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Fluffy Lemon Lavender Cupcakes with Easy Honey Buttercream Frosting

lemon lavender cupcakes - featured image
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Light, airy lemon lavender cupcakes topped with a silky honey buttercream frosting, perfect for special occasions or a delightful treat any day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • ¾ cup (180ml) whole milk, at room temperature
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried culinary lavender buds
  • 1 teaspoon vanilla extract
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (85g) honey
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, salt, and dried lavender buds. Set aside.
  3. Using a mixer, beat ½ cup softened butter with granulated sugar until light and fluffy, about 5-7 minutes.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. In a separate bowl, combine milk, lemon juice, and lemon zest.
  6. Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  7. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  8. Bake for 18-20 minutes until tops are golden and a toothpick inserted comes out clean.
  9. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar on low speed.
  11. Add honey, heavy cream, vanilla extract, and salt. Beat on high until light and fluffy, about 3-5 minutes. Adjust consistency if needed.
  12. Frost cooled cupcakes using a piping bag or knife. Optionally, garnish with lavender buds or lemon zest.

Notes

Do not overmix batter to keep cupcakes tender. Use room temperature ingredients for best texture. Use culinary-grade lavender to avoid bitterness. Frost cupcakes only when completely cooled to prevent melting. Honey adds moisture and floral sweetness to frosting; milder honey varieties recommended.

Nutrition

Keywords: lemon cupcakes, lavender cupcakes, honey buttercream, floral cupcakes, easy cupcakes, spring dessert, homemade frosting

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