Lavender Cupcakes with Vanilla Bean Frosting


If you have not yet tried lavender cupcakes now is the time. I was hesitant to try these myself, because I’m so used to lavender simply being a scent for candles, body lotion and air fresheners so to mix that with food and make something with lavender seemed somewhat risky. I’m telling you these are unbelievably delicious!

lavender cupcakes with vanilla bean frosting.

I bought some dried lavender several months ago while I was at the Savory Spice Shop in California (awesome store by the way, you can buy stuff from them online too) and decided to get some lavender so I could see what it’s all about. It sat in my cupboard several months as I was waiting for fresh lavender to be in season so I could add some to the tops for garnish, but I simply couldn’t wait any longer for that. I’m so glad I finally made these cupcakes. I just created a basic yellow cupcake and blended in some honey, lavender and whole milk to compliment as well as mellow out the flavors from the lavender. I read somewhere soaking lavender in milk helps tone down the flavors (and I’d have to agree with this which is why I let the lavender and milk mixture rest while preparing the rest of the ingredients for the cupcakes).

These delicate and dainty cupcakes are perfect paired with the fluffy vanilla bean frosting, it makes them fancy with a gourmet touch. I colored my frosting with some pink and sky blue wilton gel colors (just because that’s what I had on hand), if you have violet and pink that would  work great too. Also, you may notice that I did garnish the tops of these with the dried lavender, I think I may prefer them more without that and like I said before I would use fresh lavender sprigs just to garnish them for looks (not eating) otherwise I would use white or purple sprinkles. Enjoy!


PS sorry for the shortage of pictures lately, I’m trying to get used to my new camera. It’s a whole new learning experience :).


Lavender Cupcakes with Vanilla Bean Frosting

Yield: 12 Cupcakes


  • 1/2 cup whole milk
  • 1 Tbsp dried edible lavender
  • 1 1/3 cups (158 g) cake flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter , softened
  • 1/2 cup + 2 Tbsp granulated sugar
  • 3 Tbsp honey
  • 2 large eggs
  • 1 tsp vanilla extract

Vanilla Bean Frosting

  • 1/2 cup salted butter*
  • 1/2 cup unsalted butter
  • seeds of 1 vanilla bean
  • 3 cups powdered sugar
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. In a food processor combine milk and lavender and pulse about 1 - 1 1/2 minutes until lavender is well chopped, scrapping down inside of processor once during processing. Pour into liquid measuring cup (be sure to scrape out all of milk and lavender from sides and lid), set aside and allow to rest.
  2. In a mixing bowl whisk together cake flour, baking powder and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with paddle attachment, whip butter and sugar on medium speed until pale and fluffy, about 4 minutes, occasionally scraping down sides of bowl. Blend in honey. Add eggs one at a time and mix just until combined after each addition. Stir in vanilla. Working in 3 separate batches beginning and ending with flour mixture, add dry ingredients alternating with milk mixture, mixing just until combined after each addition. Fill paper lined muffin cups 2/3 full and bake in preheated oven 19 - 21 minutes, until toothpick inserted into center comes out clean. Allow to cool several minutes in muffin tin before transferring to a wire rack to cool. Cool completely then frost with Vanilla Bean Frosting. Store in an airtight container.
  3. For the Vanilla Bean Frosting:
  4. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and vanilla bean seeds on medium-high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. Pipe or spread over cupcakes. For best results use the day prepared.
  5. *I recommend using a salted butter containing no more than 100 mg sodium per 1 Tbsp serving.
  6. Recipe Source: Cooking Classy


  • Heidi Medina: It’s funny. I was reading this and just started laughing because Savory Spice Shop is my favorite go-to spice shop here in Denver and my husband put dried lavender in my stocking for Christmas because he always is getting me new things to try out. I ran across your cupcakes on Pinterest, as I was looking for something to use the lavender. These are now on the list to make this week, thanks for sharing :) April 23, 2013 at 8:34am Reply

    • Jaclyn: The Savory Spice Shop is amazing, I wish I had one where I lived. I hope you love these cupcakes! Thanks for your comment Heidi! April 24, 2013 at 6:57pm Reply

  • Rosie @ Blueberry Kitchen: I’ve never tried lavender cupcakes – just lusted after them in photos! For some reason I’ve been hesitant to bake with it, but I think I really need to give it a go! Your cupcakes look divine, I love the look of your perfect frosting :) April 21, 2013 at 3:28pm Reply

    • Jaclyn: Thanks so much Rosie! I hope you do try lavender cupcakes soon, they are sooo good. Aw and mine are gone. April 25, 2013 at 6:56pm Reply

  • Curry and Comfort: I never worked with lavender before… but if they make anything look this beautiful… I must try. This is such a crisp, clean and beautiful photo. Your pictures still make me want to learn how to get there in my food photography. :) April 20, 2013 at 4:53pm Reply

    • Jaclyn: You are so nice! Thanks for your nice comment, I still need to learn how to get there in my food photography! I have so much to learn but thank you! April 25, 2013 at 6:50pm Reply

  • Kala: WOW, these look amazing! Does this recipe yield enough batter and frosting to make a four layer 6-inch cake? Thanks in advance! April 18, 2013 at 9:03am Reply

    • Jaclyn: You would probably need to double it for a four layer 6 inch. I’ve actually never made a 6 inch so I don’t know for sure, sorry! April 18, 2013 at 9:13am Reply

      • Kala: Okay! Thanks for your input. How many cupcakes does this recipe as is yield? April 25, 2013 at 12:25pm Reply

        • Jaclyn: Mine made 12 but they were barely spilling over the sides so you could probably do 13 or maybe even 14. April 25, 2013 at 7:45pm Reply

  • Jessica @ Portuguese Girl Cooks: These look so beautiful, and almost to good to eat! April 18, 2013 at 8:36am Reply

    • Jaclyn: Thanks Jessica :)! April 18, 2013 at 5:52pm Reply

  • sally @ sallys baking addiction: I’ve never baked with lavender before JAclyn. Like you were, I am hesitant! I only like it in candles and hand soap. :) But lately I’ve been seeing a few lemon/lavender recipes and now these cupcakes – You are intriguing me to try it! Love the tinted vanilla frosting as well. What new camera did you get? I just bought the canon 5d mark iii and this weekend will be my first testing it out! April 18, 2013 at 3:30am Reply

    • Jaclyn: Hey Sally! I got the 5d mark iii too and I got the 100 mm macro and the 24 – 70 mm lenses. I haven’t even gotten the 24 – 70 out because for the last week I’ve been trying to get the hang of the 100 macro and I love it! It is an awesome camera I just need to learn how to use it =). I’m sure you’ll love it. April 18, 2013 at 9:38am Reply

  • Chung-Ah | Damn Delicious: I’ve never tried lavender before but you totally sold me on it! April 18, 2013 at 1:23am Reply

  • Averie @ Averie Cooks: Just yesterday I got a book in the mail called Cooking with Flowers. It’s an amazing new release. Have barely looked thru it but the photography is stunning alone. This recipe would fit right in! Vanilla Bean Frosting. Wow. And the lavender. Yes! April 17, 2013 at 9:41pm Reply

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