Lavender Cupcakes


Happy to present lavender cupcakes today. It has been way too long that I presented cupcakes. During these one and a half years I have only shown you guys three recipes, that’s crazy, three only! And since lavender has been on my bucket list forever, I decided to give it a shot this time. Lavender either in a cake or in a cupcake, that was my idea. So I used a basic vanilla cupcake recipe and added some lavender to it. Replaced some of the sugar with honey and added blueberries to the buttercream. May I present to you a summer symphony of lavender, honey, vanilla, and blueberries?

Lavendel-CupcakesJust as recap, these are the cupcake recipes so far on my blog: lemon cupcakes with lemon curd filling, the best chocolate cupcakes, and pumpkin cupcakes with caramel. Finally today I am going to present lavender cupcakes. Because you also need cupcakes in summer. Because I love the scent of lavender. Because cupcakes are perfect for any potluck, picnic or even beach. Please give these beauties a try, as stated this is a basic vanilla cupcake with lavender scent and some buttercream with blueberries, so yummy!

I love that you can prepare cupcakes a few days in advance. They are really easy to prepare. If kept in an airtight container, you can make them two days in advance, same holds true for the buttercream. I only recommend the cupcakes shortly before serving.

Lavendel-CupcakesI hope you are interested in making these wonderful cupcakes. If lavender, honey, and blueberries don’t call your name, I don’t know what is!Lavendel-CupcakesCredit: Vanilla Cupcakes slightly adapted from Bake to the roots, buttercream from The Tough Cookie

Lavender Cupcakes

Serves: 12 regular cupcakes
Cooking Time: 45min preparation +18min of baking


  • Cupcakes
  • 120 grams/milliliters of milk
  • 1 teaspoon of dry lavender
  • 90 grams of butter at room temperature
  • 70 grams of regular sugar
  • 30 grams of honey
  • 2 eggs, size L
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 130 grams of all-purpose flour
  • 60 grams of cornstarch
  • 3/4 teaspoon of baking powder

  • Buttercream
  • 100 grams of either fresh or frozen blueberries
  • 35 grams of all-purpose flour
  • 160 grams of white sugar
  • 240 grams/milliliters of milk
  • 220 grams of butter, at room temperature



For the cupcakes boil milk and add one teaspoon of lavender. Take off stove, cover and let steam for a few hours or overnight. It is also good to prepare the blueberries for the buttercream by boiling them until soft. Set aside.


Line 12 muffin tins with paper and preheat oven to 180 degrees Celsius.


Beat butter with sugar for a few minutes until fluffy, add the honey, mix well again. Add eggs, one at a time and the vanilla extract.


Strain milk and add the milk and remaining ingredients slowly, only mix until combined. Pour into muffin tins and bake for about 15-18min or inserted toothpick comes out clean.


For the buttercream mix together flour, sugar and milk in a pot. Heat up while stirring and let boil for about two to three minutes. It should thicken considerably. Let cool. If not using shortly after, place plastic wrap directly on it. Should be kept at room temperature.


Beat the butter for about five minutes or until lighter in color and add the cooled off flour mix, one tablespoon at a time. Then add the blueberries. Once everything is combined, beat for another minute.


Pipe buttercream on cupcakes, I used an M tip, you should be able to frost the cupcakes generously.


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