Lavender Cupcakes: the effortless recipe for fragrant baked treats

Baking up a batch of lavender cupcakes is a fabulous way to use this beautifully-scented herb in your cooking. These fluffy cupcakes are laced with lavender and topped with an eye-catching purple buttercream frosting.

The delicate floral flavor of these lavender cupcakes makes them a gorgeous dessert to serve during spring and summer, especially washed down with a glass of lemonade. They're perfect for brunches, picnics, or as a treat with tea in the afternoon.

Tips for Making Lavender Cupcakes

Use room-temperature ingredients for your cupcakes.

Don't overmix the batter. If you do, your cupcakes will be dense and heavy instead of fluffy and light.

Your cupcakes are done baking when a toothpick inserted into the center comes out clean and crumb-free.

Use gluten-free flour to make gluten-free lavender cupcakes.

If the buttercream is too thick, add more milk. If it's too thin, add more powdered sugar.

Add extra flavorings to your lavender cupcakes. Lemon or orange zest, almond essence, vanilla essence, or dried rose petals would make lovely additions.

How to Store Lavender Cupcakes

Keep your cupcakes in an airtight container at room temperature for up to one day, or store them in the fridge for up to four days.

How to Make Lavender Cupcakes

For the cupcakes

Preheat your oven to 350F. Line a muffin tin with cupcake liners.

Combine butter, egg whites, and milk in a bowl. Set aside.

In a second bowl, whisk the flour, sugar, baking powder, lavender, and salt to combine.

Pour the flour mixture into the butter mixture.

Mix until smooth.

Fill each cupcake liner to about 2/3 full.

Bake for 12 to 18 minutes, then remove the tin from the oven.

Remove the treats and leave the cupcakes to cool completely.

For the buttercream

Mix butter, powdered sugar, and milk with an electric mixer to form stiff peaks. Beat in food coloring, then stir in honey. Transfer the buttercream to a piping bag.

Decorate the tops of each cupcake with the buttercream.

Garnish with dried lavender.

Serve and enjoy!