lavender cupcakes

Lavender Cupcakes with Honey Cream Cheese Frosting (Gluten-free and Vegan Options)

Lavender are beautiful purple flowers with a sweet fragrance, but they are also delicious to eat. Lavender honey and lavender goat cheese have already become beloved products, but the possibilities shouldn’t end there. When paired with the yumminess of cupcakes, lavender gives a subtly sweet, citrus flavor. Add the heavenly taste of honey and the creaminess of cream cheese frosting and these lavender cupcakes are otherworldly. 

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This original recipe is unbelievably tasty and beautiful in color, but if you’d prefer a healthier version, we’ve included one below. So if you’re gluten-free, dairy-free, or follow a vegan or paleo diet, this ones for you. Whichever version you choose, enjoy! 

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Related recipe: How to make gluten free sugar cookies

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Lavender Cupcakes with Honey Cream Cheese Frosting 

Ingredients 

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For the cake: 

  • 1/2 cup room temp butter 
  • 2 eggs 
  • 1 3/4 cup all-purpose flour 
  • 1 1/2 tsp baking powder 
  • 2 tsp dried lavender 
  • 1/2 tsp salt 
  • 1 cup sugar 
  • 1/4 cup honey 
  • 1 tsp vanilla 
  • 2/3 cup milk 

For the frosting: 

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  • 8 oz room temp cream cheese 
  • 2 tbsp room temp butter 
  • ¼ cup honey 
  • ½ tsp vanilla 
  • 3 cups powdered sugar 

Instructions 

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For the cake: 

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  1. Preheat the oven to 350°. 
  1. In a medium bowl, combine flour, baking powder, dried lavender, and salt. Set aside. 
  1. In a large mixing bowl, beat the butter with an electric mixer on medium-to-high speed for 30 seconds. 
  1. Add the sugar, honey and vanilla; beat until combined. Adding one egg at a time, beat well after each addition. 
  1. Add the flour mixture and milk to the butter mixture, alternating between the two. Beat on low speed after each addition until the mixture is combined. 
  1. Spoon the batter into lined muffin tins, filling each tin about half full. 
  1. Bake for 16 to 18 minutes or until a toothpick inserted into a cupcake comes out clean. 
  1. Keep the cupcakes in the muffin tin and let cool on wire racks for 10 minutes. 
  1. Remove cupcakes from muffin tins and cool completely on wire racks. 

For the frosting: 

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  1. In a large mixing bowl, beat the cream cheese, butter, honey and vanilla with the mixer on medium powder until light and fluffy. 
  1. Add 1 cup of the powdered sugar, beating well. 
  1. Gradually beat in the remaining powdered sugar until the frosting reaches spreading consistency. 
  1. Frost the completely cooled cupcakes with the honey frosting and sprinkle with more lavender. 

Recipe by Patricia Burrett 

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Healthier Lavender Cupcakes with Honey Coconut Cream Frosting 

Ingredients 

For the cake: 

  • 1/2 cup coconut oil 
  • 2 eggs or flax eggs 
  • 1 3/4 cup all-purpose gluten-free flour* 
  • 1 1/2 tsp baking powder 
  • 2 tsp dried lavender 
  • 1/2 tsp salt 
  • 1 cup coconut sugar 
  • 1/4 cup honey 
  • 1 tsp vanilla 
  • 2/3 cup coconut or almond milk 

For the frosting: 

  • a 14-ounce (396-gram) full-fat can of coconut milk, chilled overnight 
  • 1/4 cup (60 grams) coconut yogurt  
  • 1/4 cup (56 grams) coconut oil, melted 
  • 1/2 teaspoon vanilla extract 
  • pinch of salt 
  • 3 tablespoons honey 

Instructions 

For the cake: 

Preheat the oven to 350°. 

  1. In a medium bowl, combine the gluten-free flour, baking powder, dried lavender, and salt. Set aside. 
  1. In a large mixing bowl, beat the coconut oil with an electric mixer on medium-to-high speed for 30 seconds before adding the coconut sugar, honey and vanilla; beat until combined. Add the eggs one at a time, beating well after each. 
  1. Add the flour mixture and milk to the butter mixture, alternating between the two. Beat on low speed after each addition until the mixture is well-combined. 
  1. Spoon the batter into lined muffin tins, filling each about half full. 
  1. Bake for 16 to 18 minutes or until a toothpick inserted into a cupcake comes out clean. 
  1. Keep the cupcakes in the muffin tin and let cool on wire racks for 10 minutes. 
  1. Remove cupcakes from muffin tins and cool completely on wire racks. 

For the frosting:  

  1. Remove the can of coconut milk from the refrigerator. (Very important: Avoid shaking or turning the can upside down.) Open the can and scoop out the solidified, waxy layer of coconut cream at the top into a medium mixing bowl. Do not use the rest of the contents of the can that is slightly watery. (Use the remaining coconut water in a smoothie or another recipe.) 
  1. Using an electric hand mixer or a stand mixer, (fitted with the whisk attachment) beat the cream on medium until light, fluffy and soft peaks form. 
  1. Add the coconut yogurt, coconut oil, vanilla, salt, and 3 tablespoons of honey. Beat for about 10 seconds and add more honey, if more sweetness desired. The frosting will be quite thin now but it will firm up somewhat after chilling. 
  1. Chill the frosting for about 4 hours. The frosting will still be rather soft but after frosting your cake or cupcakes, a little of the moisture will be sucked up and will appear firm. Refrigerate anything frosted with this recipe. 
  1. Refrigerate any leftover frosting in an airtight container for up to three days. 

*Notes 

For the all-purpose gluten-free flour, you can use a store-bought mix, or make your own. Simply sift the following ingredients together until they’re well-blended: 

  • 2 cups finely ground almond flour 
  • 1 1/3 cups tapioca starch 
  • 2/3 coconut flour 

This recipe makes about 4 cups of paleo gluten-free flour. Use in above recipe as directed, and store the rest in an airtight container in the fridge. 

Keep Reading: 5 Zucchini Desserts That’ll Make Everyone Want to Eat Their Veggies

Sarah Schafer
Founder of The Creative Palate
Sarah is a baker, cook, author, and blogger living in Toronto. She believes that food is the best method of healing and a classic way of bringing people together. In her spare time, Sarah does yoga, reads cookbooks, writes stories, and finds ways to make any type of food in her blender.
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