Gluten Free, Lavender Cupcakes with Meyer Lemon Buttercream

Originally featured at Alisa's Garden, I thought you might like a second peek at these yummy, Spring-worthy cupcakes. The lavender is so light and fresh, and the buttercream is a perfect little spot of sweet.

Ready to make your own?

For the Cupcakes, You'll Need:
1 1/2 Cups Bob's Red Mill Gluten Free All-Purpose Flour
1 tsp. Xanthan Gum
1/2 tsp. Baking Powder
1/4 tsp. Salt
3 Tbsp. Lavender Buds
1/2 Cup Earth Balance {a dairy-free, soy-free buttery spread}
1 Cup Sugar
2 eggs {use egg replacer for vegan cupcakes}
1 Tbsp. Vanilla Extract
2/3 Cup Almond Milk

To Make:
Preheat your oven to 350 degrees and prepare a cupcake pan with 12 liners.
Combine flour, xanthan gum, baking powder, salt, and levender buds in a small bowl. Set aside.
In your stand mixer, combine Earth Balance and sugar, whisking thoroughly to combine.
While the mixer continues to run, add the eggs one at a time, followed by the vanilla.
With the mixer running at low speed, add the flour mixture 1/2 cup at a time until combined.
Stir in almond milk.
Divide the batter equally among your twelve cupcake liners, and bake, checking after 18 minutes. Cupcakes are done when a toothpick inserted near the center of a cupcake comes back clean.
After several minutes, remove the cupcakes to a wire rack to cool completely.

For the Buttercream, You'll Need:
1/2 Cup Earth Balance, at room temperature
3 Cups Powdered Sugar
2 tsp. Freshly Squeeze Meyer Lemon Juice
1 tsp. Meyer Lemon Zest
2 Tbsp. Almond Milk

To Make:
Add Earth Balance to a mixing bowl and whip thoroughly using your hand mixer.
Add powdered sugar 1/2 cup at a time, stirring on low speed to avoid a mess. Your mixture will be very thick.
Add lemon juice, zest, and almond milk, and whip for another two minutes.
If you desire a thicker frosting, add some extra powdered sugar, 1 Tbsp. at a time. If you would like to thin your frosting a bit, add some additional almond milk.

Earth Balance becomes very soft, very quickly. If you're having trouble working with your buttercream, of if you'd like to pipe it onto your cupcakes, place it in the fridge for 15 minutes or so to cool.

If you don't have a pastry bag and would like to pipe the frosting onto your cupcakes, use a large zip-top sandwich bag. Fill the bag with frosting, then clip the bottom corner and use as you would a pastry bag.

I've shared this recipe at... Allergy Free Wednesdays


  1. These sound great, but...eggs aren't vegan....

  2. Oh my goodness--you're absolutely correct! I listed this recipe as vegan by mistake. Thanks for the catch--I'll go change that title now. Of course, some of my other cake/cupcake recipes are vegan, and you could absolutely use an egg replacer in this recipe :)

  3. Just gorgeous!!

    Thank you for sharing your recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.

    Be Well,
    Amber & AFW Hostesses

  4. These are gorgeous! I have written an article about lavender which will be published on my blog tomorrow and I have posted a link to these, hope that's ok!

  5. That IS ok. Thanks Vicky! I'll be sure to come and check it out tomorrow :) :)

  6. Wonderful recipe! I absolutely loved these cupcakes. I used 1/2 cup of each of these ingredients for the gluten-free mixture: almond flour, brown rice flour, and tapioca starch. I made them vegan, too. Thank you for sharing!

  7. This looks so delicious-I live food photography to boot! May I ask which camera and lens u use? Thank u. Kelly

    1. Hi Kelly! This was taken with my Canon 60D and 50mm lens :)


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