How to Make Lavender Cupcakes

One Methods:Making the icing (frosting)

Lavender has been used for culinary purposes throughout human history and lavender cupcakes are a delicious addition to any tea party or special event, such as a children's fairy party.

Just be aware that this recipe requires overnight infusion, to achieve the most fragrant flavour from the lavender. And if you're using your own lavender flowers, they'll need a brief preparation prior to use, unless you've already purchased culinary ready ones.



  • 120ml / 4 fl oz whole milk (not fat reduced)
  • 3 tablespoons edible dried lavender flowers (if using your own, use fresh but remove blossoms from the stems, being sure to discard green or brown bits that might still be attached)
  • 120g / 4.2 oz plain (all-purpose) flour
  • 140g / 4.9 oz caster sugar (superfine sugar)
  • 2 teaspoons baking powder
  • 40g / 1.4 oz butter
  • 1 large egg

Lavender icing (frosting):

  • 12ml / 0.405 fl oz whole milk (not fat-reduced)
  • 1 tablespoon dried edible lavender flowers (see above)
  • 250g /8.8 oz icing sugar (powdered sugar or confectioners sugar)
  • 80g / 2.8 oz butter


  1. Image titled Make Lavender Cupcakes Step 1
    Put the milk and dried lavender flowers into a jug. Cover and refrigerate overnight. This will form part of the cupcake mixture.
    • Do the same with the icing sugar (frosting), milk and lavender, only in a separate jug. This will form part of the icing (frosting) mixture.
  2. Image titled Make Lavender Cupcakes Step 2
    Preheat the oven to Gas Mark 3, 325ºF or 162ºC.
  3. Image titled Make Lavender Cupcakes Step 3
    Mix together the flour, sugar, baking powder and butter. Combine well until the mixture becomes smooth and all ingredients are smooth.
  4. Image titled Make Lavender Cupcakes Step 4
    Strain the lavender infused milk (for the cupcake) and throw away the flower buds. Pour into the flour mixture along with the egg and beat until well combined.
  5. Image titled Make Lavender Cupcakes Step 5
    Spoon the mixture evenly into the paper cases (cupcake liners) until each case is two-thirds full. Place into the oven and bake for 20-25 minutes roughly. They are ready when a knife inserted in the centre of a cupcake comes out clean.
    • Allow to cool on a wire cooling tack after removing from the oven using oven mitts.

Making the icing (frosting)

  1. Image titled Make Lavender Cupcakes Step 6
    Beat together the icing sugar and butter until there are no lumps.
    • You can add a few drops of purple food colouring into the frosting mixture to make it seem more like lavender.
  2. Image titled Make Lavender Cupcakes Step 7
    Strain the lavender infused milk, throw away the leaves and add this to the icing mixture. Beat until the mixture is light and fluffy.
  3. Image titled Make Lavender Cupcakes Step 8
    Spoon the icing (frosting) on top of the cupcakes when cooled. Leave to set before serving.
    • For a nice finishing touch, add a sprig of dried lavender on top of the lavender cakes.
  4. Image titled Make Lavender Cupcakes Final


  • If you are using your own lavender, make sure that it is pesticide free. The best time to harvest the flowers is just as they open. Use them fresh.

Things You'll Need

  • Jugs or pitchers
  • Mixing bowls
  • Mixing implements
  • Cupcake cases
  • Strainer (fine sieve or colander)

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