Lavender Cupcakes with Lemon Frosting

Lavender cupcakes topped with lemon frosting on a wooden board with lavender flowers in the foreground.

Print Recipe

5 from 2 votes

Lavender Cupcakes with Lemon Frosting

These Vegan Lavender Cupcakes are soft, flavorful and are topped with a delicious and bright lemon frosting!

Prep Time20

Cook Time22

Cooling Time1

Total Time1 42

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cupcakes

Calories: 310kcal

Author: Megan Calipari

Cost: $5

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!

Notes

When straining the lavender flowers out of the non-dairy milk, try to extract as much liquid as possible using the back of the spoon to press the flowers.

Be sure adding the lavender milk to the cupcake batter, remeasure it to ensure that it is still ¾ cup. Its okay if you need to add more non-dairy milk, here!

Be sure to allow the cupcakes to cool completely before frosting them.

Nutrition