As delicious as honey to a bee, these cupcakes are light and floral with an unexpected twist – a hint of lavender.

20 min
20 min



  1. 250g butter, softened
  2. 1 cup (220g) caster sugar
  3. 2 cups (300g) self-raising flour
  4. 4 large eggs
  5. 1 teaspoon Queen Organic Vanilla Bean Paste
  6. 1 ¼ teaspoon dried lavender flowers


  1. 200g cream cheese, softened
  2. 2 cups (300g) icing sugar, sifted
  3. 1/3 cup (60ml/90g) honey

Method - Cupcakes

  1. Step 1

    Preheat oven to 180C (fan forced). Place 24 baking cups in muffin pans.

  2. Step 2

    Combine lavender flowers and 2 teaspoons sugar in a mortar and pestle. Grind until a fine sugar is achieved. Reserve 1 teaspoon of lavender sugar for frosting and use the remaining for the cake.

  3. Step 3

    In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon batter into the cups; bake for 15-20 minutes or until baked through.

  4. Step 4

    Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.

Method - Icing

  1. Step 1

    To make the frosting: In a bowl, beat the cream cheese, lavender sugar and icing sugar with an electric mixer until light and creamy. Beat in honey and spread the frosting onto the cooled cupcakes.

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