Lemon Lavender Cupcakes

P1150884s title

If you can tolerate wheat, replace the GF flour blend with wheat flour and OMIT the xanthan gum!  

Ingredients (makes 1 dozen cupcakes):

  • 1 ½ Cups GF flour blend
  • 1 Cup non-dairy milk
  • ¾ Cup sugar
  • 4 Tablespoons apple sauce
  • 2 Tablespoons maple syrup
  • 1 Tablespoon xanthan / guar gum OR ground chia seeds
  • 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract, 1 teaspoon lemon extract)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lemon, zested
  • ¼ teaspoon salt
  • Lavender Butter Cream
    • 3 1/2 Cups confectionery sugar
    • 1/2 Cup vegetable shortening or coconut oil (room temp.)
    • 1/2 Cup non-dairy butter
    • 1/4 Cup non-dairy creamer (I use So Delicious coconut creamer)
    • 1 Tablespoon dried lavender flowers
    • 1 1/2 teaspoon vanilla extract


  1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl combine your GF flour blend, sugar, salt, baking soda, baking powder, xanthan gum, and stir until blended.  Mix in your non-dairy milk, apple sauce, maple syrup, vanilla extract (and lemon, if using), lemon zest, and stir until fully combined.
  2. Line your cupcake tin with paper liners and spray with non-stick spray.  Fill each tin 3/4 full and pop them in the oven for 20-25 minutes.  (While your cupcakes are baking prepare your buttercream!)  Insert a toothpick into the center and if it pulls out clean, the cupcakes are done!
  3. To make the lavender butter cream, in your stand mixer combine the shortening, butter, sugar, non-dairy creamer, dried lavender flowers, vanilla extract, dried, and mix on low-medium.  (I like to drape to a towel over my mixer to try to keep the sugar dust off of myself!).  Turn the mixer up to medium speed and blend until your butter cream has soft fluffy peaks.
  4. Once your cupcakes are done baking, be sure to let them cool completely!!   Once they are cool pipe your cupcakes as you wish!
  5. Enjoy eating whole!IMG_3273s P1150884s P1150886s


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