Ingredients for Lavender Lemon Cupcakes
- 1 tablespoon dried lavender flowers
- 2-4 tablespoons boiling water
- Unsweetened Almond Milk
- 1 tablespoon apple cider vinegar
- All Purpose Flour
- Cornstarch
- Baking Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Vegetable Oil
- 1 ½ cups granulated sugar
- Vanilla Extract
- 1 tablespoon lemon juice
- Water
- 1 cup almond milk
- Vegan Butter
- 2 cups powdered sugar
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How to Make Lavender Lemon Cupcakes
- Steep Lavender: Place 1 tablespoon dried lavender flowers in a small bowl. Pour 2 tablespoons boiling water over the flowers, adding more if needed to fully submerge. Steep for 10-20 minutes, or until the water turns a purplish-gray color. Strain the flowers, reserving the lavender water. Let cool.
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Wet Ingredients: In a medium bowl, whisk together 1 cup almond milk and 1 tablespoon apple cider vinegar. Let sit for a few minutes (some curdling is normal).
- Combine Dry Ingredients: In a separate large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Mix Wet & Dry: In a stand mixer or large bowl, cream together ¾ cup vegetable oil, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, and 2 tablespoons lemon zest. Add the almond milk mixture and mix well. Gradually add the dry ingredients, mixing until just combined.
- Add Lavender Water: Gently stir in 2 tablespoons of the cooled lavender water.
- Bake Cupcakes: Fill the prepared muffin cups ¾ full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat ½ cup vegan butter (like Earth Balance) until light and fluffy. Gradually add 2 cups powdered sugar, 1 tablespoon lavender water, 1 tablespoon lemon juice, and 2 tablespoons almond milk, beating until smooth and creamy. Add more powdered sugar or almond milk to reach desired consistency.
- Frost & Decorate: Transfer the frosting to a piping bag fitted with a desired tip, or use a zip-top bag with a corner snipped off. Frost the cooled cupcakes. Garnish with additional dried lavender flowers, sanding sugar, a drizzle of honey or agave nectar, as desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
167g
Fat
4g
Carbs
17g
