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Perfect Lavender Honey Lemon Cupcakes Recipe with Earl Grey Buttercream Frosting

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Delicate and sophisticated cupcakes combining floral lavender, sweet honey, and bright lemon flavors, topped with a creamy Earl Grey infused buttercream frosting. Perfect for brunch, afternoon tea, or any special occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ⅔ cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp culinary lavender buds (food-grade)
  • ¼ cup (85g) local honey
  • 1 tbsp lemon zest (from about 1 lemon)
  • ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
  • ½ cup (120ml) whole milk, room temperature (can swap with almond milk)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 4 cups (500g) powdered sugar, sifted
  • 3 Earl Grey tea bags
  • 2–3 tbsp heavy cream or milk (for buttercream consistency)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Steep 2 tbsp culinary lavender buds in 2 tbsp milk for 10 minutes. Strain out buds and keep milk.
  3. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream ½ cup softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, scraping down the bowl as needed.
  6. Stir honey, lemon zest, and fresh lemon juice into the lavender-infused milk.
  7. Add dry ingredients to butter mixture in three parts, alternating with lavender-lemon milk mixture, starting and ending with dry ingredients. Mix gently after each addition.
  8. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  9. Bake 18-22 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a cooling rack.
  10. For buttercream, gently melt 1 cup butter in a small saucepan over low heat. Remove from heat and steep 3 Earl Grey tea bags for 10 minutes. Remove tea bags, squeezing gently.
  11. Transfer infused butter to a large bowl. Add powdered sugar, vanilla extract, salt, and 2 tbsp heavy cream. Beat on medium speed until smooth and fluffy, 3-5 minutes. Adjust consistency with more cream or powdered sugar as needed.
  12. Frost cooled cupcakes with Earl Grey buttercream. Garnish with dried lavender or lemon zest twist if desired.

Notes

Do not overmix batter to avoid tough cupcakes. Steep Earl Grey tea in butter for smooth flavor. Use room temperature ingredients for best texture. Cool cupcakes completely before frosting to prevent melting. Brush cupcakes with lemon syrup if dry.

Nutrition

Keywords: lavender cupcakes, honey lemon cupcakes, Earl Grey buttercream, floral cupcakes, tea party dessert, brunch cupcakes

Find it online: https://bitefuljoy.com/perfect-lavender-honey-lemon-cupcakes-recipe-with-earl-grey-buttercream-frosting/