Lavender Lemon Cupcakes

Recipe by Wendelina
READY IN: 40mins




  • 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.
  • Preheat oven to 350 degrees. Spray/line muffin pan.
  • Combine the almond milk and apple cider vinegar together with a fork or a whisk. You may notice some curdling, this is ok.
  • In a bowl, sift together the flour, corn starch, baking power, baking soda and salt.
  • In another bowl, mix the oil, sugar, vanilla and lemon and 2 Tbs of the lavender water.
  • Add the almond milk/vinegar mixture to the oil/ sugar mixture, and mix well.
  • Sift in the dry mixture and beat until smooth.
  • Fill lined/sprayed muffin cups about 3/4 full.
  • Bake at 350 degrees for 20 minutes.
  • Remove from pan when done and allow to cool completely before frosting.
  • Frosting Instructions:
  • Beat the Earth Balance spread until soft and creamy. Add in lavender water, lemon juice, almond milk and powdered sugar.
  • Add more powered sugar or almond milk as necessary to create a creamy texture that can be piped onto cupcakes.
  • 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.
  • 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.