Orange Lavender Cupcakes

Fluffy Orange Lavender Cupcakes with Buttercream Frosting

These orange lavender cupcakes are like sunshine and springtime in every bite—fluffy orange cakes topped with dreamy lavender buttercream. This sweet floral-citrus combo is so simple to make, yet looks and tastes like something straight out of a bakery. Whether you’re baking for a party or just for fun, this recipe delivers both flavor and wow factor!

Curious what makes this combo so irresistible? Let me tell you!

This isn’t just another cupcake recipe—it’s a full-on orange lavender cupcake experience, complete with soft citrus orange sponge and homemade floral frosting. I’m walking you through every step, from baking the cupcakes to piping that beautiful lavender buttercream swirl. And if you’re loving this flavor combo, check out more seasonal bakes in my sweet dessert collection.

🥘 Ingredients

🧡 Ingredients for the Orange Muffins

• 2 large eggs
• Granulated sugar
• Milk
• Sunflower or canola oil
• A few drops of LorAnn’s orange cream flavor – Think creamsicle magic in every bite!
• Fresh orange zest – Adds real citrus zing; fresh is best, but pre-zested works too.
• Cake flour – The secret to that soft, bakery-style crumb we love.
• Baking powder

💜 Ingredients for the Lavender Buttercream

• Unsalted butter, softened
• Powdered sugar – Don't forget to sieve it upfront to avoid lumps!
• Heavy cream or milk
• Vanilla extract
• Dried culinary lavender – Infused into cream for that lovely floral note.
• Monin lavender syrup (optional) – Boosts lavender flavor with a touch of sweetness.
• Salt
• Purple food coloring (optional) – A drop or two gives a soft lavender hue for extra charm.

See the recipe card for quantities.

💜 Looking for a less sweet version? You’ll find it just below—in the recipe card!

Want even more tips and the full low-sugar method? I’ve shared everything in my original lavender buttercream post right here—it’s full of floral goodness!

🔪 Instructions

🧁 Let’s start with the muffins

Step 1: Preheat your oven
Set it to 400°F (200°C) and line a muffin tin with paper liners. I always go for the ones with fun citrus designs—because why not add a little joy?

Step 2: Whip up the egg base
Crack the eggs into a large bowl and beat them until frothy. Now slowly add in the sugar while mixing. After about 3–5 minutes of mixing, you’ll have a pale, fluffy mixture that’s perfect for tender muffins.

Step 3: Stir in the flavor
Add milk, oil, a few drops of orange cream flavor, and a good sprinkle of fresh orange zest. Stir until the batter smells like a sunny day in July. 🌞

Step 4: Sift and combine
In another bowl, sift together the cake flour and baking powder. Slowly add the dry ingredients to the wet ones and stir gently—just until it all comes together. No overmixing here, or your muffins might turn moody!

Step 5: Fill the liners
Scoop the batter into your prepared muffin tin, filling each cup about ⅔ of the way. A large cookie scoop makes this step super quick and tidy.

Step 6: Bake and cool
Pop them in the oven for 18–20 minutes. You’ll know they’re done when your kitchen smells divine and a toothpick comes out clean. Let them sit in the tin for a few minutes before moving them to a wire rack to cool.

💜 Now let’s make that gorgeous lavender buttercream

Step 1: Infuse the lavender
Warm the cream or milk in a small saucepan—don’t let it boil! Stir in the ground culinary lavender and cover. Let it steep for 15–20 minutes to bring out the floral notes.

Step 2: Whip the butter
In your stand mixer or with a hand mixer, beat the butter until it’s pale, fluffy, and cloud-like. This is what makes your frosting so silky.

Step 3: Sift the sugar
Don’t skip this! Sifting the powdered sugar helps keep the buttercream smooth, without any lumps.

Step 4: Mix in the sugar and salt
Add the powdered sugar to the butter, a little at a time, mixing on low speed. Add a pinch of salt here too—it makes a world of difference.

Step 5: Add the floral magic
Strain the lavender cream and pour it into the butter-sugar mixture. Add the vanilla extract and lavender syrup (if using). Mix until smooth and dreamy.

Step 6: A touch of color (optional)
If you want that classic lavender hue, add a drop or two of purple food coloring and mix until beautifully blended.

💜 Psst… if you're craving a buttercream that's not too sweet, I've got your back!

While I included a quick note in the recipe card, the full low-sugar version—with all the tweaks and flavor tips—is waiting for you in this dedicated lavender buttercream post. It's a keeper!

🧁 Step 3: Assemble the Muffins

Step 1: Once your muffins are completely cool (resist the urge to frost too early!), fill a piping bag fitted with your favorite tip and swirl the buttercream on top of each one. No piping bag? No problem—a spatula works beautifully too.

Step 2: For a little extra elegance, sprinkle dried lavender buds or a twist of fresh orange zest on top. So simple, so pretty!

🍽 Equipment

• Hand or Stand mixer
• Muffin tin + muffin cups
• Large ice cream scoop
• Cooling rack
• Saucepan
• Spoon
• Piping bag
• Close-meshed sieve

I hope these orange lavender cupcakes bring a little extra sunshine and joy into your day, whether you’re baking them for a spring party, an afternoon tea, or just because floral flavors make you happy.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.