Get the recipe for these lavender sweet tea cupcakes on

When it comes to sweet treats, I’m not one to discriminate. Especially when said treats are equally as cute as they are delicious. Over the past month my readers have already gotten the recipes to a handful of incredible desserts including mini strawberry shortcakes, palm tree beach donuts and huckleberry lemon meringue pie. As if this summer wasn’t already sweet enough, this next edible obsession will have your mouth watering just as much.

Sometimes the most unusual combinations can yield amazing results. So, what do you get when you combine a summer sip like sweet tea and the calming taste of lavender? You get the yummiest cupcakes ever. I made sure to call on my favorite baker, Lauren Lowstan, to help make this confection a reality. The final product was better than I could have even imagined. Keep scrolling to see how these cupcakes turned out…

Lavender Sweet Tea Cupcake recipe


For the cake batter:

  • 1 ½ cups salted butter, room temperature
  • 2 ¼ cups granulated sugar
  • 4 egg whites
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • ¼ teaspoon baking soda
  • 2 ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¾ cups buttermilk
  • 6 English breakfast tea bags

For the frosting:

  • 4 cups unsalted butter, room temperature
  • ¼ teaspoon salt
  • 10 cups powdered sugar
  • 1 tablespoon vanilla extract
  • ¼ cup heavy cream
  • ½ teaspoon dried lavender
  • 2 drops purple gel food coloring

Learn how to make these deliciously pretty Lavender Sweet Tea Cupcakes


1. Preheat the oven to 350 degrees.

2. Heat the buttermilk and tea bags in a small saucepan over medium heat, and let cool until milk starts to simmer along the sides. Take mixture off of the heat and let sit for about 20 minutes. Discard the tea bags and set aside until ready to use.

3. Beat the butter and sugar in a mixing bowl fitted with a paddle attachment on medium speed for about 2 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl a couple times.

4. Add the egg whites and vanilla and beat until they are completely incorporated into the mix.

5. Whisk the flour, baking soda, baking powder and salt in a separate bowl.

6. Add the buttermilk and beat only for a few seconds until slightly incorporated. Add the dry ingredients and beat on medium speed for about a minute. The batter will be nice and glossy.

7. Fill each cavity with a paper liner and fill each about 3/4 of the way full with the batter.

8. Bake at 350 degrees for about 15 minutes, or until toothpick inserted comes out clean.

9. While the cupcakes are baking, make your buttercream.

10. Beat the butter and salt until creamy for about 30 seconds. Add in half of the powdered sugar and beat for about a minute. Add the rest of the powered sugar, lavender, gel food coloring, heavy cream and vanilla extract. Beat your buttercream for a good 5 minutes until it turns into a nice, fluffy color. You’ll see a difference in the texture after a few minutes of beating. Make sure to scrap down your bowl a couple of times to get everything nicely incorporated. Set aside until ready to use.

11. Fill a large piping bag with your lavender buttercream and pipe about 3 swirls worth onto each cupcake. Top with a lemon wedge or sprig of lavender.

The cutest Lavender Sweet Tea Cupcakes via Lauren Conrad

How cute are the little lemon wedge garnishes? The end result is such a treat, you’ll want to serve these cupcakes at your next soiree or get together (I know I will be!).

What kind of sweet treat would you like to see next on

Let my team and I know your idea in the comments!

XO Lauren

Photos: Stephanie Todaro for