These Vegan Lavender Cupcakes are soft, flavorful and are topped with a delicious and bright lemon frosting! This cupcake recipe is simple to make and the combination of lemon and lavender is absolutely delicious.
Lavender is absolutely delicious in baked goods! Its delicious in scones like my Earl Grey Scones with Lavender Glaze and it in cakes like my Earl Grey Lavender Cake.
So, today I'm using lavender to flavor these soft and moist lavender cupcakes. They are one of my favorite Spring desserts (well, these and my Vegan Coconut Cake). And I just know you're going to love them!
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Why You'll Love This Recipe
- This lavender cupcake recipe is super easy, so its perfect for beginners!
- You need no special extract or flavorings for this recipe. The lavender flavor comes from steeped lavender flowers.
- The cupcakes are topped with a light and fluffy lemon frosting.
- This cupcake recipe is dairy-free, eggless and completely vegan, so anyone can enjoy them!
- And most importantly, they are absolutely delicious!
Ingredient Notes
Dried Lavender Flowers: I used these dried lavender flowers. Use whatever brand you like, but make sure they are culinary grade!
Vegan Butter: Vegan butter goes into the lemon frosting. I like Soy-Free Earth Balance or Country Crock Plant Butter Sticks.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Vanilla Extract: I like a big dose of vanilla in these lavender cupcakes. The flavors pair really well!
Step-by-Step Instructions
Step 1. Bring non-dairy milk and lavender flowers to a boil. Then, place the lid on the pot and allow the lavender to steep for 7 minutes.
Step 2. Next, strain the lavender flowers out of the non-dairy milk. Press the flowers with the back of a spoon to extract as much liquid as possible.
Step 3. Now, mix together sugar, the lavender infused non-dairy milk, canola oil, vanilla and lemon juice.
Step 4. Then, add the flour, baking powder and salt and whisk to form the batter.
Step 5. Portion the batter into a prepared cupcake pan.
Step 6. And bake the cupcakes until a toothpick inserted into the center of the cupcakes comes out clean.
Step 7. Now, mix the frosting by creaming together vegan butter and lemon zest.
Step 8. Then, add powdered sugar and mix to combine. Then add the lemon juice and mix until light and fluffy. Now you can frost the cupcakes as desired!
Recipe FAQs
To store, place the cupcakes into an airtight container and store in the refrigerator for up to 4 days.
These cupcakes have a floral flavor plus a big hit of vanilla.
Using oil instead of butter makes cupcakes super light and fluffy. And using baking powder instead of baking soda keeps them super tender.
Expert Recipe Tips
When straining the lavender out of the non-dairy milk, be sure to press the lavender flowers with the back of a spoon. That liquid will have the most lavender flavor!
Before adding the lavender milk to the batter, remeasure it to ensure that it is still ¾ of a cup. If it is less than that, add more non-dairy milk until it measures ¾ of a cup.
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📖 Recipe
Lavender Cupcakes with Lemon Frosting
Equipment
- 1 Small Saucepan
- 1 Small Mesh Strainer
- 1 Medium Mixing Bowl
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cupcake Pan
- 12 Paper Cupcake Liners
- 1 Handmixer or Stand Mixer
Ingredients
For the Lavender Cupcakes
- ¾ Cup Non-Dairy Milk
- 4 teaspoon Dried Lavender Flowers
- 1 ½ Cup Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt half this amount if using table salt
- 1 Cup Sugar
- ⅓ Cup Canola Oil
- 2 teaspoon Lemon Juice
- 2 teaspoon Vanilla Extract
For the Lemon Frosting
- 8 tablespoon Vegan Butter
- Zest of 1 Lemon
- 2 Cups Powdered Sugar, sifted
- 1 tablespoon Lemon Juice
Instructions
To Make the Cupcakes
- In a small saucepan, combine non-dairy milk and lavender flowers. Bring the mixture to a boil, then remove from heat and cover. Allow the mixture to steep for 7 minutes.¾ Cup Non-Dairy Milk, 4 teaspoon Dried Lavender Flowers
- Strain the lavender flowers through a fine strainer and use the back of a spoon to press as much liquid out as you can. Place the lavender milk in the refrigerator to cool for 15 minutes. See note!
- Preheat oven to 350* F. Line a cupcake pan with 12 liners.
- In a medium bowl, combine flour, baking powder and salt. Whisk and set aside.1 ½ Cup Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
- Remove the lavender milk from the refrigerator. Measure it to make sure you still have ¾ cup of non-dairy milk. Add more non-dairy milk if you need to.
- In a large bowl, combine sugar, lavender milk, canola oil, lemon juice and vanilla. Whisk well to combine.1 Cup Sugar, ⅓ Cup Canola Oil, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
- Add the dry ingredients and whisk to form the batter. Then, portion the batter into a lined cupcake tin. Fill each tin about ⅔ of the way.
- Bake in a 350* oven and bake for 20-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
To Make the Frosting
- To make the lemon frosting, cream the vegan butter and lemon zest in a large bowl using a hand mixer. Add the powdered sugar and mix on low until combined. Then, add lemon juice and mix on medium speed until light and fluffy.8 tablespoon Vegan Butter, Zest of 1 Lemon, 2 Cups Powdered Sugar, sifted, 1 tablespoon Lemon Juice
- Frost the cupcakes as desired and serve!
Yosef Stanton
I made this in a muffin competition, it was the only vegan option, and i won!
I also added mint to the oat milk, and dusted the tops with icing sugar and drops of pomegranate molasses