Did you like the Rose Dark Chocolate Cupcakes we made recently? If you love lemons over chocolate then this recipe is for you. It just so happened that Meyer lemons are still available in my area so that was my choice to use for these cupcakes, regular lemons will work just as well.
And yes, they are vegan as well! Yipeee!
These would be great for Mother’s Day, wedding shower or tea party, you pick!
If you have lavender that is in your yard and free of pesticides, use it to make the cupcakes. If you don’t here is where you may purchase organic culinary dried lavender.
These also make great muffins, without the frosting…. ok, frosting is great anytime of day 🙂
I infused the dried lavender into the cupcakes by heating the almond milk up with lavender then strained the lavender out. By the way if you are not fond of lavender in your cupcakes you can make these just as Lemon cupcakes.
You can use either type of zester to zest the lemons, I chose this zester as it gives me thick zest with loads of flavor and then I chopped the zest up. You’ll use lemon juice too for extra lemon boost of flavor.
Avocado oil is great to use for cupcakes as it has neutral flavor, grapeseed oil will work as well. Avocado oil is so healthy for us, so by all means make more cupcakes!
I tested these recipes using a variety of variations baking soda & baking powder, white vinegar vs apple cider vinegar.
4 times i made these and you know what? My grandkids just did not mind taste testing them 🙂 They are very adult and grandkid approved!
Meyer lemons have a much thinner delicate skin than regular lemons do. If your Meyer lemons are alittle soft, use the microplane zester to zest them, ok?.
If you are not making these now, save them to Pinterest and follow me on Pinterest too, thank you!
Meyer Lemon Lavender Cupcakes
Meyer lemon Lavender cupcakes with vegan options that are delicious to eat and easy to make.
- 3 tablespoons dried lavender buds; use then in divided amounts 2 Tb in milk, 1 Tbs for frosting
- 2/3 cup unsweetened almond or cashew milk
- 1-1/2 cups all purpose or gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 Meyer lemons, zested, minced (2 tbs) and juiced (4 Tbs juice) or 2 regular lemons
- 3/4 cup sugar
- 1 tablespoon Apple Cider vinegar
- 1/3 cup avocado or grape seed oil*
- 1 teaspoon vanilla extract
Lemon Lavender Frosting
- 8 ounces Vegan Cream Cheese, softened
- 2 tablespoons non-dairy butter, softened
- 2 cups powdered sugar
- 2 tablespoons (Meyer) lemon juice, fresh squeezed (from above lemons
- 1 tablespoon from remaining lemon zest
- food coloring optional- follow directions for chosen color
- 1 tablespoon reserved dried lavender buds
Preheat oven to 350 degrees F.
Put 2 tablespoons lavender buds in milk in microwaveable measuring cup or bowl. Heat until milk simmering approximately 1 minute. Set aside.
In medium mixing bowl add flour, baking soda, salt and 1 tablespoon of minced lemon zest. Mix well.
In large mixing bowl (one with spout is great) put sugar, with vinegar, oil, vanilla extract and 2 tbsp lemon juice.
Using fine mesh strainer, Strain lavender buds from milk. Add milk to liquid ingredients. (throw away these lavender buds).
Using whisk or electric mixer mix liquid ingredients up well.
Gradually add the dry flour mixture to the wet ingredients and mix just until smooth and no clumps of flour remain.
Pour or spoon batter into cupcake liners, approximately 3/4's full for each liner.
Bake 18-20 minutes, or until the cupcakes spring back when pressed gently with a finger. A toothpick inserted into the center will come out clean. Cool the cupcakes completely before frosting.
Lemon Lavender Frosting
With electric hand mixer in medium bowl, beat cream cheese, butter, powdered sugar, lemon juice, remaining lemon zest and optional food coloring. Mix well until smooth. If it is too soft or runny, refrigerate for 10-20 minutes to firm it up. Frost cupcakes and sprinkle remaining lavender buds on top of cupcakes. Enjoy!
Products used in this recipe:
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What are your favorite cupcake flavors and have you made vegan cupcakes?
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