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Honey Lemon Lavendar Cupcakes

by Nick Makrides
Honey Lemon Lavendar Cupcakes

I mean, these just look pretty, but honey lemon lavender is one of those classic flavour combos you just have to try!

Honey, lavender flavoured vanilla cupcakes with honey buttercream and dried lavender sprinkled on top.

Honey Lemon Lavendar Cupcakes

Honey Lemon Lavendar Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 cup honey
  • 2 drops purple food dye
  • 1/2 cup lavender buds + extra to sprinkle


  • 1 batch fluffy vanilla buttercream frosting
  • 1 drop yellow food gel
  • Zest of two lemons + Juice



  • Add yellow food dye, lemon juice and lemon zest to frosting and mix until well combined.


  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, lavender buds, purple food gel, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • Core the centre of each cupcake and fill with honey.
  • Fit the end of a piping bag with a Wilton 6B piping tip and frosting a swirl. Finish off with a sprinkle of lavender buds.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 228kcal
Carbonhydrates: 31g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 141mg
Potassium : 39mg
Fiber: 1g
Sugar : 14g
Vitamin A: 169IU
Vitamin C: 1mg
Calcium: 51mg
Iron: 1mg
Nutrition Disclosure

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