Lavender Lemon Cupcakes are a deliciously moist, perfectly flavorful cupcake, dusted in beautiful powdered sugar. They’re gluten-free, dairy-free and you can call them a muffin if you’d like an excuse to eat them for breakfast. I won’t tattle on you! But if you make them for afternoon tea or a little get together, you and your friends won’t be disappointed!
I feel like I have a million little things to tell you about!
I’ve been Snapchatting like crazy because I’ve had so many exciting new things pop into my mailbox. I’m username mking3000, if you have Snapchat and want to follow me! I’m really looking forward to the next few weeks because I have some fun and BIG giveaways coming up, both here on the blog and on my Instagram, so make sure you’re following there (sign up for my emails to stay in the know!). Who doesn’t love free stuff?
Ok, are you ready for next weekend? I can’t believe it is already Memorial Day weekend. I remember last Memorial Day, we were at my Father In Law’s house, I was pregnant and SO sick and I basically only ate Doritos and grapes for the whole weekend. So fun.
Do you have any exciting traditions or plans for that long weekend?
I’m looking forward to it, but I’m also kind of getting anxiety about it. I will be going out of town, so I’ll be leaving the comforts of my home (and refrigerator) and I know that the weekend will go by crazy fast. But I am looking forward to getting some sunshine on my feet (I have a terrible sneaker tan), patrolling some small-town shops and soaking in some new scenery.
I have a goal to find some new pottery for my home…just don’t tell my husband that because I’m certain he doesn’t think we need any more dishes of any kind. He doesn’t know what he’s talking about.
Anyways! These Lavender Lemon Cupcakes!
I can assure you of a few things: they taste amazing, they have a PERFECT texture, you can call them a muffin if you want to eat them in the morning, and they don’t even need frosting…though a glob of whipped coconut cream would be magical on top.
The recipe is loosely adapted from my Confetti Cake recipe, but I’ve greatly simplified the flour blend. Although you don’t need these flours exactly, I think the blend I’ve used for this recipe really resulted in a perfect cupcake.
You can easily put these together quite quickly if you do what I did: I pull out all of the ingredients and line them up and have 3 bowls ready. I put the milk and vinegar in one bowl to turn into buttermilk. I put the dry ingredients into another bowl, and then I use the third bowl as my mixing bowl. After I have all of the dry ingredients into their bowl, I just go ahead and put all of the flours away so I don’t have to mess with all of that during cleanup.
They whip up quickly and I love to finish them off with a little powdered sugar. I was so torn, because a bit of lemon sugar would have been lovely, and whipped coconut cream would have been nice too. But I decided on some powdered sugar and a bit more lavender, and I think the results were just darling. They make me want to whip up a proper tea. Except…you know I really just wanted to quickly shove them down my gob. But, the thought was nice!
Try these Lavender Lemon Cupcakes the next time you need a gluten-free, dairy-free cake for tea or just because!
- ½ cup brown rice flour
- ¼ cup sorghum flour
- ¼ cup + 1 Tbs. coconut flour
- 2 Tbs. tapioca starch
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup coconut oil, melted (I used Nutiva buttery coconut oil)
- ½ cup coconut sugar
- 1 egg
- 1 ½ cups unsweetened almond milk
- 1 Tbs. apple cider vinegar
- 1 tsp. dried lavender flowers (food grade)
- zest of 1 lemon, juice of ½ a lemon
- powdered (confectioner's) sugar, to top
- Preheat your oven to 350 degrees F and line a muffin tin with cupcake liners.
- In a bowl, combine the almond milk and apple cider vinegar and set aside.
- In a medium-sized bowl, combine all of the dry ingredients and whisk well.
- In another mixing bowl, combine the coconut sugar and melted coconut oil. Stir until completely combined. Then, add the egg and mix together. Next, add ½ of the dry ingredients and ½ of the almond milk+vinegar and carefully stir together until completely mixed. Finally, add the other half of the dry ingredients, the other half of the milk and the lavender and lemon zest+juice. Stir until the batter is completely combined.
- Use a 1/3 cup measuring cup to scoop the batter into the cupcake liners, ensuring each is filled evenly.
- Bake for 20-25 minutes, checking with a toothpick for doneness and taking them out of the oven when the toothpick comes out clean.
- Let the cupcakes cool on a wire rack and then remove them from the tin and let them cool the rest of the way directly on the rack.
- Top with powdered sugar and a sprinkle more of lavender just before serving.
- Keep cupcakes in an air-tight container on the counter for 3 days, in the fridge for 5 or in the freezer.