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Lavender cupcake topped with pink icing and a sprig of fresh lavender
45Total Time
20Prep Time
25Bake Time

Lavender Cupcakes

2 Reviews

About our Lavender Cupcakes recipe:

These trendy lavender cupcakes offer a beautiful, delicate, floral flavour that works really well at an afternoon tea or at a summer picnic in the sun.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Step 2:

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

  3. Step 3:

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

  4. Step 4:

    Pull the seeds off the lavender heads and add to the mixture to give the desired flavour.

  5. Step 5:

    Stir in the flour and baking powder until evenly mixed.

  6. Step 6:

    Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  7. Step 7:

    To decorate make up the fondant icing as directed on the packet to make a very thick pourable icing. Add a drop of colouring to achieve a beautiful lilac colour. Pour over the cupcakes and leave to set, then top with lavender heads.


  • For the cakes

    • 150g Butter (unsalted)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (medium)
    • 150g Allinson's Self Raising Flour
    • 0.5 tsp Baking powder
    • 2 Lavender heads
  • To decorate

    • 200g Fondant icing sugar
    •  Purple food colouring
    • 12g Lavender heads

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