lavender and honey cupcake recipe

lavender cupcake recipe

Recently we hosted our first RSPCA Cupcake Day at Locale. It was a huge success and we had a lot of regular customers really making an effort to support us by eating cupcakes. Tough gig I know!

I baked Lavender and Honey Cupcakes from the book 500 Cupcakes by Fergal Connolly and they were pretty awesome if I do say so myself. Laura and I are huge lavender fans and love using it in baking. This combined with access to some beautiful lavender culinary products in store and I knew I had to make them.

A few people have asked for the recipe so here it is! If you are struggling to find culinary lavender or lavender honey you can find it in our online store.


Lavender & Honey Cupcakes


Yield – 1½ dozen

For the cupcakes

2225g unsalted butter, softened

225 caster sugar

225g self-raising flour

4 eggs

1tsp vanilla essence

For the icing

200g cream cheese, softened

175g icing sugar, sieved

75g Tasmanian French Lavender Honey

blue food colouring

2 tbsp culinary lavender (French is best!)



1. Preheat oven to 200ºC.

2. Place 18 cupcake cases in muffin tins.

3. Combine all the cupcake ingredients in a medium bowl and whisk with an electric beater until smooth and pale. This should take about 2-3 minutes.

4. Spoon the batter into the cases.

5. Bake for 2o minutes.

6. Remove from the oven and let cool for 5 minutes before removing the cupcakes and cooling on a rack.

7. To make the icing, beat the cream cheese and icing sugar in a medium bowl with an electric beater until light and creamy. Beat in the lavender honey and a few drops of the food colouring.

8. Stir in half of the lavender flowers.

9. Spread the icing onto the cupcakes and sprinkle with the leftover lavender flowers.

10. Serve with a cup of Early Grey and you have the perfect afternoon tea.


Love, your angel,





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