use culinary-grade lavender only.); 1/2 cup unsalted butter, softened (Use room-temperature for best creaming.); 1 cup granulated sugar; 2 large eggs; 1/2 cup honey (Choose mild-flavored honey for better floral notes.); 1/2 cup milk (Whole milk yields richer cupcakes; substitute with any preferred milk.); 1 teaspoon vanilla extract

I remember the first time I baked these lavender honey cupcakes — the kitchen smelled like late-summer bees and a floral meadow. They’re gentle, lightly sweet cupcakes where honey’s warmth meets a whisper of lavender. Perfect for afternoon tea, bridal showers, or when you want a pretty, crowd-pleasing treat without fuss. If you like floral desserts, this is a pared-back, reliable version you’ll reach for again and again — much like a honey-lavender cheesecake I adore for bigger gatherings: honey-lavender cheesecake recipe.

Why you’ll love this dish

These cupcakes are deceptively simple but feel special. The honey provides moistness and a complex sweetness that pairs beautifully with the floral lift from dried culinary lavender. They’re quick to mix, require no complicated techniques, and make a charming centerpiece for brunch, baby showers, or a thoughtful homemade gift.

“Light, fragrant, and never cloying — these cupcakes are delicate enough for tea but satisfying enough to crave the recipe.” — a guest at my last garden party

They’re also forgiving: the batter is straightforward, and you can easily scale it or tweak sweetness. If you want a cookie with the same flavor profile for a picnic instead, try these lavender honey crunch cookies for a crunchier take: lavender honey crunch cookies.

How this recipe comes together

Start by creaming butter and sugar to build a light, airy base. Add eggs one at a time so the batter emulsifies and holds air. Fold in honey and vanilla for flavor. Dry ingredients get whisked separately with lavender and baking powder, then combined with the wet ingredients in three additions alternating with milk — this keeps the batter smooth and prevents overmixing. Spoon into liners, bake about 18–20 minutes, cool, and frost if desired.

This short roadmap helps you move through the recipe confidently and know what to expect at each stage.

What you’ll need

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 cup honey
1/2 cup milk
2 teaspoons dried culinary lavender
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Notes and substitutions:

Flour: You can swap to a 1:1 gluten-free blend, but expect a slightly different crumb.
Butter: Use room-temperature unsalted butter for best creaming. Salted butter will work; reduce added salt slightly.
Milk: Whole milk yields a richer cupcake; use any milk you prefer.
Lavender: Use culinary-grade dried lavender only — garden lavender may be treated with pesticides. If you want a stronger floral note, briefly steep the lavender in warm milk, strain, and use that milk instead of plain milk. For a different dessert with similar flavors, see these honey-peach cream cheese cupcakes: honey peach cream cheese cupcakes.

Step-by-step instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition so the mixture doesn’t split.
Mix in the honey and vanilla until fully incorporated. The batter will look glossy.
In a separate bowl, whisk together the flour, baking powder, dried culinary lavender, and salt.
Add the dry ingredients to the wet in three parts, alternating with the milk (dry, milk, dry, milk, dry). Mix gently after each addition until just combined. Do not overmix.
Spoon the batter into the prepared liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Tip: If you enjoy honey in savory dishes as well, try the balance of sweet and savory in my favorite slow-cooked recipe: crockpot honey garlic chicken — it’s a different use of honey but shows how versatile the ingredient is.

Best ways to enjoy it

Serve these cupcakes at room temperature. They shine with a simple frosting — a light honey buttercream or whipped mascarpone — or even just a drizzle of warmed honey and a sprinkle of dried lavender buds for a rustic look. Pair with:

Earl Grey or chamomile tea for an afternoon treat.
A platter of fresh berries and lemon-thyme shortbread for brunch.
A savory cheese board: a mild goat cheese or ricotta dip contrasts beautifully with the cupcakes; pair it with a spicy honey element like this ricotta dip with hot honey for an interesting sweet-savory spread: ricotta dip with hot honey.

Storage and reheating tips

At room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days. Frosted cupcakes should be refrigerated.
In the refrigerator: Frosted cupcakes keep well for 3–4 days in a covered container. Bring to room temperature before serving for best flavor.
Freezing: Freeze unfrosted cupcakes (fully cooled) in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature.
Reheating: Warm a cupcake for 7–10 seconds in the microwave to take the chill off (avoid overheating as honey can become too runny). Always follow safe food-handling practices and discard cupcakes that smell off or show mold.

Pro chef tips

Use culinary lavender only: it’s specifically grown and processed for cooking.
Grind the lavender lightly in a mortar and pestle if you want smaller bits and a tamer floral burst — whole buds can create little crunchy floral pops.
To intensify the lavender without grittiness, steep the lavender in warmed milk for 10 minutes, then strain and use that milk. Reduce added milk slightly to compensate.
Cream butter and sugar long enough to incorporate air — this helps lift the cupcakes.
Fold dry into wet gently. Overmixing develops gluten and makes cupcakes dense.
Test with a toothpick at 18 minutes; ovens vary. A few moist crumbs are fine — baking longer dries them out.

Recipe variations

Lemon-lavender: Add 1 tablespoon lemon zest to the batter and top with lemon glaze.
Lavender honey buttercream: Replace some powdered sugar with 1–2 tablespoons honey for a silky finish.
Vegan: Use a vegan butter, 2 flax eggs (2 tbsp flax + 6 tbsp water), and a neutral plant milk. Be aware texture will vary.
Gluten-free: Swap to a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Extra floral: Make a lavender simple syrup (equal parts water and sugar, steep lavender) and brush lightly on warm cupcakes before frosting for intensified floral notes.

Your questions answered

Q: Can I use fresh lavender instead of dried?
A: Fresh lavender is much more aromatic and contains more moisture. If you use fresh, use about double the volume and finely chop. For consistent results, culinary dried lavender is recommended.

Q: Will the cupcakes taste strongly of lavender?
A: At 2 teaspoons dried lavender in this recipe, the flavor is a gentle floral note rather than overpowering. If you prefer subtler floral hints, reduce to 1 teaspoon or infuse the milk and strain out most solid bits.

Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for up to 24 hours; bring it to room temperature and give it a gentle stir before portioning and baking. Baking immediately typically yields slightly better rise.

Q: Which honey is best?
A: Mild-flavored honeys (clover, orange blossom) let the lavender shine. Strong, robust honeys (buckwheat) will add earthier notes. Choose based on the flavor balance you want.

Q: Can I pipe frosting on these cupcakes?
A: Yes. A stabilized buttercream, mascarpone whipped cream, or cream cheese frosting all pipe nicely. Chill the cupcakes slightly first for the cleanest piping results.

Conclusion

If you want more inspiration using honey and lavender in desserts, check out this honey lavender cupcakes take for different technique ideas from Barley & Sage’s honey lavender cupcakes. For another baker’s floral approach and frosting ideas, see the honey lavender cupcakes recipe at Caked by Katie’s honey lavender cupcakes.

Enjoy baking — these cupcakes are an easy way to make any afternoon feel special.