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Perfect Honey Lavender Cupcakes Recipe with Easy Violet Butterfly Pea Frosting

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Delicate honey lavender cupcakes paired with a stunning violet butterfly pea frosting, offering a floral and sweet treat perfect for celebrations or everyday indulgence.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ⅔ cup (140g) honey
  • 2 large eggs, room temperature
  • ¾ cup (180ml) whole milk, warmed slightly
  • 1 tsp pure vanilla extract
  • 2 tsp dried culinary lavender buds
  • 1 cup (240ml) heavy cream
  • 1 tbsp dried butterfly pea flowers
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp lemon juice
  • Optional: a few drops of vanilla extract for frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Steep the lavender: combine dried culinary lavender buds with warmed milk (around 110°F or 43°C) and let sit for 10 minutes. Strain to remove buds.
  3. Sift together flour, baking powder, baking soda, and salt in a large bowl.
  4. Beat softened butter and honey together on medium speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, fully incorporating each before adding the next, then add vanilla extract.
  6. Alternately add flour mixture and lavender-infused milk to the butter mixture in three additions, starting and ending with dry ingredients. Mix gently.
  7. Spoon batter evenly into liners, about ⅔ full.
  8. Bake for 18-22 minutes until a toothpick inserted comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare frosting: steep dried butterfly pea flowers in ¼ cup boiling water for 5 minutes, strain and cool.
  11. Beat softened butter until creamy, gradually add powdered sugar alternating with lemon juice and cooled butterfly pea tea. Beat until light and fluffy. Add vanilla extract if desired.
  12. Frost cooled cupcakes using a piping bag or spatula. Garnish with dried lavender buds or edible flowers if desired.

Notes

Warm milk slightly before steeping lavender to avoid bitterness. Fold ingredients gently to prevent dense cupcakes. Start frosting while cupcakes cool to save time. Frosting color brightens with lemon juice. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. Butterfly pea flowers can be replaced with natural purple food coloring.

Nutrition

Keywords: honey lavender cupcakes, butterfly pea frosting, floral cupcakes, easy cupcake recipe, spring dessert, violet frosting

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