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Lavender Honey Cupcakes for Lyla

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Every year on Lyla’s birthday, we pick all the flowers in the garden and arrange them around the stone that makes her garden.  My daughter suddenly stands up, drops her daisy and squeals, “Let’s make birthday cupcakes!”  I hesitated for a moment.  This is the third birthday our family has had this week, usually we are caked-out about now, but then… why not?  “I know, raspberry cupcakes,” she shouts as she crams the last few berries into her mouth.  A smile wriggles onto my lips, six years ago I planted those raspberries next to this little spot so we could sit and nibble berries, on a day just like today.  I scanned the garden and saw our lovely lavender in full bloom, with bees busily hopping from bud to bud, which we somehow missed picking.  Yes, that will be perfect.

Bee on Lavender

We snipped a few stems and headed inside to bake a small batch before dinner.

Lavender Honey Cupcakes

I based my recipe on this one found on Sweet Society, and just made a few tweaks to add honey to the batter and the buttercream frosting.

Although I had the fresh lavender, I dug out some dried lavender from last year’s harvest to flavor the batter and frosting.  I brought the milk just to a boil and steeped the dried lavender in it while I prepared the rest of the ingredients, about 20 minutes.  It was so fragrant!

Strain Lavender

Strain off the blossoms and stems before you start mixing.

Fresh Egg

One of the kids ran out to the chicken coop to bring in this beautiful green egg!

This is a really simple white cake recipe that doesn’t use the standard muffin-method (mix all dry ingredients, then wet ingredients, then combine), so just trust me that it will all come together wonderfully!  It is also only yielded 9 cupcakes, with just a skim of frosting… not bad for a Monday!

  1. Sift flour, baking powder and salt, add to bowl of mixer.
  2. Add sugar, honey and softened butter, mix on medium speed until the texture resembles sand.
  3. Slowly pour in lavender infused milk, with the mixer on low, then the egg.
  4. Mix for about 15 seconds, until just combined.  Too long and the cake will become dry.
  5. Fill prepared cupcake liners 2/3 full.
  6. Bake at 325 for 2-25 minutes, or until toothpick comes out clean.
  7. Cool on wire rack.
  8. For the frosting, cream softened butter, powered sugar, honey and lavender infused milk, on high until fluffy light.
  9. Spread a thin layer on cupcakes and sprinkles fresh lavender blossoms.

Scroll all the way down for the recipe card!

Lavender honey cupcakes

I have to say, this recipe is beautifully simple and the cupcakes turned out sweet, fragrant and absolutely lovely.

Taste lavender honey cupcake

We took Lyla’s cupcakes outside, and our daughter sang “Happy Birthday” as we lit a candle.  It’s not ever going to be a happy day for us, but we indulged her anyway.  The kids gobbled down their cupcakes and wandered off toward the rope swing.

cupcake for Lyla

My husband and I sat quietly for a few minutes, remembering our first child, and how close we were to bliss that day.  She died during labor, hours before she was born, and would have been 6 years old today.  Our lives would be unrecognizable to us now, had she lived.  The tragedy of losing a child shatters your world and breaks everything down to a molecular level.  It is a choice on how you want to rebuild, the gifts you decide to embrace, and the direction you take those difficult first steps toward a new life.  We’ve since had 2 more children, and have more joy, love and happiness in our full hearts than ever before.

Sleeping angel

Our tiny angel is nestled in our hearts, always.

Yes, and try these lovely lavender honey cupcakes, because life is sweet and precious!

laender honey cupcake

Lavender Honey Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Steep dried lavender in scalded milk for about 20 minutes (fine to do in the microwave!). There is an extra Tbs of milk to account for the absorption in the lavender. You might still need to add a splash of milk to achieve the correct volume. Also, this frosting recipe will just barely coat the nine cupcakes, increase butter, sugar and honey if you want more.
  • ½ cup whole milk, plus 3 Tbs (for the frosting)
  • 4 Tbs dried culinary lavender
  • 1 cup flour
  • 1 tsp baking powder
  • Pinch of salt
  • ½ cup granulated sugar
  • 2 Tbs honey
  • 3 Tbs soften butter
  • 1 egg
  • ¼ cup softened butter (frosting)
  • ½ cup powdered sugar (frosting)
  • 2 Tbs honey (frosting)
  • 2 Tbs fresh lavender, picked from stems.
  1. Preheat oven to 325F and prepare cupcake pan with liners.
  2. Heat milk to just boiling, stir in dried lavender and let steep.
  3. Sift flour, baking powder and salt into bowl of stand mixer.
  4. Add sugar, honey and softened butter, mix until texture resembles sand.
  5. Add ½ cup of infused milk, reserving 2 Tbs, mix until just blended.
  6. Add egg and mix for 15 seconds, until just blended.
  7. Fill cupcake liners ⅔ full and bake for 23-25 minutes, or until a toothpick comes out clean.
  8. Cool on wire rack.
  9. For frosting, whip softened butter, powdered sugar and honey. Add the 2 Tbs of infused milk and continue to whip until light and fluffy.
  10. Spread a thin layer on cupcakes and sprinkle with fresh lavender.



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