Honey and Lavender Cupcakes

honey lavender cupcakes

And just like that, winter is over. I feel a sense of relief this time every year, like I’ve jumped a hurdle. While I’ve realised that there are things I do love about winter – buying new coats and scarves, seasonal fruit and vegetables, comfort food – I always look forward to spring when we can shed the coats and wear short sleeves again. Also around this time of year, I get a rush of inspiration from nature, and it makes me want to grow things and be outside. I remember that there is beauty in the simplest things, like a bunch of gorgeous lilac flowers, lavenders and sweet pea, which christened my Urban Outfitters bottle vases and really liven up my bedroom.


The lavender smelled so beautiful, like my Grandmother’s garden used to in spring. It reminded me that I had some dried lavender flowers that I’d picked up at Essential Ingredient. Add a little bit of honey you have the perfect combination for a sunny spring day. I based the cupcakes on a honey cake recipe, and added dried lavender and vanilla, with a delicious honey and cream cheese icing that complemented the flavours perfectly.

The cake was delicately flavoured with a subtle hint of lavender, which I prefer. Sometimes when people go overboard with flowers in food, the result can be reminiscent of Grandma’s soap, and not entirely pleasant. I think the honey and lavender flavours work amazingly together, and I can imagine the combination would also be lovely in ice cream form, perhaps served with a fruit pie or a chocolate cake.


Honey and Lavender Cupcakes
Makes 12
Adapted from Off the Shelf by Donna Hay

• 2/3 cup sugar
• ½ teaspoon dried lavender*
• 185g unsalted butter
• 3 tablespoons honey (floral varieties work beautifully)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups plain flour, sifted
• 1 teaspoon baking powder

Honey and Cream Cheese frosting
• 250g cream cheese, softened
• ¾ cup icing sugar, sifted
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Preheat the oven to 160°C (325°F). Place sugar and lavender in the bowl of a food processor and pulse until combined. In a large bowl, beat butter, lavender sugar and honey until light and creamy. Beat in the eggs, one at a time and then the vanilla extract.

Fold the flour and baking powder into the butter mixture. It should be moist/stiff but not wet. Spoon the batter into 12 x muffin papers and bake for 15-20 minutes or until a skewer comes out clean. Cool completely.

To make the cream cheese icing, place cream cheese, icing sugar and honey in the bowl of a stand mixer and mix until smooth and blended, scraping down the sides to incorporate all the ingredients. Add vanilla and beat until smooth. Use a palette knife to smooth icing onto cooled cupcakes and sprinkle with dried lavender flowers, if you like!

*Available from Essential Ingredient, David Jones Food Hall and other gourmet grocers.

11 Comments on “Honey and Lavender Cupcakes”

  1. Karen @ Citrus and Candy

    Oooh I love that plate!! And how pretty are those spoons? 😉

    I think it's scary that we're so familiar with each other's homewares LOL. But gorgeous gorgeous cupcakes Lisa. Lavender and honey works so well together x

  2. mademoiselle délicieuse

    I'm always thankful when the heaviness and lack of colour of winter are over. Everything is more colourful and smells so fresh in spring as, of course, does lavender – a wonderful combination with honey.

    (PS. Your plate is most definitely pink!)

  3. delicieux

    I love the combination of lavender and honey and these cupcakes look so delicious and would be so beautifully fragrant.

    I love the spoon too!

  4. niharika

    Hey, i made these cup cakes last night and they turned out delicious, but not as soft as i would have wanted, any suggestions to avoid this? i used artificial color to give the cream cheese frosting a lavender color. thanks for the recipie!

  5. Berlin Krebs

    Love this recipe! I made it once before, and want to make it for a friend…
    will the cupcakes and the frosting freeze well separately

    1. spicyblogcom

      Hi there, I think the cupcakes will freeze well but I’ve never tried to freeze cream cheese icing before.

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