Lavender Lemon Cupcakes Recipe

Name: Lavender Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried lavender flowers; 2 -4 tablespoons boiling water; 1 cup unsweetened almond milk; 1 teaspoon apple cider vinegar; 1 1/4 cups all-purpose flour; 2 tablespoons cornstarch; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup vegetable oil; 3/4 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; Frosting; 1 tablespoon pre-steeped lavender water; 1/2 teaspoon lemon juice; 2 tablespoons almond milk; 2 sticks earth balance vegan butter, softened but not warm; 3 cups powdered sugar

Servings: persons

1/4 cup dried lavender flowers
2 -4 tablespoons boiling water
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Frosting
1 tablespoon pre-steeped lavender water
1/2 teaspoon lemon juice
2 tablespoons almond milk
2 sticks earth balance vegan butter, softened but not warm
3 cups powdered sugar

1
Place the dried lavender flowers in a small bowl or custard dish. Start with 2 Tbs of boiling water to cover them. Add more if needed to just cover the flowers. Steep 10-20 minutes or until the water is purplish-gray. Strain the flowers, keep the water. Set this aside to cool.
2
Preheat oven to 350 degrees. Spray/line muffin pan.
3
Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok.
4
In a bowl, sift together the flour, corn starch, baking power, baking soda and salt.
5
In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water.
6
Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well.
7
Sift in the dry mixture and beat until smooth.
8
Fill lined/sprayed muffin cups about 3/4 full.
9
Bake at 350 degrees for 20 minutes.
10
Remove from pan when done and allow to cool completely before frosting.
11
Frosting Instructions:
12
Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar.
13
Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes.
14
Place frosting in a pastry bag with decorating tip. You can also use a quart-sized Ziploc bag with a small hole clipped in the lower corner to pipe the frosting onto your cupcakes.
15
Voila! You can pretty them up even farther by sprinkling them with sugars, leftover dried lavender flowers, a drizzle of honey or agave syrup, etc.

2079

kcal

Calories

150

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup dried lavender flowers, 2 -4 tablespoons boiling water, 1 cup unsweetened almond milk, 1 teaspoon apple cider vinegar, and more.

Yes, Lavender Lemon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lavender Lemon Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions