Lemon Lavender Cupcakes (V/GF)
These Lemon Lavender Cupcakes perfectly sweet, bright in flavor and will make you feel like it’s a beautiful spring day any time of year! They’re super light, spongy and topped with a creamy, light lavender glaze.
Ingredients
Cupcakes
- 1 cup gluten free all-purpose flour
- 1 cup almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking salt
- 1 cup beet sugar
- 1/2 cup coconut oil
- 1 flax-egg *see notes
- 1/2 cup fresh lemon juice
- 1/2 cup full fat coconut milk or cream
- 1 tbsp dried edible lavender buds
- 2 tsp vanilla extract
Lavender Icing
- 1/2 cup full fat coconut cream (cream part only, not liquid)
- 1 cup powdered beet sugar *see notes
- 1/2 tbsp unsweetened non dairy milk (I use almond milk)
- 1 tsp vanilla extract
- 1/4 tsp lavender extract
- Natural Food Coloring (optional) *see notes
Instructions
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Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
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In a medium bowl, mix together both flours, baking powder, baking soda salt and lavender buds. Set aside.
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With an electric mixer, beat the beet sugar and coconut oil together until smooth. Whisk in the flax-egg, lemon juice, coconut milk and vanilla extract until combined.
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Slowly mix the dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full.
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Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.
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While cupcakes are cooling, make the icing.
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With an electric mixer, beat together the coconut cream and beet sugar until smooth. Gradually add in the almond milk and both of the extracts. Then add a drop or two of the natural food dye (see notes). Beat until fully incorporated.
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Ice the cooled cupcakes and enjoy!!
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Store leftovers in an airtight concealer at room temperature.
Recipe Notes
- To make flax eggs, whisk together 1 tbsp of ground flax seeds and 2 tbsp of water and let sit for 5-10 minutes.
- For the powder beet sugar, simply process or blend beet sugar until it becomes a powder-like texture. This will only take a few minutes at most! Alternatively, you can use regular powdered sugar for this recipe and it will still be great!
- For the natural food color, simply blend together a small amount of blueberries with enough water to make it runny, about 1 tablespoon. Use a drop or a few drops of the liquid to the cheesecake mixture (more for a deeper color, less for a mild color).