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Light purple cupcakes with a drizzle of honey on the frosting

Honey Lavender Cupcakes

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5 from 11 reviews

  • Author: Katie Stymiest
  • Total Time: 60 Minues
  • Yield: 8 Cupcakes 1x
  • Diet: Low Lactose


A small-batch recipe for fluffy and light honey lavender cupcakes. Naturally sweetened with creamed honey, these floral cupcakes topped with whipped honey lavender frosting make the perfect spring treat!



Lavender Milk

  • ½ cup dairy-free cup milk
  • 2 teaspoon dried lavender

 Honey Lavender Cupcakes

  • ¼ cup dairy-free salted butter, room temperature
  • ⅔ cup creamed honey
  • 1 egg white, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup dairy-free yogurt, room temperature
  • ¾ cup all-purpose flour *can sub gluten-free 1:1 baking blend
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup lavender milk

Honey Lavender Buttercream

  • ½ cup dairy-free salted butter, room temperature
  • 2 tablespoons creamed honey
  • 1½ cups icing sugar
  • ¼ teaspoon fine sea salt
  • 2 tablespoons lavender milk
  • Purple food coloring *optional


Lavender Milk

  1. In a small pot combine the milk and dried lavender and bring to a boil over high heat.
  2. Remove from the heat as soon as it starts to boil and allow the milk to cool to room temperature.
  3. Strain the lavender from the milk and discard the lavender. Set the lavender milk aside.

Honey Lavender Cupcakes

  1. Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
  2. In the bowl of a stand mixer with the whisk attachment, combine the butter and creamed honey and beat together on high until light and fluffy (approximately 5 minutes.)
  3. Add in the egg white, vanilla extract, and yogurt and mix on high for 1 minute.
  4. Add in the flour, baking powder, and salt and begin to mix on low.
  5. With the mixer on low, slowly pour in the lavender milk and mix until just combined. Be careful to not overmix the batter or it will cause the cupcakes to be gummy in texture.
  6. Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.

Honey Lavender Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and honey together on high for 5 minutes until light and fluffy.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Add in the lavender milk (and purple food color if using) and mix on low until combined.
  4. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
  5. Top the cupcakes with the frosting and enjoy. I used a Wilton 1M piping tip.
  6. Store leftover cupcakes in an airtight container in the fridge for up to 7 days.
  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Cupcake
  • Calories: 407
  • Sugar: 50 grams
  • Sodium: 334 Miligrams
  • Fat: 18 grams
  • Saturated Fat: 9 Grams
  • Unsaturated Fat: 8 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 60 Grams
  • Fiber: 0 Grams
  • Protein: 2 Grams
  • Cholesterol: 31 Miligrams